RED POTATO SALAD
Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.
Categories comfort food side dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
- Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
LOADED RED & GOLD POTATO SALAD
I made Slow Roasted Pork for dinner on yesterday, & wanted to add Potato Salad to go with it, but wanted to try something different for a change. My thoughts were if I can make LOADED BAKED POTATOES, why not try to do a LOADED POTATO SALAD. This is my intrepetation of that idea. I must say I did my self proud with the ingredients I chose to use, & my husband expressed how great it tasted,& I didn't need to ask him if he liked it.Smile As always I am very happy to share my new creations with you. Hope you like it too. You can add the ingredients YOU LIKE, these are some of my favorite.
Provided by Rose Mary Mogan @cookinginillinois
Categories Potato Salads
Number Of Ingredients 18
Steps:
- Wash potatoes and cut into quarters for the smaller ones, and eights for the larger ones. I chose not to peel for color and the extra fiber.Both of these potatoes were on sale, I love it when I get a bargain.
- Add potatoes to a large pot, and cover with water, add about 1 teaspoon kosher salt to water if desired. Cook for about 20 minutes until tender.
- Add sliced bacon to a platter lined with paper towel, arrange bacon slices, and cook in microwave till crisp.Then chop into bite size pieces or crumble.
- Once potatoes are cooked, drain in colander and add to a large bowl.
- Boil eight eggs to hard boil stage, let cool & peel, then chop into large size pieces, if you like smaller pieces, by all means be my guest.This Pix shows 6 ,but I use 8 total, one for the garnish and 7 in the salad.
- Cube monterey jack cheese into small cubes.
- Chop green onion tops to desired size, and set aside till needed.
- Chop Baby Sweet Gherkins into desired size.
- Cube sharp cheddar into small pieces.
- This is what they looked like when I was done.
- Peel the eggs and cut into larger pieces than the other ingredients, then add to bowl of potatoes, and toss gently.
- In a separate bowl, add the mustard, mayonnaise, sour cream, chopped chive, onion powder, black pepper, splenda packets,salt if needed, & pickle juice.
- Whisk together till blended. Then pour over the cooked potato mixture.
- Toss gently to blend, adding more of the mayonnaise mixture if additional is needed.
- Garnish Top of potato salad with what ever you desire, eggs, chopped onion tops, paprika, or small baby pickles. You can leave it plain also.
LOADED POTATO SALAD
Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. -Monique Boulanger, Greenwood, Nova Scotia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender., Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings., Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled., Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Nutrition Facts : Calories 365 calories, Fat 28g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 497mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
LOADED BAKED POTATO SALAD
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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