CREAMY POTATO SALAD RECIPE
This creamy potato salad has so much flavor! It's loaded with fresh and crisp cucumber and radishes that make the potato salad lighter and supremely satisfying.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 40m
Number Of Ingredients 11
Steps:
- Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
- Stir together dressing ingredients and refrigerate until ready to use.
- Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.
Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 290 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATOE SALAD
Make and share this Potatoe Salad recipe from Food.com.
Provided by Hanka
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook whole potatoes with the skin until tender. Depends on size of potatoes usually takes 25min.
- Let potatoes cool down and peal the skin.
- Cut into chunks.
- Add cooked carrot, onion, defrosted pea, pickles and mayonnaise.
- Add salt and pepper to taste.
Nutrition Facts : Calories 293.2, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 485.6, Carbohydrate 41.2, Fiber 4.5, Sugar 5.1, Protein 4.2
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.
KITCHEN KOUTURE POTATOE SALAD
This is my favorite potatoe salad. It makes just enough for a pot luck or picnic with family. Try using it as a dip with potatoe chips. (I like it with Ruffles) YUM!
Provided by Kitchen_Kouture
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Add all in a bowl.
- Mix well to desired texture.
- Refrigerate at least 2 hours.
Nutrition Facts : Calories 140.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 33.5, Sodium 450.9, Carbohydrate 22.2, Fiber 2.7, Sugar 3.8, Protein 3.6
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