POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
DILL POTATO SALAD
Add your favorite ingredients to this potato salad, such as onions, scallions, chopped hard-cooked egg, or basil instead of dill.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Cut leftover grilled potatoes in half, and place in a large bowl. Using the edge of a metal spoon, lightly smash potatoes, leaving large chunks.
- Squeeze a few garlic cloves into bowl, if desired; add dill, sour cream, and red-wine vinegar. Season with salt and pepper. Stir until just combined. Serve chilled or at room temperature.
MARTHA'S DILLY POTATO SALAD
This is my sweetie's family's potato salad recipe. It is the first potato salad I actually ~liked.~ Before that, I merely tolerated the stuff (eventually I re-tasted my own mother's recipe [see Mom's Tangy Potato Salad] and found it delightful as well...but I hate to admit...I still like this one better. Shhhh! Don't tell...
Provided by Maureen Martin
Categories Potato Salads
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Peel potatoes, then cut into large chunks and boil until cooked through, but still firm. Drain and cool. Chop into large bowl when cool enough to handle.
- 2. While potatoes are cooking, peel eggs, remove & reserve yolks, then chop the whites. Add to potatoes when they are done. Chop the onion and add to mixture. Chop the hamburger dill slices into halves or quarters and add to potato mixture. Reserve dill pickle juice.
- 3. Combine the DRESSING PART 1 ingredients in a small sauce pan. Heat on medium high, stirring slowly, until mixture comes to rolling boil. Remove from heat and add the DRESSING PART 2 ingredients except salt and pepper). Mix all well together, mashing yolks into mixture until smooth. Adjust mixture with mayo or mustard to desired consistency.
- 4. Pour dressing over potato salad mixture, carefully turning ingredients to coat and mix. Add salt and pepper to taste. Let stand covered in refrigerator for two hours to allow flavors to marry. Serve cold.
- 5. Variation: Go Low Carb! Try subbing a large head (or 2 small heads) of steamed cauliflower for the potatoes, and 3 - 6 Splenda packets for the sugar (don't use aspartame/NutraSweet as it will not withstand boiling). If you are sensitive to potatoes or limiting carbohydrates, or just trying to cut calories in general (in which case you may want to sub in some low calorie mayo), this is a great way to experience potato salad flavor since most of the ingredients are low carb and the taste comes primarily from the dressing. While doing the Atkins Diet I once took this version to my sweetie's family get-together (from whence this potato salad recipe originates). I never told them a thing (as suggested by my sweetie, himself--normally I play all my cards face up). If anyone noticed, they didn't say a word to me, and in fact, it garnered the usual compliments. Since the stuff disappeared as it always had, I figured it was a success.
- 6. HEINZ PICKLE NOTE: In the past couple of years it has become increasingly difficult to find Heinz pickles on the grocery shelf. According to the articles I've read Heinz is being tight-lipped about why as no answers have been forthcoming from them. If you're desperate for Heinz pickles, you CAN order them online, but only in case lots of larger jars. The good news is that pickles keep nearly forever on the shelf and half that long opened in the fridge, so one needn't worry about them going bad while you're using them up (just make sure in the fridge that all the pickles are below the surface of the liquid if you go long periods between eating them as I do)!
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
DILLY POTATO SALAD
Potato salad with a twist - less mayo, more mustard. And not sweet - dill pickles take the place of traditional sweet pickles, And seasonings are savory and piquant to match the dill.
Provided by dianegrapegrower
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes in large bowl while warm. Sprinkle with rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
- Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
- Add dressing to vegetables and mix. Sprinkle top with paprika and seasoned pepper.
- Chill at lest 2 hours to allow flavors to blend.
DILLED POTATO SALAD
What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.
Nutrition Facts :
MARTHA'S POTATO SALAD
Provided by Mimi Smith
Categories Salad Potato Side Picnic Vegetarian Backyard BBQ Radish Summer Family Reunion Chill Potluck Gourmet Minnesota Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 30 to 35 minutes. Drain potatoes in a colander and cool completely. Peel potatoes and cut into 3/4-inch pieces. Transfer potatoes to a large bowl.
- Peel and seed cucumber and cut cucumber, celery, and bell pepper into 1/4-inch dice. Thinly slice radishes and add with diced vegetables to potatoes, tossing gently. In a small bowl whisk together mayonnaise and mustard and drizzle over salad. Gently toss salad until combined well and season with salt and pepper. Salad may be made 1 day ahead and chilled, covered. Serve salad chilled or at cool room temperature.
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