THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
GRANDMA'S CREAMY POTATO SALAD
This easy version of creamy potato salad recipe is a traditional style salad, made with mayonnaise and a little sour cream and the perfect blend of spices! Better yet, the potatoes don't need to be peeled!
Provided by Deanne - This Farm Girl Cooks
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool.
- Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces.
- In a medium sized bowl, combine mayonnaise, sour cream, sugar, apple cider vinegar, yellow mustard, dried minced onion. Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated.
- Mixture will be very creamy but will soak into the potatoes as it sits.
- Refrigerate for several hours or overnight. Stir before serving and top with hard boiled egg slices and paprika.
Nutrition Facts : Calories 429 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 grams, Sodium 253 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
MAMA'S POTATO SALAD
Serve this delicious potato salad at any family dinner, picnic, or special event.
Provided by Debby Mayne
Categories Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- Boil the eggs. After they cool, peel them and chop them.
- Boil the potatoes until they are fork tender. Rinse and set aside to cool.
- Put cooked potatoes and chopped eggs in a medium-size mixing bowl.
- Add the mayonnaise, celery, pickle relish, and mustard.
- Mix all of the ingredients until everything is coated.
- Scoop the mixture into a serving bowl. Sprinkle the paprika over the top.
- Evenly place the olive slices over the top of the potato salad.
- Cover with plastic wrap or a lid and refrigerate until time to serve it.
Nutrition Facts : Calories 494 calories, Carbohydrate 85 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 12 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 232 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
OMA'S GERMAN POTATO SALAD
My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. - Amanda Catrini, Purchasing Assistant
Provided by Food Network Kitchen
Categories side-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
- Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
- Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
- Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.
WORLD'S BEST POTATO SALAD RECIPE
Creamy, southern-style potato salad. The perfect side dish for picnics and cookouts.
Provided by PhillyboyJay
Categories Salads
Yield 8
Number Of Ingredients 14
Steps:
- 1. Peel, slice, and dice the potatoes. 2. Fill a large pot with cool water, then add in the potatoes. 3. Place the pot of potatoes over high heat and cook until they're fork-tender. Once done strain the water and set aside to chill.4. Meanwhile, add eggs to a small pot and cover with cool water by 1 inch. 5. Place the pot of eggs over high heat, let them cook for 20 mins. Once done, strain the water and set aside to chill. 6. Once the eggs have chilled, peel the shell under running water, then chop them into small pieces.7. Chop the onions, peppers, and celery into small pieces.8. Get a big mixing bowl, add in the mayo, miracle whip, relish, mustard, sugar, and seasonings, then whisk everything in well. 9. Add in the chopped vegetables and eggs, then whisk in well.10. Add in the potatoes, then fold everything in well.11. Garnish the potato salad with paprika.12. Cover it with plastic wrap, then place it in the refrigerator to chill.
Nutrition Facts : ServingSize 8
MEDITERRANEAN POTATO SALAD
Steps:
- Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.
Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 1475 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
AMISH POTATO SALAD
Amish potato salad is a tangy, slightly sweet version of potato salad that will be welcome at any barbecue or picnic. Made popular by Walmart ®, it gets tang and color from apple cider vinegar and yellow mustard and a touch of sweetness from pickle relish and a dash of sugar. Some of the potatoes get blended in with the dressing to give the salad the chunky-yet-creamy texture that we love.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
- While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
- Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
- Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
- Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.
FRENCH-INSPIRED POTATO SALAD
An easy recipe for a mayo-free potato salad that's light and tangy thanks to Dijon mustard and fresh herbs.
Provided by Sheela Prakash
Categories Dinner Potato salad Side dish Salad
Time 50m
Number Of Ingredients 9
Steps:
- Place 2 pounds small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
- Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
- Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
- Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.
Nutrition Facts : SaturatedFat 1.8 g, UnsaturatedFat 0.0 g, Carbohydrate 29.2 g, Sugar 1.5 g, ServingSize Serves 6, Protein 4.2 g, Fat 12.6 g, Calories 240 cal, Sodium 446.0 mg, Fiber 4.1 g, Cholesterol 0 mg
CHUNKY POTATO SALAD
Chunky Potato Salad is loaded with bacon, tender potatoes, egg, diced pickle, onion, and celery smothered in a simple dressing of mayo, seasoned salt, and pepper.
Provided by Zona
Categories Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- Scrub the potato clean, then peel (if desired) and dice into bite-sized cubes.
- Bring a medium sauce pan of water to a boil and add the potatoes.
- Boil the potatoes about 12 minutes. Drain and place in the refrigerator to cool.
- Add the egg to a sauce pan, cover with water, and bring to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.
- Heat a non-stick skillet on medium heat and cook the bacon until crisp.
- Drain the bacon on paper towel and let it cool, then crumble it.
- On a cutting board, dice the onion, celery, hardboiled egg, and pickles.
- In a bowl mix together the mayo, seasoned salt, and pepper.
- Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
- Stir in the bacon and serve or chill until ready to serve.
Nutrition Facts : Calories 620 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 48 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1081 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat
MAIN DISH POTATO SALAD
A hearty potato salad, enough to satisfy even those whose preference isn't a vegetarian main dish.
Provided by wozza12
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- 1. Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
- 2. Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
- 3. Shuck corn, and scrape off kernels.
- 4. Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
- 5. In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
- 6. Drain the green beans, reserving the cooking water, and run the beans under cold water.
- 7. Cook the corn 1 or 2 minutes in the water the beans were steamed over.
- 8. Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
- 9. When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.
- Approximate nutritional analysis per serving: 530 calories, 12 grams fat, 1 milligram cholesterol, 570 milligrams sodium, 15 grams protein, 100 grams carbohydrate.
- By MARIAN BURROS [NYTimes.com Published: August 27, 1997]
IMA'S POTATO SALAD
You'll see this type of potato salad on most Israeli tables. In Israel, it is called 'Mayonnaise Salad.'
Provided by ACAMRON
Categories Dairy-Free Potato Salad
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Finely chop the hard-cooked eggs and the pickles.
- When they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dish. Stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combine. Season to taste with salt and pepper. Serve immediately, or refrigerate the salad before serving.
Nutrition Facts : Calories 424 calories, Carbohydrate 32 g, Cholesterol 222.4 mg, Fat 28.7 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 5.2 g, Sodium 596 mg, Sugar 2.1 g
MOM'S MACARONI AND POTATO SALAD
My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.
Provided by lauralie41
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
- Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
- Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32
AMISH POTATO SALAD
This is an authentic recipe from a family that makes it and sells it at a local market. Amish potato salad is sweeter than regular potato salad. PLEASE PAY CAREFUL ATTN TO STEP 3! You DO NOT pour the whole dressing on - you pour on as much as you want. You might want to pour a little bit and let it sit overnight and pour on more the next day as it will soak in.
Provided by Rebecca
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop potatoes, eggs, onion and celery finely. Place in bowl.
- Combine dressing ingredients in another bowl. Mix well.
- Pour in parts and mix with potato mixture until desired wetness is received.
- Mix well to blend. Chill until ready to serve.
Nutrition Facts : Calories 375.7, Fat 8.1, SaturatedFat 2.5, Cholesterol 225.5, Sodium 1492.7, Carbohydrate 66.2, Fiber 4, Sugar 38, Protein 11.1
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