ALL-AMERICAN POTATO SALAD
Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
- Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
AMERICAN POTATO SALAD
Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.
Provided by JOSLYN
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover 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 chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g
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.
COOKS ALL-AMERICAN POTATO SALAD
Make and share this Cooks All-American Potato Salad recipe from Food.com.
Provided by pamsbm
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in large saucepan and add water to cover by 1 inch.
- Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to large bowl.
- Add vinegar and, using rubber spatula, toss gently to combine.
- Let stand until potatoes are just warm, about 20 minutes.
- Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
- Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
- Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
Nutrition Facts : Calories 314.2, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 323.8, Carbohydrate 52, Fiber 5.6, Sugar 5.9, Protein 5.3
ALL-AMERICAN POTATO SALAD
From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."
Provided by DrGaellon
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
- Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
- Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
- Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.
Nutrition Facts : Calories 176.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 721.9, Carbohydrate 27.9, Fiber 2.5, Sugar 2.8, Protein 2.7
ALL-AMERICAN POTATO SALAD
I have a real weakness for potato salads and especially for those without pickles, relish or sugar. This one, from a recipe newsletter, is a little tangy and quite good, I think.
Provided by iris5555
Categories Potato
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
- Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.
- Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth.
- Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine.
- Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 174.9, Fat 7.6, SaturatedFat 1.3, Cholesterol 4.8, Sodium 425.7, Carbohydrate 24.5, Fiber 2.7, Sugar 2.7, Protein 2.9
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Servings 8-10Total Time 1 hr 20 minsCategory Side DishesCalories 234 per serving
- Add the whole unpeeled potatoes to a large pot and fill with enough water to cover by at least 1". Place the pot over high heat and bring to a boil, then reduce heat to medium-low and simmer the potatoes until cooked through but not falling apart—about 25–35 minutes. (You can test this by piercing all the way through the center of the thickest potato with a sharp paring knife or bamboo skewer. If you feel any ‘crunching’ as you push it through, you know the center is still raw.) Drain water and set potatoes aside until dry and just cool enough to handle.
- We leave the skins of the potatoes on to take advantage of the added nutrients. If you choose to remove them, do it now while they are still warm. Roughly dice the potatoes into about ½" pieces and sprinkle the diced potato with ¾ tsp salt. Set the potatoes aside to completely cool to room temperature.
- While the potatoes are cooling, add all remaining ingredients in a large mixing bowl and stir to combine. Cover and refrigerate until the potatoes come to room temperature.
- Once the potatoes have cooled to room temperature, add them to the bowl containing the dressing and stir until potatoes are completely coated. Refrigerate for at least 1 hour, and then give the salad a good stir. (The more you stir, the creamier it gets, but don’t go overboard.) Season to taste with additional salt and pepper if needed. Enjoy!
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5/5 (2)Category SaladsCuisine AmericanTotal Time 1 hr 20 mins
- Add potatoes, enough water to cover them, salt and 2 tablespoons vinegar to a large saucepan. Bring to a boil, over high heat, then reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and transfer to a baking sheet, spreading into one layer.
- Season potatoes with the remaining vinegar and salt. Reserve until cooled to room temperature.
- Combine mayo, sour cream, relish and Dijon mustard in a large bowl, whisking until smooth. Season with salt and pepper.
- Add the chopped celery, red onion and chives, and stir vigorously so everything is coated with the dressing. Then, carefully fold in the potatoes. Taste again and fix seasonings if necessary.
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5/5 (7)Total Time 1 hrCategory Side DishCalories 480 per serving
- Peel and roughly dice the potatoes into 3/4 inch chunks. Place them in a medium-sized pot with cold water to cover, and a dash of salt. Bring to a low boil and cook until potatoes are just tender (test with a fork). Drain and rinse with cold water; then, transfer to a large mixing bowl.
- Chop the celery ribs, onion, and hard-boiled eggs. Place the chopped ingredients into the mixing bowl with the cooled potatoes.
- In a separate small mixing bowl, mix together the mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper.
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5/5 (11)Total Time 1 hrServings 6-8Calories 218 per serving
- Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.
- Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.
- Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.
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5/5 (5)Calories 296 per servingServings 5
- Place potatoes in large saucepan and add water to cover by 1 inch. Bring to a boil, add 1 tbsp salt, reduce heat to simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine.
- Meanwhile, in small bowl, stir together remaining ingredients. Using rubber spatula, gently fold dressing into potatoes.
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Cuisine AmericanEstimated Reading Time 1 minCategory Side Dish
- Place potatoes a large saucepan and cover with water. Bring water to a boil and cook for about 7-8 minutes until potatoes are tender but not mush. Drain.
- Toss hot potatoes in a large bowl with diced boiled eggs, celery, onion, salt and pepper and let cool completely.
- Once the potatoes are cool, toss in the mustard mayo sauce and cover. Place in the fridge for at least 30 minutes.
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From foodandwine.com
Servings 4-6Total Time 1 hr
- Put the potatoes in a large saucepan, cover with water and bring to a boil. Add a large pinch of salt and simmer until the potatoes are tender, about 35 minutes. Let cool slightly, then peel the potatoes and cut them into 1-inch dice.
- Meanwhile, in a bowl, combine the mayonnaise, mustard, onion, relish, dill pickle, parsley and celery seeds. Season with salt and pepper. Fold in the potatoes, celery and eggs and let cool; refrigerate until chilled and serve cold.
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- Dice the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 10 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. If using Yukon gold potatoes, slip off the skins with your fingers (you can leave on the skin for red-skinned potatoes).
- Place the potatoes into a bowl and sprinkle with the white wine vinegar and 1/2 teaspoon kosher salt. Gently mix and let stand for 10 minutes.
- Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the dill pickles.
- In the bowl with the potatoes, mix in the mayonnaise, mustard, celery, green onions, pickles, 1/2 teaspoon kosher salt, and fresh ground pepper. Serve immediately, or refrigerate until serving.
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