Different Potato Salad Food

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JAPANESE POTATO SALAD



Japanese Potato Salad image

A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!

Provided by Namiko Chen

Categories     Salad

Time 1h20m

Number Of Ingredients 11

2 russet potatoes ((1.15 lb for six servings))
2 tsp kosher salt (Diamond Crystal; use half for table salt) ((for cooking the potatoes))
¼ cup frozen or canned corn
1 large egg (50 g w/o shell)
1 Persian cucumber ((or ½ Japanese cucumber; 3 oz for six servings))
2 oz carrot ((2 inches, 5 cm for six servings))
1 tsp kosher salt (Diamond Crystal; use half for table salt) ((divided; for the cucumber and carrot))
2 slices Black Forest ham ((1.9 oz, 54 g for six servings))
1 Tbsp rice vinegar (unseasoned) ((or you can use half the amount of apple cider/Champagne/white wine vinegar instead))
freshly ground black pepper ((to taste))
6 Tbsp Japanese mayonnaise ((I recommend adding two-thirds first, then tasting and adding more, as desired))

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 198 kcal, Carbohydrate 19 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 42 mg, Sodium 206 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

CLASSIC POTATO SALAD



Classic Potato Salad image

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.

DIFFERENT POTATO SALAD



Different Potato Salad image

The fennel and cumin may seem unusual ingredients for potato salad, but we find those flavors delightful.

Provided by Janet Musgrove

Categories     Potato

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 cups boiled potatoes (about 4 large, diced)
3 hard-boiled eggs, chopped
1 cup celery, chopped
1/4 cup onion, chopped
1/4 cup dill pickle, chopped
1 tablespoon pimentos, minced
4 slices bacon, cooked & crumbled
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
1 tablespoon Season-All salt or 1 tablespoon seasoning salt
3/4 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon fennel seed, crushed (optional)
1/4 teaspoon ground cumin (optional)

Steps:

  • Put potatoes, eggs, celery, onion, pickle, pimento & bacon in a bowl.
  • Combine sour cream, mayonnaise, vinegar and seasonings; blend thoroughly. Pour over potato mixture & toss lightly.
  • Chill several hours to lget flavors blend. Serves 6-8.

Nutrition Facts : Calories 319.6, Fat 15.7, SaturatedFat 4.8, Cholesterol 111.9, Sodium 304.1, Carbohydrate 38.3, Fiber 3.4, Sugar 4.3, Protein 7.3

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