POTATO SALAD
Our favorite Potato Salad with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives.
Provided by Chelsea Lords
Categories Salad
Time 2h5m
Number Of Ingredients 14
Steps:
- COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
- FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
- DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
- ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.
Nutrition Facts : Calories 393 kcal, Carbohydrate 38 g, Protein 7 g, Fat 24 g, Sodium 446 mg, Fiber 4 g, Sugar 10 g, SaturatedFat 5 g, TransFat 0.05 g, Cholesterol 110 mg, UnsaturatedFat 18 g, ServingSize 1 serving
CHEESY POTATO SALAD
I love the baked-potato salad from the deli at the grocery store, but at $5 a pound it is a little crazy!! This sounds very similar; I would love to be able to make it myself...
Provided by AZPARZYCH
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes into a pot, and fill with enough water to cover.
- Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
- Drain, and set aside to cool
- In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
- Gently stir in the cooled potatoes.
- Top with remaining cheese and onions, and sprinkle bacon bits over the top.
BLUE CHEESE POTATO SALAD
This is a potato salad you should not pass up! I made this quite a few time recently, it has quickly become a favorite in my house. There is cooling time and about 5 hours chilling time total for this salad, so plan ahead, or even better prepare a day in advance and chill the salad overnight! Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 6h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in a large pot of boiling salted water until fork-tender; drain and cool to room temperature or cover and chill until ready to dice.
- When potatoes are cool, dice into about 1-inch pieces and transfer to a large bowl; carefully toss with white wine, salt and, pepper, then add in chopped green onions and chopped celery, toss again, cover and chill for 1 hour (or more).
- In a bowl combine mayo, sour cream, garlic powder, Dijon mustard, cider vinegar and blue cheese, then add to the potato mixture; toss to coat, cover and chill for a minimum of 4 hours (overnight is better!).
- If possible remove the potato salad from the fridge 30 minutes before serving.
- Delicious!
Nutrition Facts : Calories 536.5, Fat 24.5, SaturatedFat 9.2, Cholesterol 36, Sodium 551.1, Carbohydrate 66.8, Fiber 6.4, Sugar 6.6, Protein 11.4
WINTER LEEK AND POTATO SOUP
A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner.
Provided by Sassa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
- Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
- Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
- Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 45.9 g, Cholesterol 49 mg, Fat 15.4 g, Fiber 5.5 g, Protein 11.7 g, SaturatedFat 9.4 g, Sodium 982.5 mg, Sugar 4.5 g
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