Best 9 Potato Salad With Celery And Scallions Recipes

POTATO SALAD WITH CELERY AND SCALLIONS

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together oil, mustard, and vinegar. Add celery, scallions, and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

POTATO SALAD WITH CELERY AND SCALLIONS

Steps:

• Set a steamer basket in a large saucepan.
• Add enough water to come just below the basket.
• Bring water to a boil.
• Place potatoes in steamer basket and reduce heat to a simmer.
• Cover and steam until tender, about 15 minutes.
• Meanwhile, whisk oil, mustard and vinegar in a large bowl.
• Add celery, scallions and hot potatoes and season with salt and pepper.
• Toss to combine.
• Cool to room temperature, tossing occasionally.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

HOMEMADE POTATO SALAD

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Combine the egg, water and vinegar; stir into dry ingredients until smooth. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in mayonnaise. , In a large bowl, combine the potatoes, hard-boiled eggs, celery, onions, salt and pepper. Add dressing; toss gently to coat. Refrigerate until serving.

MASHED POTATO SALAD WITH SCALLIONS AND HERBS

Steps:

• Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
• In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
• Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL

Steps:

• Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
• Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
• Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
• Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.

CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES

Steps:

• Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
• Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
• (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
• When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
• Add the celery, radishes, scallions and dill and fold to distribute; set aside.
• In a small bowl whisk the cream until frothy but not stiffened.
• Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
• Pour the dressing over the salad and fold with a rubber spatula.
• Taste and adjust seasoning.
• Serve, or cover and chill for up to a day.

CELERY SEED POTATO SALAD

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-boiled eggs, celery, onion, salt and celery seed; set aside., In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, beaten egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.