OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
POTATO SALAD WITH GARLIC MAYONNAISE AND CHIVES
Steps:
- In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
- While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
- Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
- Serve salad at room temperature.
GARLIC AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
- Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY GARLIC RED POTATO SALAD
This is a great tasty potato salad for a summer day. Great with grilled steak, chicken, or fish. It is best if made early in the day if you are serving it for dinner! Prep time includes minimum refrigeration time.
Provided by TishT
Categories Potato
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes and garlic in a saucepan with water to cover.
- Bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
- Drain the potatoes, saving the garlic cloves When the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
- Season them with the salt and pepper, add the onion and celery, and toss to combine.
- In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
- Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
- Cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.
Nutrition Facts : Calories 334.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 11.5, Sodium 844, Carbohydrate 46.9, Fiber 4.3, Sugar 6.3, Protein 5
CREAMY GARLIC POTATO SALAD
A creamy potato salad that is simple to make, and is a sure crowd pleaser. I get asked to bring this to every barbeque I go to.
Provided by Sco74
Categories Potato
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
- Mix well and refrigerate for 2-3 hours.
- (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
- Boil until tender, and skin is SLIGHTLY coming away.
- The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
- Set aside to cool.
- At the same time you can hardboil the eggs.
- Once eggs are cooled, cut in quarters, lengthways and set aside.
- Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
- Mix well.
- The last step is to add the eggs.
- Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
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GARLIC LOVER'S WARM POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.9/5 (8)Total Time 55 minsCategory Side DishCalories 201 per serving
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp.
- Transfer the potatoes to a medium size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.
- QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature. Enjoy!
GARLIC-AND-HERB POTATO SALAD RECIPE - REAL SIMPLE
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Total Time 45 mins
- Place potatoes in a large pot and cover with water; season generously with salt. Bring to a boil over medium-high. Reduce heat to medium; cook until potatoes are tender when pierced with a fork, 16 to 18 minutes (be careful not to overcook). Drain and rinse under cold water. Let cool for 5 minutes. Cut potatoes in half crosswise, or quarter if large.
- Meanwhile, finely chop white and light green parts of scallions (you should have about ⅓ cup). Thinly slice dark green parts (you should have about ½ cup). Cook oil and garlic in a small skillet over medium low, stirring often, until garlic is golden, 6 to 8 minutes. Transfer garlic to a towel-lined plate with a slotted spoon; season with ¼ teaspoon salt. Add chopped white and light green parts of scallions to oil in skillet; cook over medium, stirring often, until softened, about 1 minute. Remove from heat. Transfer scallion-oil mixture to a large bowl. Let cool for about 10 minutes.
- Whisk vinegar, mustard, pepper, and remaining 2½ teaspoons salt into scallion-oil mixture until thickened and well-combined. Add potatoes, parsley, basil, and sliced dark green parts of scallions. Gently fold to combine. Top with crispy garlic chips before serving.
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