COLD POTATO DISHES RECIPES

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COLD POTATO SALAD RECIPE - FOOD.COM



Cold Potato Salad Recipe - Food.com image

This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1/2 teaspoon salt
1 tablespoon salad oil
1 medium onion, minced
3 -4 stalks celery, diced
3 tablespoons vinegar
1 teaspoon mustard, prepared
1 teaspoon sugar
2 teaspoons dill seeds

Steps:

  • In medium saucepan cook potatoes in boiling salted water until tender.
  • Drain, reserving 3/4 cup of potato water.
  • Dice potatoes.
  • Add oil, minced onion and chopped celery; toss gently.
  • In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
  • Keep at room temperature for 2 to 3 hours.
  • Stir in vinegar, mustard, sugar, and dillseed.
  • Potato salad will be creamy.
  • Serve at room temperature.

Nutrition Facts : Calories 321.3, FatContent 2.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 242.2, CarbohydrateContent 68.1, FiberContent 8.9, SugarContent 4.8, ProteinContent 7.9

CREAMY COLD POTATO SOUP (VICHYSSOISE) RECIPE - FOOD.COM



Creamy cold potato soup (Vichyssoise) Recipe - Food.com image

Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 8

1 lb potato, peeled and diced
5 leeks, cut into small pieces (white part only)
1 onion, cut into small pieces
1/4-1/2 cup butter
2 quarts low sodium vegetable broth
1/2 cup heavy cream
2 teaspoons chopped chives
salt and pepper

Steps:

  • Heat butter in dutch oven or heavy deep pan.
  • Saute the leeks and onion-cook gently, stirring frequently until golden.
  • Add broth and potatoes.
  • Boil gently, uncovered for 30-45 minutes.
  • Let cool and run through a processor until smooth.
  • You may need to do this in two batches.
  • Put mixture in large bowl and refrigerate.
  • Chill for about 20 minutes.
  • When cold stir in cream, chives salt and pepper.
  • If too thick add some milk.
  • Consistency should be somewhat thinner than pan cake batter.
  • Serve cold.

Nutrition Facts : Calories 247.2, FatContent 15.3, SaturatedFatContent 9.5, CholesterolContent 47.5, SodiumContent 95.2, CarbohydrateContent 26, FiberContent 3.3, SugarContent 4.3, ProteinContent 3.3

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