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.
NAN'S CLASSIC MUSTARD POTATO SALAD
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
Provided by PanNan
Categories Potato
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in the peel with the whole eggs.
- Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- Let eggs and potatoes cool to room temperature.
- Peel all and refrigerate whole potatoes and eggs until cold.
- The potatoes will dice and hold up better when cold.
- Dice the potatoes into 1/4- 3/8" dice.
- Place into a very large container with a lid.
- (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
- Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- Add to the potatoes and eggs.
- Gently stir to mix the ingredients evenly.
- In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- Whisk until creamy.
- Pour over potato mixture.
- Gently stir until the dry particles are coated with the creamy mixture.
- Cover and refrigerate at least 4 hours.
- 6- 8 hours is even better.
- If you like color you can sprinkle some sweet paprika over the top.
CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil peeled potatoes in salted water until done. Cool to room temperature.
- Place diced potatoes in large bowl.
- Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
- Add to potatoes.
- Add celery and onions and mix well.
- Stir in eggs.
- Sprinkle a little paprika on top.
CLASSIC POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
- Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
- Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.
THE BEST AMERICAN POTATO SALAD
Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
- Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
- Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.
CLASSIC POTATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
- In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.
YELLOW MUSTARD POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
- In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
- When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
CLASSIC MUSTARD POTATO SALAD
I grew up eating this potato salad. It was a go to for my mom and now my girls request it all the time!
Provided by Lacy S.
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place your peeled and diced potatoes in a large pot and cover with cold water. Bring to a boil and continue to cook until the potatoes are soft when poked with a fork or knife.
- Drain the water off the potatoes and place in a large bowl.
- Place the stick of butter into the potatoes and allow to melt.
- Once the butter has melted mix in eggs, onions, celery, and diced pickles.
- When adding in the pickle juice, mayonnaise, and mustard you can adjust amounts to your liking. The salad should be creamy and moist, not runny.
- Finish by mixing in the garlic salt and pepper.
- My family enjoys the potato salad when it is warm so we usually serve immediately. You can cover and chill before serving and it is also good.
Nutrition Facts : Calories 388.9, Fat 15.5, SaturatedFat 8.6, Cholesterol 170, Sodium 264.4, Carbohydrate 52.9, Fiber 7.1, Sugar 3.5, Protein 11.2
CLASSIC AMERICAN-STYLE POTATO SALAD
Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
- Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 28.8 g, Cholesterol 99.5 mg, Fat 17.3 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 3 g, Sodium 549.9 mg, Sugar 3.5 g
CLASSIC TANGY POTATO SALAD
Make and share this Classic Tangy Potato Salad recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine mayonnaise, vinegar, salt, sugar and pepper.
- Add potatoes, celery, onion and eggs; toss to coat well.
- Cover; chill to blend flavors.
Nutrition Facts : Calories 243.8, Fat 11.2, SaturatedFat 1.9, Cholesterol 54.1, Sodium 681.2, Carbohydrate 32.2, Fiber 3.3, Sugar 4.2, Protein 4.7
CLASSIC POTATO SALAD
This has been a family favorite for years. I am always told for a family picnic "bring your potato salad!" I think it originated from a Hellmann's ad but I only use Kraft mayo.
Provided by joan in CNY
Categories Potato
Time 40m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients.
- Add peeled and cubed potatoes.
- Add remaining ingredients, adding chopped eggs last.
- Cover and chill (I always sprinkle this with a little paprika before covering).
Nutrition Facts : Calories 168.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 149.2, Sodium 538.8, Carbohydrate 24.6, Fiber 3.3, Sugar 3.4, Protein 7.8
CLASSIC & CREAMY POTATO SALAD
A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar).
Provided by Anissa Wolf
Categories Potato
Time 15m
Yield 6 cups, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
- Add vinegar, sugar, salt, and celery seed and mix thoroughly.
- Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
- Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
- Store in refrigerator for up to 2 days; serve cold.
