Best 2 Madison Avenue Potato Salad Recipes
In the vibrant tapestry of American cuisine, the Madison Avenue Potato Salad stands as a testament to the culinary ingenuity that has shaped the nation's palate. Originating from the bustling streets of New York City, this iconic dish has captivated taste buds for generations with its harmonious blend of flavors and textures. Its foundation lies in tender, perfectly cooked potatoes, which are then enveloped in a symphony of mayonnaise, mustard, celery, and onion, creating a creamy and tangy embrace. But the Madison Avenue Potato Salad is not a one-dimensional delight; it offers a delightful array of variations, each with its own unique twist on the classic recipe. Whether you prefer the simplicity of the traditional version, the addition of crisp bacon or hard-boiled eggs, or the vibrant pop of chopped pickles, there's a Madison Avenue Potato Salad variation to satisfy every palate. Embark on a culinary journey through this beloved dish, where each recipe promises a delectable experience that will leave you craving more.
Let's cook with our recipes!
POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.
MADISON AVENUE POTATO SALAD
A variant of this recipe was discovered by my Aunt Judy in a Good Housekeeping Cookbook. Not sure that folks on Madison Avenue would claim this as their own but it's certainly tasty, especially if you like hard boiled eggs in your potato salad (and if you don't, you can obviously omit them).
Provided by Heather U.
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cover whole, unpeeled potatoes with water in a large pot. Bring to boil. Cook for 20-25 minutes, or until a fork easily slides into the center without resistance. If desired, peel the skins off. Dice.
- While the potatoes cook, whisk together the dressing ingredients. Taste for seasoning; add salt and pepper to taste.
- Place all salad ingredients in a large bowl. Pour dressing over the top and stir to combine; ideally, the potatoes will still be warm at this point. Cover and chill in the refrigerator for several hours to allow the flavors to blend.
Nutrition Facts : Calories 238.8, Fat 11.9, SaturatedFat 2.3, Cholesterol 36.1, Sodium 179.8, Carbohydrate 29.7, Fiber 3.9, Sugar 2.4, Protein 4.6
Tips:
- Use the right potatoes: Waxy potatoes like Red Bliss or Yukon Gold hold their shape well and won't become mushy in the salad.
- Boil the potatoes until they are just tender: Overcooked potatoes will fall apart in the salad.
- Cool the potatoes completely before assembling the salad: This will help prevent the salad from becoming watery.
- Use a light hand when dressing the salad: You don't want to overpower the delicate flavor of the potatoes.
- Add some fresh herbs or vegetables for extra flavor: Chopped celery, onion, or dill are all great additions.
- Serve the salad immediately or chill it for later: Potato salad is best when served fresh, but it can also be chilled for up to 2 days.
Conclusion:
Madison Avenue Potato Salad is a classic American dish that is perfect for potlucks, picnics, and barbecues. It is made with simple, affordable ingredients and can be easily customized to your liking. Whether you like your potato salad creamy or tangy, with or without vegetables, this recipe is sure to please everyone at your table.
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