FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
BARB'S POTATO SALAD
This is always a hit at family and friend gatherings. My son wanted me to make it for Thanksgiving. Since it has onion, I don't eat it myself, but everyone says it is awesome. This makes a large batch. The dressing can be increased or decreased, depending on how moist you like your salad.
Provided by Barb Stellmach
Categories Potato Salads
Number Of Ingredients 6
Steps:
- 1. Boil whole potatoes until fork tender. Remove from water and allow to cool. Meanwhile, chop the onion, celery and eggs. Set aside. When potatoes are cool enough to handle, peel. Cut into bite sized pieces. Add onion, celery, and egg. In separate bowl combine Miracle whip and mustard. Pour over potato mixture. Stir to evenly distribute dressing. Refrigerate and serve cold.
DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
- With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
- In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
- Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
- Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
BARBEQUE POTATO SALAD
This is a yummy twist to potato salad! It is even better the next day; we always make a full pot so there are plenty of leftovers.
Provided by Verna
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h45m
Yield 12
Number Of Ingredients 8
Steps:
- Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
- Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 38.6 g, Cholesterol 103.4 mg, Fat 24.5 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 4.1 g, Sodium 319.4 mg, Sugar 5 g
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