- This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
Nutrition Facts : Calories 402, Fat 22.6, SaturatedFat 3.8, Cholesterol 108.5, Sodium 603.7, Carbohydrate 44.7, Fiber 3.5, Sugar 8.8, Protein 7
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
CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by motherof4boys
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients.
- Add the remianing ingredients.
- Cover and chill.
Nutrition Facts : Calories 269.9, Fat 15, SaturatedFat 2.5, Cholesterol 80.8, Sodium 900.7, Carbohydrate 30.2, Fiber 2.9, Sugar 5.5, Protein 4.8
More about "classic mustard potato salad food"
CLASSIC MUSTARD POTATO SALAD - EASY PEASY MEALS
From eazypeazymealz.com
5/5 (2)Total Time 30 minsCategory SideCalories 270 per serving
- In a 4 quart pot, boil diced potatoes until just soft, but not mushy (around 7-10minutes), drain and set aside
- In a large bowl, mix together onions, mustard, relish, salt and pepper, mayo, pickle juice, and sugar.
CLASSIC POTATO SALAD RECIPE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
EASY CLASSIC POTATO SALAD - LESS THAN 1 HOUR AND 7 ...
From savoryexperiments.com
CLASSIC POTATO SALAD RECIPE / 17+ BEST FOOD VIDEOS ...
From anthonysyorkmaine.foodtaobao.com
NANS CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD.COM ...
From pinterest.ca
MUSTARD POTATO SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC MUSTARD POTATO SALAD, UP...73097 VOLUME TO WEIGHT ...
From aqua-calc.com
CLASSIC MUSTARD POTATO SALAD - BIRCHBERRY BISTRO
From world.openfoodfacts.org
CLASSIC MUSTARD POTATO SALAD RECIPE RECIPES ALL YOU NEED ...
From stevehacks.com
CLASSIC POTATO SALAD RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC SOUTHERN POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH
From delish.com
CLASSIC MUSTARD POTATO SALAD, UP...73097 WEIGHT TO VOLUME ...
From aqua-calc.com
CLASSIC MUSTARD POTATO SALAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TRADITIONAL POTATO SALAD RECIPE WITH EGG - SALADPROGUIDE.COM
From saladproguide.com
NAN'S CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
SOUL FOOD POTATO SALAD - WHISK IT REAL GUD
From whiskitrealgud.com
PIN ON SUMMER FOOD BABY!
From pinterest.ca
CLASSIC POTATO SALAD RECIPE / WATCH EBOOK COOKING VIDEOS ...
From performancefoodlogin.blogspot.com
"MY PEOPLE" CLASSIC SOUTHERN POTATO SALAD RECIPE - FOOD ...
From foodfidelity.com
NUTRITION FACTS FOR BIRCHBERRY - CLASSIC MUSTARD POTATO SALAD
From tools.myfooddata.com
CLASSIC MUSTARD POTATO SALAD - THYME AND TARRAGON
From thymeandtarragon.com
MAYO AND MUSTARD POTATO SALAD RECIPES ALL YOU NEED IS …
From stevehacks.com
CLASSIC POTATO SALAD | URBAN FARE CATERING & FOOD SHOP
From urbanfarecatering.com
CLASSIC POTATO SALAD RECIPE - FOOD & WINE
From foodandwine.com
POTATO SALAD DIJON MUSTARD RECIPES ALL YOU NEED IS FOOD
From yaro.from-de.com
FOOD NETWORK POTATO SALAD RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
CLASSIC MUSTARD POTATO SALAD, ...73097 CALORIES/NUTRIENTS ...
From aqua-calc.com
CLASSIC AMERICAN POTATO SALAD – THE FOOD NANNY
From thefoodnanny.com
THREE-MUSTARD POTATO SALAD RECIPE - TODD ENGLISH | FOOD & WINE
From foodandwine.com
CLASSIC MUSTARD POTATO SALAD – MY ROI LIST
From myroilist.com
RECIPE MUSTARD POTATO SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST CLASSIC POTATO SALAD WITH NO ONIONS RECIPES - FOOD ...
From foodnewsnews.com
NAN'S CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love