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
CREAMY POTATO SALAD
Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.
Provided by Karen From Colorado
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling, salted water until tender.
- Drain well.
- Peel and cube potatoes.
- Transfer to a large bowl.
- Add celery, onion, sweet relish and bacon bits.
- Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
- Add mayo mixture to potatoes.
- Toss lightly to coat potato mixture.
- Carefully fold in the chopped eggs.
- Cover and chill thoroughly.
- Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
Nutrition Facts : Calories 296.3, Fat 14.3, SaturatedFat 4.7, Cholesterol 60.3, Sodium 803.7, Carbohydrate 34.4, Fiber 4.1, Sugar 6.1, Protein 8.3
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.
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.
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.
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
CREAMY POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
- In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.
CREAMY POTATO SALAD
A creamy and delicious potato salad with a unique taste and texture.
Provided by sulik
Time 25m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat a pan of salted water until boiling.
- Peel the potatoes and cut into rough bite size chunks and ads to the boiling water.
- Finely chop the spring onions .
- Add the cream cheese, mustard and mayonnaise to a bowl and thoroughly mix, then add the chopped spring onions and give another stir.
- When the potatoes are soft take them off the boil and strain through a sieve. Make sure they're not too soft as they'll mash as you stir them into the other ingredients. Cool the potatoes in cold water or the fridge.
- When cooled add the potatoes to the other ingredients and gently stir in.
CREAMY POTATO SALAD WITH BROAD BEANS
This homemade salad is so much better than shop-bought
Provided by Jane Hornby
Categories Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Heat a pan of salted water; once boiling, add the broad beans. Bring the pan back to the boil for 2 mins, then lift the beans out with a slotted spoon into a bowl of cold water. Tip the potatoes into the pan, then boil for 15-20 mins or until tender. Drain and leave to cool. While the potatoes are cooking, put the onion into a shallow bowl, splash with the vinegar and scatter over the sugar, then leave to soak. Pop the beans out of their jackets.
- For the dressing, mix the soured cream, chives, mustard, 1 tbsp water and plenty of seasoning, measure 2 tsp of the vinegary juices from the onion, then stir to combine. Taste and add more of the vinegar if you like, then discard the rest. Peel the skins off the potatoes if you like, then cut them in half or into quarters and toss with the dressing and onions.
Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.15 milligram of sodium
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
NEW POTATO SALAD
I like this because it is different from the usual homestyle and mustard types of potato salads. It's great for a change.
Provided by PalatablePastime
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20-25 minutes, just until tender.
- Cool and slice thickly.
- Place potaotes, onions, and parsley in the bottom of a salad bowl.
- Top with with diced beets and chopped chives.
- Mix together vinegar, oil, salt and pepper.
- Pour over salad.
- Cover and chill 2-3 hours before serving.
Nutrition Facts : Calories 415.1, Fat 20.7, SaturatedFat 2.9, Sodium 923.4, Carbohydrate 55.3, Fiber 7, Sugar 18.6, Protein 5.4
CREAMY POTATO SALAD
This is the most fantastic potato salad recipe I've ever found. My family rave about it (husband won't let me buy it anymore as says it's not a patch on this) and it always gets requested at bbqs and parties. I haven't altered it in any way as it's so wonderful as it is. I'd love to claim it as my own but it's not...I got the recipe from "An American Place" by Larry Forgione. It's a great book and with my love of American food I use it over and over. It's very important that the potatoes are still hot when they are tossed with the herbs and dressing inorder to absorb the other flavors and have a nice creamy texture.
Provided by Lou van
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Dressing:.
- Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).
- Salad:.
- Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.
- Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.
- Peel potatoes and cut into chunks.
- Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.
- Season to taste with salt and pepper; let stand for a few minutes.
- Pour dressing over potatoes and toss gently.
- Season again if necessary.
- Serve chilled or at room temperature.
CREAMY RED POTATO SALAD
Make and share this Creamy Red Potato Salad recipe from Food.com.
Provided by Sharon123
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut potatoes into 1/2-inch chunks; 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.
- Combine potato, celery, chopped green onions, pimiento, and hard boiled eggs, if using, 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.
- Sprinkle with paprika to garnish.
- Enjoy!
Nutrition Facts : Calories 192.6, Fat 6.4, SaturatedFat 1.4, Cholesterol 8.7, Sodium 329.2, Carbohydrate 30.2, Fiber 3.1, Sugar 4.8, Protein 4.1
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