How to make cheesy potato salad | Salad Recipe
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THE BEST POTATO SALAD
My homemade potato salad recipe for a zippy, savory, cheesy easy potato salad recipe that you make without inviting Miracle Whip to the party.
Well this week, all potato salad eaters are welcome here on the blog because new potato salad recipes to share with you! Basically, a potato salad for everyone!! I have high hopes that one of these recipes will become your new go-to this season, so stay tuned to see which one will be your pick. But as for today, I’m kicking off this turning to my classic cheesy potato salad recipe that reigns potlucks of my childhood…
…this classic, creamy, cheesy potato salad. ♡
There are of course all sorts of other fun ingredients you can add in. you can customize your own potato salad recipe with different seasonings or lighten it up a bit with some creamy alternatives to mayo. But however you make yours, this classic recipe is guaranteed to be total, nostalgic, creamy comfort food.
Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery, onion, red bell pepper, salt and black pepper to taste. Toss gently until evenly combined.Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Then serve chilled.
Salad Recipes? Cottage Cheese? Cottage Cheese Vegetable Summer Salad
The recipe can be found below.
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This is one of my Mother's favorite salad recipes and now it's one of mine! This is a cottage cheese vegetable summer salad. This is one of the salad recipes that my grandmother used to make for my mother when she was a girl in NYC! It's cooling and crunchy and loaded with fresh tastes. If you like really good salad recipes then try this cottage cheese vegetable summer salad as a side dish, a starter or even as a main course if you have a big enough bowl or plate.
Ingredients
2 Lbs. Cottage large curd drained.
2 Cucumbers peeled/seeded and diced fine.
8 to 10 Red radishes diced small.
1 Pack of scallions sliced finely.
2 to 4 Stalks of celery skin peeled off and diced into small cubes.
1/2 to 1 Cup cilantro finely chopped.
1 Cup chopped walnuts.
A little bit of salt. Be careful with the salt there is salt in the cottage cheese.
Black pepper to taste.
Optional: If you want spicy you can add red pepper flakes in place of black pepper.
Instructions
You Will Need The Following Tools:
1 Large bowl enough to handle 2 Lbs. of cottage cheese and other ingredients.
1 Large Rubbermaid spatula to fold ingredients into each other.
1 Large strainer to drain the liquid out of the large curd cottage cheese.
Preparation:
1. Put large curd cottage cheese into the strainer over a bowl and allow liquid to drain.
2. You will have to shake the cottage cheese often to get the liquid out. Took 3 hours for me.
3. Peel/slice cucumber then dice cucumber put aside.
4. Clean and dice your radishes and put aside.
5. Clean and slice your scallions and put aside.
6. Clean and peel the skin off of 2 to 4 celery stalks and put aside.
7. Chop 1/2 to 1 cup of cilantro and put aside.
8. Have one cup of chopped walnuts set aside.
9. Salt and black pepper to taste.
Make The Salad:
Put the strained cottage cheese into a large bowl.
Add your diced cucumber and fold into cottage cheese with your Rubbermaid spatula.
Add your diced celery and fold it into the salad mixture.
Add your diced radish to the salad mixture and fold it into the mixture.
Add your sliced scallions and fold into salad mixture.
Add your cilantro now and fold into the salad mixture.
Now it's time to add your walnuts to the salad mixture and fold in well.
Once this is all done your salad is technically finished.
You can put the salad mixture in the fridge to chill for awhile.
Now cut up some veggies to stuff with the salad mixture.
The longest part of the prep to make this salad is the draining of the liquid from the large curd cottage cheese. It took about 3hrs in a large strainer shaking the cottage cheese like it was spaghetti to get the liquid out. The rest of the prep and making of the salad is as stated above. If you want to skip this step then you can substitute farmer cheese for the cottage cheese and the salad will still be fantastic.
You can serve this salad by itself in a bowl or on a plate. I cut and stuffed a large tomato, a large red bell pepper, a cucumber and some white button mushrooms. This salad mixture is also fantastic as a cold pasta salad mixture as well.
Potato in Cottage Cheese Sauce (Papas a la Huanciana) by Tarla Dalal
Potato in Cottage Cheese Sauce, Potato slices tossed with butter and a dash of salt and pepper, are then coated with a creamylicious sauce made of cottage cheese.
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Potatoes with Cottage Cheese Sauce (Papas a la Huanciana)
Potato slices tossed with butter and a dash of salt and pepper, are then coated with a creamylicious sauce made of cottage cheese, cream cracker biscuits and milk spiced mildly with chopped green chillies, and baked till the cheese melts and fuses atop the potatoes. Like the caterpillar grows into a beautiful butterfly, simple ingredients morph into an irresistible starter, the huanciana papas, which will be the star of your party.
Preparation Time: 20 minutes.
Cooking Time: 3 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking time: 15 minutes.
For the potatoes
2½ cups boiled potato slices
2½ tbsp butter
Salt and to taste
Freshly ground black pepper (kalimirch) to taste
For the cottage cheese sauce
1 cup grated paneer (cottage cheese)
2 cream cracker biscuits, coarsely crushed
2 tsp roughly chopped garlic (lehsun)
1½ tsp finely chopped green chillies
½ cup milk
1 tbsp olive oil
Salt to taste
Other ingredients
2 tbsp grated processed cheese
Freshly ground black pepper (kalimirch) to taste
For the potatoes
1. Heat the butter in a broad non-stick pan, add the potatoes, salt and pepper powder, mix gently and cook on a slow flame for 2 to 3 minutes.
2. Divide it into 2 equal portions and keep aside.
For the cottage cheese sauce
1. Combine all the ingredients in a mixer and blend till smooth.
2. Divide into 2 equal portions and keep aside.
How to proceed
1. Arrange a portion of the potatoes evenly in a baking dish.
2. Spread a portion of the cottage cheese sauce evenly over it.
3. Repeat steps 1 and 2 to make one more layer.
4. Sprinkle the cheese and black pepper powder evenly over it and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
Serve hot.
Do you have potatoes in your house? Prepare this delicious dinner in just a few minutes!
INGREDIENTS:
5 potatoes, chopped
1 teaspoon salt
200 grams of ham
1 onion
Oil
2 tablespoons butter
2 tablespoons flour
500 ml milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
.
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The best WARM POTATO SALAD!
#weekendatthecottage #easydeliciousrecipes #potatosalad
An essential side dish for warm weather entertaining, this really is the best WARM POTATO SALAD!
There are a number of things that come together to set this WARM POTATO SALAD apart from all the others. First and foremost, we just love the versatility and popularity of a well-made, homemade potato salad. The second selling feature of this salad; it goes with everything from CHICKEN WINGS and BURGERS to RIBS and RIB EYE STEAKS. Lastly, this particular potato salad gets extra points for being so decidedly delicious. Still-warm potatoes tossed with crunchy veggies and a warm dressing of shallot, mustard, lemon and sour cream. Swoon!
Here are the highlights:
- Boiling the small new potatoes tender for this recipe is easy.
- There are only three fresh vegetable ingredients in the recipe; radishes, celery, and green onions and they’re all easy to chop.
- The warm sour cream dressing takes under 5 minutes to make.
- We suggest serving this salad warm but it’s also delicious and served cold.
Here’s the lowdown on how to prepare this WARM POTATO SALAD perfectly;
For the full recipe:
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Try this egg salad hack at home l GMA
Nicole Modic of KaleJunkie shares how she makes a delicious egg salad without peeling hard boiled eggs.
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