Red White and Blue Potato Salad Cooking Mamas
Red Hot and Blue Potato Salad is a delightful dish that brings a burst of flavor and texture to any meal, especially during BBQs and picnics. The recipe is inspired by the popular potato salad from the Red Hot and Blue restaurant, known for its Memphis-style BBQ and Southern hospitality.
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Simmer the red potatoes and drainโbe sure to leave the skin on. Hard-boil the eggs. Cool and peel. Cut the potatoes and hard-boiled eggs into bite-size pieces. Combine the green onions, celery seed, and mayo. Add to the potatoes and eggs, and toss gently to combine in a large bowl.
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In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended. Serve at room temp for up to 2 hours after making -- refridgerate leftovers.
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Directions for Copy Cat Red Hot and Blue Potato Salad Recipe. Place potatoes in a large pot of cold water and bring to a boil. Cook for 10-15 minutes, until fork-tender. Rinse potatoes with cold water inside a colander. Once cooled to touch dice into bite-sized pieces, about 3/4-inch pieces, and place in a large glass bowl.
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Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes. Add green onions to the bowl as well. Lightly stir, taking care not to mash the potato. In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
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The potato salad recipe will have the same effect as the potato-oil-cooking-potato-salad recipe, except that you use potatoes in a hot pan. The recipe is really simple and could be used by anyone. Simply put the potatoes in a pan of boiling water, add a dash of olive oil, and cook on low heat for about 15 minutes.
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Step 2: Boil the potatoes. Place the potatoes in a large pot, cover with water, and bring to a boil. Be sure to salt the water to season the potatoes and help them cook quicker. Once the potatoes are fork tender, drain and set aside to cool for at least 30 minutes. Step 3 & 4: Prepare Dressing.
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Transfer cooked potatoes to a large bowl and cool completely before assembling salad. Toss vinegar with cooled, diced potatoes. Add peppers, onion and 5 slices of bacon. Season with salt and pepper to taste and toss to combine. Set aside. In a separate small bowl whisk together mayonnaise, sour cream, and fresh dill.
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Instructions. Boil three pounds of red potatoes in salted water for about 10 minutes or until just tender when pierced with a fork. Drain the potatoes, let them cool to room temperature, and then cut them into cubes. Meanwhile, hard-boil four eggs and set aside to cool. Peel the cooled eggs and chop coarsely.
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This Copycat Red Hot & Blue Original Potato Salad Recipe is a popular side dish made with red-skinned potatoes, celery seeds, and creamy mayonnaise. Sure to be a hit at your Memorial Day or 4th of July summer cookout! GET THE RECIPE. Make ahead to enjoy later! Always popular at any cookout or holiday.
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Prepare the dressing by adding the olive oil, rice vinegar, and Dijon mustard to a bowl. Whisk until blended. โ cup olive oil, 2 tablespoon rice vinegar, 1 teaspoon Dijon mustard. Add the the dressing, crisp bacon, and the gorgonzola cheese crumbles to the bowl of warm, quartered potatoes. Add salt and pepper to taste.
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Now that you have all the ingredients ready, it's time to prepare the potatoes for your Red Hot and Blue Potato Salad. Start by boiling the cubed red potatoes in a pot of salted water until they are tender but still firm. This usually takes about 10-15 minutes. Once cooked, drain the potatoes and set them aside to cool. Making the Spicy Dressing
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Strain and set aside to cool down for 10-15 minutes. Boil egg until hard boiled & then put in an ice bath for 5 minutes before peeling. Mix mayonnaise*, celery seeds, salt, black pepper, dijon mustard, & sweet relish in a large mixing bowl. Set aside. When the egg is ready, peel & dice it.
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Place a small saucepan on a medium heat and fill halfway with water, once the water is simmering add the whole eggs. Boil the eggs for 8 minutes then remove from the pan and cool under cold water. When cooled peel the eggs and chop roughly, set aside. Once tender, strain the potatoes and allow to air-dry for 10 minutes.
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In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended. Serve at room temp for up to 2 hours after making -- refridgerate leftovers.
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Instructions. Cook the eggs and potatoes. Steam or boil the potatoes until fork tender but not falling apart. (About 45 minutes of steaming or 20 minutes of boiling.). Remove them to a cutting board until cool enough to handle. Hard boil the eggs and place in a bowl of ice water to cool. Mix.
