CLASSIC POTATO SALAD
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.
CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil peeled potatoes in salted water until done. Cool to room temperature.
- Place diced potatoes in large bowl.
- Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
- Add to potatoes.
- Add celery and onions and mix well.
- Stir in eggs.
- Sprinkle a little paprika on top.
HELLMANN'S THE ORIGINAL POTATO SALAD
A longtime favorite of my family. We don't have an outdoor summer gathering without this and Hellmann's Classic Pasta Salad. Can't go wrong with these delicious recipes. FYI: because of the mayo content, we put the bowl of salad into a slightly larger-sized bowl filled halfway with ice to keep the salads cold and fresh.
Provided by aHardDaysNight
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
- Serve chilled or at room temperature.
IRMA ROMBAUER'S CLASSIC POTATO SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut the potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil and cook, uncovered, until just tender, about 15 minutes. Drain. Peel and cut into cubes or slices.
- Put warm potato pieces in a serving bowl and mix with broth. Let stand for 30 minutes so broth can be absorbed.
- Mix in celery, scallions and eggs. Add optional ingredients. Add salt, pepper and cayenne to taste.
- To make the dressing, in the top of a double boiler, mix the egg and cider vinegar. In a small bowl, mix the dry mustard, sugar, salt, flour and paprika. Gradually blend in the cold water until smooth. Whisk into the egg and vinegar mix.
- Cook over boiling water, stirring with a whisk until the dressing is thick and smooth, about 3 minutes. Remove from the heat and whisk in butter. Let cool slightly and thin with sour cream, yogurt or cream if desired. Mix well with potatoes and adjust seasonings. Serve immediately or cover and chill overnight.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 5 grams, TransFat 0 grams
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
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