Are you worried about what kind of potato item you want to cook at the thanksgiving ceremony? Let me tell you about my childhood. We used to celebrate thanksgiving with great excitement. From the inspiration, I have become a cook. Potato salads can be rich in taste and texture that the famous restaurants have proved. Red hot and blue potato salad recipes are one of them. So, I can’t help myself sharing the potato salad recipes with you guys.
Table of Contents
Red hot blue potato salad recipe:
Potato salads are healthy tasty side dishes that can please your mind through a creamy flavor. The special red hot and blue potato salad tends you to have more and more. You can also prepare in a good amount and store it into the fridge for up to 3 days. Whenever you feel hungry, you can have this salad ready.
Ingredients:
- Red bliss potatoes about 4 lbs.
- Large eggs about 4
- Green onion top, finely chopped about 1/2 cup
- Mayonnaise about 6 tbsp.
- Sour cream about 1/2 cup
- Celery seeds about 2 tsp
- Kosher Salt about 1 tsp or to taste.
- Black pepper 1 tsp.
- White pepper 1/2 tsp.
Directions:
Step 1: Wash the red bliss potatoes and cut them into 1 inch to 11/2 inch pieces with a sharp knife. Don’t need to peel the skin because the skin adds some extra texture.
Step 2: In a plastic bowl, rinse the sliced potatoes for a few minutes to get free from dirt.
Step 3: In a large saucepan, put the sliced potatoes. Add water into the saucepan so that the water can fully cover the potatoes.
Step 4: In the water add approximately 1/2 tbsp. of salt and turn on the heat for boiling the potatoes.
Step 5: Over medium-low heat, cover the saucepan with a lid, and boil the potatoes for 15 minutes. By this time, you will notice that the potatoes are fork-tender.
Step 6: Removing from heat, let the potatoes cool down.
Step 7: Now in that saucepan, add water to boil the eggs. Remember that you need to hard boil the eggs. Boil the egg for 12 minutes or more to get hard-boiled eggs.
Step 8: Drain the eggs under cold water so that you can peel them off easily after some time.
Step 9: Peel the eggs when they are in a situation to handle.
Step 10: Cut the eggs into bite-size with a knife and place them in a small bowl.
Step 11: In another bowl, add chopped green onion top, 6 tbsp. of mayonnaise, 1/2 cup of sour cream, 2 tsp of celery seeds, and mix them.
Step 12: Now add the sliced potatoes and eggs.
Step 13: For seasoning, sprinkle a pinch of kosher salt, 1/2 tsp of black pepper, and some white pepper.
Step 14: Mix the seasoning, potatoes, eggs, and the mayo-mix gently. Potatoes can get smashed if you don’t mix them gently.
Step 15: Now cover the potato salad bowl with plastic and keep it into a fridge in order to set the flavor for at least 2 hours.
You can enjoy the red bliss potatoe salad at room temperature. But the flavor sets the best when it is cold. The recipe can be doubled or tripled as per your amount of preparation. This blue potato salad recipe doesn’t require many ingredients yet this is delicious. On special occasions, if you are thinking about what kind of potato salad you should cook; try this one without any doubt.
City barbeque potato salad recipe:
The city BBQ is an amazing fast food restaurant famous for smoked meat and fabulous side dishes. Hence, I’m talking about potato salads; I shouldn’t miss the city BBQ special potato salad. This baked style potato salad is an extra adding to the regular potato salad.
Ingredients:
- Large russet potatoes about 6
- Olive oil about 2 tbsp.
- Thick cut bacon strips about 10
- Cheddar cheese about 2 cups
- Green onion about 2
- Celery seeds about 1/2 tsp
- Grounded black pepper about 1/2 tsp.
- Mayonnaise about 3/4 cup
- Sour cream about 1/2 cup
- Milk about 4 tbsp.
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped about 1/4 cup
Directions:
Step 1: When you are preparing baked style potato salad, you need to preheat the
Step 2: Wash the russet potatoes and prick or pierce slightly with a fork in several places of the potato.
Step 3: Coat the potatoes lightly with olive oil or vegetable oil.
Step 4: Bringing out the baking dish, place the oil rubbed potatoes into it.
Step 5: Keep the baking dish in the preheated
Step 6: After 1 hour, when the potatoes are tender enough to prick easily with the fork, remove the baking dish from the
Step 7: Let the potatoes chill at room temperature or you can place them into the fridge too after some time.
Step 8: Cut the bacon strips into bite-size and place them in a frying pan for cooking.
Step 9: Cook the diced bacon until they get crispy and crumbled. Then, to drain the bacon, place them in paper towels.
Step 10: Now, the potatoes are chilled. Peel and cut them into 1-inch slices in cubic size.
Step 11: Add the potatoes into the drained bacon, placing all of them in a large bowl.
Step 12: Shred the cheddar cheese and add it to the potato bowl.
Step 13: Dice the green onion finely and place them into the bowl too.
Step 14: In another bowl, add 1/2 tsp of celery seeds, 1/2 tsp of finely ground black pepper, 3/4 cup of mayonnaise, white pepper as per taste, 1/2 cup of sour cream, salt as per taste, and 4 tbsp. of milk.
Step 15: Whisk all the ingredients finely so that they look like a smooth mixture.
Step 16: Combine the smooth mixture with potato and bacon gently so that the potatoes don’t get shattered.
You can garnish the potato salad with chopped parsley, green onions, and cheese. It looks more flavorful and delicious.
Conclusion:
Either in red hot and blue take out menu or city barbeque menu, potato salad is always delicious. Yet my homemade potato salads are tasty too. The famous two recipes of potato salad are quite perfect. Enjoy your favorite potato salad at your special event with your family and friends.
