Best 5 Maya Angelous Cold Potato Salad Recipes
# Maya Angelou's Cold Potato Salad: A Refreshing Side Dish with a Touch of History
In the realm of classic summer dishes, Maya Angelou's Cold Potato Salad stands out as a culinary gem that seamlessly blends flavors, textures, and a rich historical legacy. This delectable salad, attributed to the iconic poet and author, is a refreshing accompaniment to any barbecue, picnic, or potluck gathering. Its simplicity and versatility make it a favorite among home cooks and food enthusiasts alike.
Within this article, you'll discover not just one, but a collection of tantalizing cold potato salad recipes inspired by Maya Angelou's original creation. Each recipe offers a unique twist on the classic, ensuring that there's something for every palate. From the traditional mayonnaise-based dressing to lighter, tangy vinegar variations, these recipes cater to a range of preferences.
One recipe takes a bold approach with the addition of smoky bacon and sharp cheddar cheese, creating a loaded potato salad that's bursting with flavor. Another introduces a delightful blend of fresh herbs and lemon zest, resulting in a vibrant and refreshing salad that's perfect for warm summer days. For those seeking a healthier option, a vegan version with creamy avocado dressing provides a nutritious and equally satisfying alternative.
Whether you're a seasoned cook or a novice in the kitchen, this article has something to offer. With step-by-step instructions, helpful tips, and stunning food photography, it guides you through the process of crafting the perfect cold potato salad that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey that celebrates the legacy of Maya Angelou while creating a dish that will become a staple in your summer recipe repertoire.
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
MAYA ANGELOU'S COLD POTATO SALAD
Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 6-8
Number Of Ingredients 10
Steps:
- Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
- Chill for about 2 hours.
- Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
- Sprinkle salad with parsley, and serve immediately. Enjoy!
WARM (OR COLD) POTATO SALAD
This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.
Provided by Marg CaymanDesigns
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
- Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
- Bring to a boil, reduce heat and boil for 11 minutes.
- Drain.
- Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
- Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
- Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.
COLD POTATO SALAD
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.
Provided by Carrie in Indiana
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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, Fat 2.8, SaturatedFat 0.4, Sodium 242.2, Carbohydrate 68.1, Fiber 8.9, Sugar 4.8, Protein 7.9
COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA
This potato salad is equally delicious served in the cooler months as well as the summer. I add capers to this salad also, but that is optional. You can peel the potatoes if desired, I like to leave them on. Plan ahead the salad needs to chill for a minimum of 5 hours before serving. You can adjust the olive oil, white wine vinegar, and oregano to taste. Prep time does not include chilling times, cooking time is for boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 20h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
- Transfer to a large bowl and cool to room temperature.
- Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
- Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
- Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
- Add in crumbled feta cheese; mix to combine.
- Place in a large glass bowl and place the sliced eggs around the edge of bowl.
- Cover and refrigerate for a minimum of 5 hours before serving.
Tips:
- Use Yukon Gold or red-skinned potatoes: These varieties hold their shape well when boiled, making them ideal for potato salad.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy when mixed with the dressing.
- Cool the potatoes completely before adding the dressing: This will help prevent the dressing from becoming watery.
- Use a light hand with the mayonnaise: Too much mayonnaise can make the salad heavy and greasy.
- Add some chopped vegetables for extra flavor and texture: Celery, onion, and hard-boiled eggs are all classic additions to potato salad.
- Season the salad to taste with salt and pepper: A little bit of seasoning can go a long way.
- Chill the salad for at least an hour before serving: This will allow the flavors to meld and the salad to become more refreshing.
Conclusion:
Maya Angelou's Cold Potato Salad is a delicious and refreshing side dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite. Whether you are serving it at a picnic, potluck, or backyard barbecue, this potato salad is sure to be a hit. So next time you are looking for a classic potato salad recipe, give Maya Angelou's Cold Potato Salad a try. You won't be disappointed!
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