Best 6 Tolans Moms Potato Salad Tyler Florence Recipes
Tolan’s Mom’s Potato Salad: A Classic Southern Dish with a Twist
Potato salad is a classic summer side dish, and Tolan’s Mom’s Potato Salad is a particularly special recipe. This dish has been passed down through generations in the Tolan family, and it’s known for its unique combination of flavors and textures. The salad is made with red potatoes, celery, onion, hard-boiled eggs, and a creamy mayonnaise dressing. But what sets this potato salad apart is the addition of chopped dill pickles and sweet pickle relish, which give it a tangy, slightly sweet flavor. The result is a potato salad that is both refreshing and satisfying, and it’s sure to be a hit at your next potluck or picnic.
In addition to the classic potato salad recipe, the article also includes three variations:
**Loaded Baked Potato Salad:** This recipe adds all the flavors of a loaded baked potato to the classic potato salad, including bacon, cheese, and sour cream.
**BLT Potato Salad:** This recipe combines the flavors of a BLT sandwich with potato salad, using bacon, lettuce, and tomato.
**Avocado Ranch Potato Salad:** This recipe adds creamy avocado and tangy ranch dressing to the classic potato salad, creating a flavorful and unique side dish.
POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
- Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
SALMON BAKED IN PHYLLO WITH WARM POTATO SALAD
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes.
- Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes.
- To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately.
TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)
From Tyler Florence's cookbook, Tyler's Ultimate. He claims this is the best potato salad he's ever made. I made half the amount of dressing indicated and still had plenty.
Provided by iris5555
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes and eggs in saucepan of cold, salted water.
- Bring to a simmer.
- Remove eggs with a slotted spoon after 12 minutes and let cool.
- Continue cooking potatoes until tender, about 3 minutes longer.
- Drain potatoes in a colander and let them cool.
- Reserve some scallions and capers for garnish.
- Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
- Peel the cooled eggs and grate them into the bowl.
- Peel cooled potatoes with a paring knife.
- Cut potatoes into chunks and toss with the dressing to coat.
- Season with salt and pepper to taste.
- Garnish with reserved scallions and capers.
POTATOES GRATIN
Try Tyler Florence's super-cheesy and creamy potatoes gratin from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
FALL SALAD
Steps:
- To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
- Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
- Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
MOM'S POTATO SALAD
So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.
Provided by Donna
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss together.
- chill.
- EAT!
Tips:
- Use a variety of potatoes, such as Yukon Gold, red, and fingerling potatoes, for a more flavorful salad.
- Boil the potatoes until they are tender, but not mushy. You should be able to easily pierce them with a fork, but they should still hold their shape.
- While the potatoes are cooking, you can prepare the dressing. This will give the flavors time to meld.
- Use a good quality mayonnaise. This will make a big difference in the taste of the salad.
- Add fresh herbs, such as dill, parsley, or chives, to the salad for a pop of flavor.
- If you are making the salad ahead of time, store it in the refrigerator for up to 3 days.
Conclusion:
Tolan's Mom's Potato Salad is a classic picnic dish that is easy to make and always a crowd-pleaser. With its creamy dressing, tender potatoes, and fresh herbs, this salad is sure to be a hit at your next gathering. So next time you're looking for a delicious and refreshing potato salad recipe, give this one a try.
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