Best 4 Prospect Park Potato Salad Recipes
Prospect Park Potato Salad is a delightful dish that offers a refreshing twist to classic potato salad recipes. Originating from the heart of Brooklyn's Prospect Park, it combines creamy, tender potatoes with a unique blend of flavors and textures, making it a perfect accompaniment to any summer gathering or backyard barbecue.
Check out the recipes below so you can choose the best recipe for yourself!
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
RESTAURANT-STYLE POTATO SALAD
This is a traditional and easy to make potato salad.
Provided by Jill D
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 13
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 and chop.
- In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
Nutrition Facts : Calories 298 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 199.6 mg, Sugar 4.1 g
PROSPECT PARK POTATO SALAD
This delicious vegan potato salad comes from one of my new favorite cookbooks: Veganomicon, The Ultimate Vegan Cookbook.. The recipe, as written, makes an enormous amout, but can easily be halved. I love the addition of thinly sliced cucumbers and dijon mustard to this familiar picnic favorite! This recipe calls for something called Vegenaise, which is my favorite brand of vegan mayonaise, containing no eggs.
Provided by Kozmic Blues
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Slice the potatoes between 1/2 and 1/4 inch thick.
- If potatoes are large they can be cut into halves or thirds before slicing.
- Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
- Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
- While the potatoes boil, prepare the dressing.
- If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
- Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
- Wisk together briskly.
- Add sliced cucumbers and place in the firdge until potatoes are ready.
- When potatoes are done, drain and rise them quickly under cold water.
- Be sure to shake off any excess water.
- Add potatoes to the dressing and mix well.
- Top with grated carrots and mix.
- Check seasoning and adjust as needed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 252.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 4.8, Sodium 466, Carbohydrate 40.6, Fiber 4.8, Sugar 5.5, Protein 4.4
Tips:
- Select the Right Potatoes: Choose firm and waxy potatoes like Yukon Golds or Red Potatoes that hold their shape well during boiling and maintain a creamy texture in the salad.
- Cook the Potatoes Perfectly: Boil the potatoes until they are tender but still slightly firm to the bite. Overcooking them can make them mushy and break apart easily.
- Cool the Potatoes Quickly: Immediately drain the potatoes and rinse them under cold water to stop the cooking process and prevent them from overcooking. This also helps prevent the salad from becoming too warm.
- Dice the Potatoes Uniformly: Cut the potatoes into evenly sized cubes or slices to ensure consistent cooking and even texture throughout the salad.
- Use Fresh Vegetables: Opt for fresh and crisp vegetables like celery, red onions, and pickles to add crunch, flavor, and color to the salad.
- Make a Tangy Dressing: Create a balanced dressing with a combination of mayonnaise, mustard, vinegar, and seasonings. Adjust the proportions to your taste preference, ensuring the dressing is creamy, tangy, and flavorful.
- Mix Gently: Combine the potatoes, vegetables, and dressing gently to avoid breaking the potatoes and vegetables. Use a light touch to evenly distribute the dressing throughout the salad.
- Chill the Salad: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill. This also helps the dressing thicken slightly.
- Garnish Before Serving: Add fresh herbs like dill, parsley, or chives as a garnish to enhance the salad's appearance and flavor just before serving.
Conclusion:
Creating a delicious Prospect Park Potato Salad requires careful attention to detail, from selecting the right potatoes and vegetables to preparing the dressing and assembling the salad. By following these tips, you can make a classic and flavorful potato salad that will be a hit at your next potluck, barbecue, or gathering. Experiment with different variations of the recipe to find your own perfect combination of flavors and textures. Enjoy the process of making this delicious and versatile dish that has stood the test of time!
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