LEMONY CREAMY POTATO SALAD WITH SOUR CREAM
Who doesn't love potato salad? This lemony take on a classic is great and light. I say serve with a great NY strip steak, or maybe with Cajun-blackened shrimp ... your possibilities are endless.
Provided by Sahara B
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot, cover with water, and bring to a boil over medium-high heat. Add kosher salt, reduce heat to medium-low, and simmer until tender, 12 to 14 minutes. Drain potatoes, run under cold water to cool, and cut into quarters.
- Whisk together sour cream, lemon juice, and pepper in a large bowl. Add potatoes, celery, and chives; toss to combine. Chill for 30 minutes before serving.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 29 g, Cholesterol 6.3 mg, Fat 3.3 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 1002 mg, Sugar 2.3 g
CREAMY, LEMONY POTATO SALAD
Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day.
Provided by Bren
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
- Peel cooled potatoes and chop; add to eggs in glass dish.
- Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
- Cover dish with plastic wrap and refrigerate overnight.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 33.7 g, Cholesterol 103 mg, Fat 11.2 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 284.7 mg, Sugar 6.5 g
CREAMY LEMON BASIL POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
- Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
- Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.
- Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
LEMONY POTATO SALAD
Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS
I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit.
Provided by KathyP53
Categories Potato
Time 8h17m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 3/4" pieces.
- Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
- Add all remaining ingredients; toss.
- Season with salt and pepper.
- Cover and chill.
Nutrition Facts : Calories 220.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 173, Carbohydrate 35.8, Fiber 4.1, Sugar 3, Protein 3.9
CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES
I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.
Provided by P48422
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
- Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
- (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
- When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
- Add the celery, radishes, scallions and dill and fold to distribute; set aside.
- In a small bowl whisk the cream until frothy but not stiffened.
- Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
- Pour the dressing over the salad and fold with a rubber spatula.
- Taste and adjust seasoning.
- Serve, or cover and chill for up to a day.
Nutrition Facts : Calories 266.3, Fat 13, SaturatedFat 3.5, Cholesterol 18.7, Sodium 894.5, Carbohydrate 34.1, Fiber 5.3, Sugar 4.6, Protein 6.3
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