From: "Dave Record, Mgr, Distributed Computing Services"
      <record@nebula.ssd.lmsc.lockheed.com>
Subject: SALAD -- Potato Salad
Status: RO
Cc: ARIELLE@taronga.com
Organization: Taronga Park BBS
Date: Tue, 15 Dec 1992 06:20:44 EST

Masayuki Karahashi at UC Berkeley asked for a recipe for potato salad.
I am sending him a copy of the recipes that follow.  I am also sending
a copy to Stephanie to share with the people on the net.  Some of these
recipes are quite simple and others rather complex.  Take your choice
and enjoy.
                            Dave Record
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POTATO SALAD
 
Makes 6 to 8 servings
 
Mushrooms are a tasty addition to this American picnic classic. Toss the
ingredients gently to help the cooked potatoes maintain their shape.
 
 
2 lb small new potatoes
1/2 lb mushrooms
3 green onions
3 stalks celery
3 T vinegar
2 hard-cooked eggs
2 T Dijon mustard
1/4 C mayonnaise
Salt, pepper                          
                                      
    
COVER POTATOES IN PAN with cold water and bring to boil over high heat. Cook
until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and
celery and combine in mixing bowl.  When potatoes are tender, drain and
halve or quarter potatoes, depending on size and add to bowl. Sprinkle with
vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. Add
mustard and mayonnaise, and season to taste with salt and pepper, mixing
everything together gently. 
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POTATO SALAD WITH BRATWURSTS
 
Makes 6 Servings
 
This potato salad is high in flavor, very low in fat and uses no
mayonnaise.
 
 
 
SALAD:
16 small new potatoes, about 1 lb, 6 oz total, scrubbed
Salt
1 T dried tarragon
2 bratwursts (precooked or fresh; pork, veal or turkey), about 8 oz total
2 med Spanish onions, about 14 oz total, cut into 1/2-in dice
1 1/3 C each: petite frozen peas, small-diced carrots
2 T peanut oil
4 lge green onions, thinly sliced

DRESSING:
6 T each: cider vinegar, beer (can be leftover)
2 T light brown sugar
1 T Dijon mustard
1/2 t each: dried tarragon, salt, coarsely cracked black pepper 
Boston lettuce leaves, for serving
                                      
                                 
PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add
fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes
are almost tender but still with some firmness. Add onions, peas and
carrots. Cook 1 minute longer. Drain contents of pot in large, fine
strainer. When potatoes are cool enough to handle, cut in half. Split
cooked or precooked brats lengthwise, then into 1/2-inch thick slices. Heat
oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced
brats. Cook until well browned, about 3 minutes, stirring often. Use slotted
spoon to transfer brats to 2-quart mixing bowl. Add potatoes to skillet,
cut side down. Cook until browned, about 2 minutes. Use slotted spoon to
transfer them to bowl along with sliced green onions and remaining
vegetables in strainer. Toss gently to combine.

FOR DRESSING: Add all ingredients to any fat remaining in skillet. Stir
well. Heat through but do not boil.  Pour over salad. Toss gently to
combine. Adjust seasoning. Can be served immediately or refrigerated as
long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust
seasoning. Can be served at room temperature or warm. If serving warm,
reheat gently in non-stick skillet or in microwave oven on medium power
(50 %) until warm, not hot. Arrange lettuce leaves on serving plate. Mound
potato salad on top. Alternately, salad can be served in shallow soup
plates (omit lettuce).
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BEER POTATO SALAD
 
 
Makes 8 servings
 
Beer added to the dressing makes this potato salad a standout.
 
 
3 lb potatoes
2 C diced celery
1 small onion, chopped
Salt
1 C mayonnaise
2 T prepared mustard
1/4 t hot pepper sauce
1/2 C beer
2 T chopped parsley

Cook potatoes in skins until tender.  When cool, peel and dice. Add celery
and onion and season to taste with salt. Blend mayonnaise with mustard
and hot pepper sauce. Gradually stir in beer. Add parsley. Pour over potato
mixture. Mix lightly with fork. Chill.
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FRENCH POTATO SALAD
 
 
Makes 4 to 6 servings
 
The French like to flavor their potatoes with wine, naturellement.
The dressing includes tarragon and dark mustard, both traditional
elements of an herbal vinaigrette.
 
SALAD: 
6 med potatoes (about 2 lb)
1 clove garlic, cut into halves
1/4 t instant beef or chicken bouillon
1/3 C hot water
1/3 C dry white wine
3 T snipped parsley

TARRAGON DRESSING: 
3 T olive or vegetable oil
2 T tarragon vinegar
2 t snipped chives
1 t salt
1 t dark prepared mustard
1/2 t dried tarragon leaves
1/8 t pepper                          
                                      
 
To prepare Salad, heat 1-inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and
cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl
with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and
place in bowl. Dissolve bouillon in hot water. Add wine. Pour over
potatoes. Cover and refrigerate, stirring once or twice. Drain. To
prepare Dressing, shake all ingredients in tightly covered jar and
gently toss with potatoes. Sprinkle with parsley. Garnish with tomato
wedges if desired.                    
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PERUVIAN POTATO SALAD
(PAPAS A LA HUANCAINA)
 
Makes 6 servings
 
In Peru, the potato (or potatoes, as they have many different varieties) is
lavished with attention. Here, chunks of potato are dressed with a creamy
sauce of cheese and fiery serrano chiles.

1 small onion, thinly sliced and separated into rings
3 T lemon juice
3/4 t salt
1/8 t ground red pepper
1 1/2 lb new potatoes
2 pkg (3 oz each) cream cheese, softened and cut into 1/2-inch cubes
1/2 C half and half
2 small serrano chiles, seeded and finely chopped
1/4 t ground turmeric
Bibb lettuce leaves
12 Greek olives
3 hard-cooked eggs, peeled and cut into fourths
  
Mix onion, lemon juice, 1/2 teaspoon salt and red pepper. Cover and
reserve. Heat 1 inch salted water (1 teaspoon salt to 1 cup water) to
boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook
until tender, 20 to 25 minutes; drain and cool. Peel potatoes and cut into
fourths. Heat cream cheese, half and half, chiles, 1/4 teaspoon salt and
turmeric over low heat, stirring frequently, until mixture is smooth,
10 to 12 minutes. Arrange potatoes on lettuce leaves. Spoon cheese mixture
over potatoes. Drain onion and arrange over cheese and potatoes. Garnish with
olives and eggs.

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