BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
BASIC POTATO SALAD
Make and share this Basic Potato Salad recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Healthy
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes until tender but not too soft.
- Allow potatoes to cool until you can stand to touch them, then peel and cube.
- Chop eggs and add to potatoes.
- Add everything else and mix well.
- Serve warm or cool.
Nutrition Facts : Calories 189.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 99.1, Sodium 540.8, Carbohydrate 33.3, Fiber 2, Sugar 8.4, Protein 5.4
SIMPLE POTATO SALAD
This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!
Provided by Lisa T
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 3
Number Of Ingredients 3
Steps:
- Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
- Peel the eggs and cut around the egg white; keep the yolk whole.
- Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
- Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g
POTATO SALAD
Potato salad so good it will make you take your shoes off!!!
Provided by Food Network
Categories side-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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 :
FAST AND EASY POTATO SALAD
Using the microwave provides a quicker version of potato salad than you'll get from boiling the potatoes. Fast, simple, easy, and delicious! Perfect for those days when you just want potato salad but can't be bothered to make it from scratch, yet don't want the garbage you get at the grocery store. Also great for people living in households where other members don't share the same potato salad enjoyment (my fiancee hates mayo). For gluten-free or lactose free version-check that the mayo used is suitable
Provided by kittyroara
Categories Lunch/Snacks
Time 11m
Yield 3-4 cups, 1-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
- Rinse the potatoes and place them in the microwave undried.
- Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
- Chop your green onions. Chop your pickle and eggs if desired.
- Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
- Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
- Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
- Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
- Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
- Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
- Mix potatoes with sauce mixture, and enjoy!
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
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
SIMPLE, TASTY POTATO SALAD
This is the potato salad I grew up with. It is very basic with few ingredients. It goes with anything.
Provided by Sheynath
Categories Potato
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, with skins on, until just tender. Drain and let cool.
- When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
- Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
- Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
- Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
- At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.
Nutrition Facts : Calories 362.4, Fat 18.6, SaturatedFat 3.6, Cholesterol 222.2, Sodium 474.8, Carbohydrate 40.6, Fiber 3.5, Sugar 6.2, Protein 9.8
MOM'S EASY POTATO SALAD RECIPE
Everyone loves a good potato salad on a hot summer day! If you haven't made it for awhile, this is a new recipe you NEED to try!
Provided by Kristen Hills
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
- Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
- In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.
Nutrition Facts : Calories 305 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 168 mg, Sodium 466 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
EASY POTATO SALAD WITH COMPLETE INSTRUCTIONS
A potato salad which is universally enjoyed and really easy to prepare. The dressing is heated prior to blending but it goes really fast and turns out perfect every time. This is a great "beginner's recipe" because I have listed detailed instructions on both how to cook the potatoes and how to boil the eggs to ensure a no-fail experience. I wanted to remark that this makes one of the best potato salads for cold potato salad midnight snack sandwiches. Of course, this is also the perfect covered dish. For lots of smiles, serve this with my Southern Fried Chicken, posted here on Recipezaar. Finally, if you must have sweet pickles in your potato salad, just add 1/2 cup of drained sweet relish at the blending stage. I did not include the 4-hour refrigeration period at the end in the cooking time. Enjoy!
Provided by Bone Man
Categories Salad Dressings
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Wash the potatoes, (I don't like Yukon Gold potatoes for this particular recipe -- use Russets or Red Potatoes for best results), under cold water.
- In a 6-quart cooking pot, add 4 quarts of the water and dissolve 1 teaspoon of the salt in it. Bring to a boil, uncovered, over high heat, and carefully add the unpeeled potatoes into the boiling water.
- Boil the potatoes until a steak knife will slide into one fairly easily (about 12 - 15 minutes) -- do not overcook! Remove from the heat, carefully pour off the hot water right away, then allow cold tap water to run over the potatoes in the pot for 3-4 minutes. Pour off the cool water and allow the potatoes to dry on paper towels. Set aside.
- Boil 8 of the eggs. (You might wish to boil a couple of extra ones in case some crack early in the process.) Here's how to perfectly boil the eggs: In a 6-quart cooking pot (not an aluminum one) add a gallon of hot tap water -- do NOT add any salt. Carefully place the eggs into the water right away. Bring the water to a boil over high heat. As soon as the water boils, lower the heat to medium (or lower), set your timer for 13 minutes and continue at a low boil, uncovered, until the timer goes off. (Carefully move the eggs about with a wooden spoon occassionally during this process so that the yolks will remain centered.) As soon as the 13 minutes have elapsed, pour off the hot water and allow cold tap water to run over the eggs in the cooking pot for at least 3 minutes prior to peeling them.
- If you have a stainless steel or porcelain sink, you can easily peel the eggs by giving each a light smack against the sink wall and then roll the egg along the sink wall for a few inches -- it should crunch the shell a little as you do so. Then carefully peel the eggs under cold running tap water. Allow the eggs to dry on paper towels and set aside.
- Peel the potatoes over your sink by holding a paring knife blade perpindicular to the potato skin as you scrape the skin off -- the skins can be easily removed by this method. (I sometimes run a little cold tap water over the potato as I'm doing this with the more troublesome ones.) Cut away any imperfections with the paring knife and set the peeled and dried (with paper towels if necessary) potatoes aside in the refrigerator for a few minutes. After they are cooled, dice the potatoes into roughly 1/2-inch squares, (or whatever size you prefer.) Set aside.
- Make the dressing: Beat two eggs in a medium mixing bowl. Add the sugar, cornstarch, vinegar, and milk. Hand whisk this for a few seconds and pour the blend into a 2-quart saucepan. Cook over medium heat until the dressing thickens (which it will do just as it begins a low boil) and then immediately add the soft or melted butter, mustard, and mayonaise. Remove from heat right away and whisk by hand until the dressing is well-blended. Allow the dressing to cool.
- Place the diced potatoes in a large mixing bowl. Dice four of the boiled eggs and add them to the potatoes. Add in the diced celery, diced onion, the remaining teaspoon of salt, and the dressing. Carefully mix the potato salad with a large wooden spoon.
- Transfer the potato salad to a large serving bowl. Slice the four remaining boiled eggs and garnish the top of the potato salad with the egg slices. Then sprinkle on the paprika. Cover the bowl with cling wrap and refrigerate for at least 4 hours prior to serving.
Nutrition Facts : Calories 494.9, Fat 20.9, SaturatedFat 6.4, Cholesterol 284.5, Sodium 959.5, Carbohydrate 65.2, Fiber 5, Sugar 23.8, Protein 13
THE BEST POTATO SALAD
Really good potato salad that is best served cold.
Provided by cheftini
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
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