CHUNKY POTATO SALAD
Chunky Potato Salad is loaded with bacon, tender potatoes, egg, diced pickle, onion, and celery smothered in a simple dressing of mayo, seasoned salt, and pepper.
Provided by Zona
Categories Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- Scrub the potato clean, then peel (if desired) and dice into bite-sized cubes.
- Bring a medium sauce pan of water to a boil and add the potatoes.
- Boil the potatoes about 12 minutes. Drain and place in the refrigerator to cool.
- Add the egg to a sauce pan, cover with water, and bring to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.
- Heat a non-stick skillet on medium heat and cook the bacon until crisp.
- Drain the bacon on paper towel and let it cool, then crumble it.
- On a cutting board, dice the onion, celery, hardboiled egg, and pickles.
- In a bowl mix together the mayo, seasoned salt, and pepper.
- Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
- Stir in the bacon and serve or chill until ready to serve.
Nutrition Facts : Calories 620 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 48 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1081 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat
PERFECT POTLUCK POTATO SALAD
The perfect potato salad truly does exist, and it's incredibly easy to make!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
- Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
- Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.
Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
CHUNKY POTATO SALAD
My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.
Provided by dpkeith
Categories Potato
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
- - Cook eggs in a pot of salted water until done - about 20 minutes.
- - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
- - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
- - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
- - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
- - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.
RESTAURANT STYLE CHUNKY POTATO SALAD
Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
Provided by CHEF GRPA
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. 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.
- My Note: I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!
- For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots.
Nutrition Facts : Calories 215.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 251.3, Carbohydrate 30.1, Fiber 2.6, Sugar 5.7, Protein 2.7
CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD
Steps:
- In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
- Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
- Serve in a hollowed out bread roll.
- In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.
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
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 :
CHUNKY GERMAN POTATO SALAD
Family favorite - I think I got this from Betty Crocker's cookbook way back when! I constantly get requests to make this and everyone always asks for the recipe! FANTASTIC!
Provided by greyghost
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes- with skins on until tender.
- Let cool and cut in bite size chunks.
- Fry bacon in pan- drain and cool bacon on paper towel- reserve fat.
- Saute onion in bacon fat until soft.
- Add flour sugar, water and vinegar.
- Boil and then reduce heat- should become a nice thick sauce.
- When sauce is thick add potatoes back in and crumble bacon over.
- Serve immediately- while hot!
Nutrition Facts : Calories 429.8, Fat 15.6, SaturatedFat 5.2, Cholesterol 23.1, Sodium 304.4, Carbohydrate 61.4, Fiber 7.5, Sugar 4.7, Protein 10.8
MIKE'S CHUNKY MUSTARD POTATO SALAD
This tasty tangy mustard based potato salad gives a great zing to your summer picnics or just about anytime.
Provided by J. Michael Long
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil.
- Add potatoes and cook until tender but still firm, about 15 mintues.
- Drain and set aside.
- Place eggs in a saucepan and cover with cold water.
- Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
- Remove eggs, cool, peel and chop or slice.
- In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
- Mix lightly to not break down potatoes too much (unless you like them mushy.)
- Blend together the mustard and salad dressing.
- Add to potato mixture and mix well.
- Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 352.2, Fat 9.5, SaturatedFat 3, Cholesterol 173.5, Sodium 330.3, Carbohydrate 55.6, Fiber 6.8, Sugar 5.3, Protein 12.5
CHUNKY POTATO SALAD
This is the best potato salad I had in a long time. There were new baby potatoes at the supermarket called new potato gems. Little purple, red and white potatoes. I was curious to make potato salad with them and I was very pleased with the outcome. I love this!
Provided by Chef Luny
Categories Potato
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Clean, chop in half & boil the potatoes. Boil with eggs. Take out eggs 7 minutes after and peel then cool.
- Dice up the apple, carrot, red/yellow/orange peppers and green onions. Once potatoes are done, place in a bowl of ice cold water to cool off.
- Whisk up the mayo, italian dressing and parmesan cheese. Mix all together and chill for 3 hours.
SKINNY CLASSIC POTATO SALAD
53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
- In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
- Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
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