Elizabeths Potato Salad Food

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

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.

CLASSIC POTATO SALAD

Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

Ingredients

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

POTATOES ELIZABETH

Potatoes Elizabeth image

Make and share this Potatoes Elizabeth recipe from Food.com.

Provided by Joanie Grow

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sour cream
1 can cream of chicken soup
2 teaspoons salt
2 lbs frozen hash brown potatoes, thawed and drained
1/2 cup onion, chopped
2 cups cheese, shredded
2 cups crushed corn flakes (dry breakfast cereal)
1/2 cup melted butter or 1/2 cup margarine

Steps:

Mix sour cream, soup, salt, potatoes, onion and cheese well.
Pour mixture into a greased 9" x 13" baking dish.
Sprinkle with corn flake crumbs and drizzle with butter.
Bake in a preheated 350 degree F.
,oven for 45 minutes, or until brown and bubbly.
Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.

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