CREAMY MARINATED POTATO SALAD
It's worth taking the time to prepare homemade potato salad with results this delicious: tender potatoes accented with creamy dressing and a vinegar kick.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
- Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
- In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g
MARINATED POTATO SALAD
A different type of potato salad. It is slightly sweet. I have a favorite recipe with mustard, but sometimes, this just seems appropriate. Cook and prep time does not include 12 hour marinating time.
Provided by Ms B.
Categories Potato
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Add potatoes and cook until tender but still firm, about 15 minutes.
- Drain and allow to cool.
- Slice cooled potatoes and layer in a large bowl or dish.
- In a saucepan combine water, vinegar and sugar.
- Bring to a boil and cook for one minute.
- Remove from heat and pour over potatoes.
- Cover and chill for at least 12 hours.
- Drain excess marinade and add onions, eggs, salt, pepper, celery seed and mayonnaise.
- Mix well and serve chilled.
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.
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
MARINATED POTATO SALAD
I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.-Ethel Selway, Middletown, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 28-32 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.
Nutrition Facts :
MARINATED SWEET POTATO SALAD
My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from our mom and our wives, is a terrific way to serve our favorite vegetable. -Tim Jack Edmondson, Vardaman, Mississippi
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel. , Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well. , Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY NEW POTATO SALAD
My family is not fond of traditional potato salad, or what they call "yellow potato salad", so I concocted this out of several different recipes. It is now requested at every gathering and I always have an empty bowl! Its really good with barbecue too.
Provided by Little Bee
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
- Add water to cover.
- Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
- Drain and cool completely.
- Cut potatoes crosswise into quarters.
- Combine potato, chopped green onions, and celery in a large bowl; toss gently.
- Combine mayonnaise and next 9 ingredients; stir well.
- Add to potato mixture, tossing gently to coat.
- Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.
MARINATED POTATO SALAD WITH ANCHOVY VINAIGRETTE
This is a delicious potato salad that includes sausage, olives and many other zesty flavors. It's great to serve at a summer picnic lunch or barbecue.
Provided by wahine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 14h5m
Yield 7
Number Of Ingredients 13
Steps:
- In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
- 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 cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.
Nutrition Facts : Calories 833.3 calories, Carbohydrate 36.2 g, Cholesterol 54.8 mg, Fat 71 g, Fiber 5 g, Protein 15.7 g, SaturatedFat 14 g, Sodium 1438.5 mg, Sugar 3.3 g
CREAMY GREEK POTATO SALAD
Garlicky Greek yogurt tzatziki sauce forms the creamy base of this potato salad; a healthier, more protein-packed spin on the traditional mayo. Add kalamata olives, cherry tomatoes, red onions, and cucumber for fun and refreshing summer salad.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 15
Steps:
- Set a large pot of water over high heat. Add the potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes. Drain and rinse with cool water; set aside to cool.
- While the potatoes are cooking, chop the other veggies and make the sauce.
- To make the sauce, add all sauce ingredients to a medium bowl and mix thoroughly. Set aside. If you're not making the salad right away, refrigerate in an airtight container until ready to use.
- Assemble the salad. Once the potatoes are cool enough to chop, cut into 3/4-inch chunks and add to a large salad bowl. Add the onion, cucumber, tomatoes, and olives. Add the sauce and toss gently until all of the veggies are coated. Sprinkle feta on top, if using. Serve.
- May be made up to 24 hours ahead and stored in the refrigerator until ready to serve. After it sits for a bit, the salad may get a little watery at the bottom thanks to the cucumbers, but just give it a stir and you're good to go.
CREAMY CHICKEN BREASTS
This is an easy, delicious moist and tender grilled chicken dish. I've also used it cut-up and diced in salads.
Provided by Luann Charity
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 4
Steps:
- In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 9.1 g, Cholesterol 48.6 mg, Fat 21.8 g, Protein 12.4 g, SaturatedFat 3.2 g, Sodium 890.1 mg, Sugar 8.4 g
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