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.
NEW POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
LOADED RED POTATO SALAD
This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
- Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.
FOREVERMAMA'S MEDITERRANEAN RED POTATO SALAD
This is my "go to" potato salad that I've been making for quite some time. It's the one my husband always requests because it's so tasty and because it contains no mayonnaise. For those who do and don't enjoy mayonnaise, this potato salad is sure to please with it's definite Mediterranean flavors. This recipe originally came from a high-end grocer, J. Bildner and Sons in back bay Boston. I've tweaked a bit from the original recipe.
Provided by ForeverMama
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside.
- In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend.
- Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
- TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply.
Nutrition Facts : Calories 173.8, Fat 9.4, SaturatedFat 1.3, Sodium 81.6, Carbohydrate 20.6, Fiber 2.8, Sugar 2.6, Protein 2.8
POTATO SALAD
This is my favorite potato salad recipe, honed over many years of potato salad devotion. It is my maternal grandmother, Agnes Adams, whom I have to thank for my love of the cold spud. This is my interpretation of her original recipe. Cooking the potatoes in their already diced state helps to keep them intact, making for a less mushy salad. The pickled mustard seeds are an extra ingredient - you don't have to use them, but they do make this salad special. Here is a recipe for them: https://ourdailybrine.com/pickled-mustard-seeds-recipe/
Provided by xtine
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Wash potatoes and cut into 3/4 inch dice.
- Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well.
- While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar.
- In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Blend until smooth.
- In a large bowl, combine potatoes, celery, shallots, pickled mustard seeds, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings.
- Chill well in fridge.
Nutrition Facts : Calories 151.4, Fat 6.6, SaturatedFat 2.4, Cholesterol 117.9, Sodium 204.3, Carbohydrate 17, Fiber 2.2, Sugar 2.4, Protein 6.7
More about "moes red potato salad food"
RED POTATO SALAD (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Tổng Thời gian 40 phútThể loại RecipesCalo 255 mỗi khẩu phần
12 PHOTOS - BEACH ROAD, SAIPAN, NORTHERN MARIANA ISLANDS - YELP
From yelp.com
32 đánh giá trên YelpVị trí Beach Road Chalan Kanoa Saipan, Northern Mariana Islands 96950
POTATO SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RED POTATO SALAD - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
RED POTATO SALAD - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
MENU – MOE’S RESTAURANT
From moeswashington.com
RED POTATO SALAD | A CLASSIC POTATO SALAD RECIPE
From greatgrubdelicioustreats.com
RED POTATO SALAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
25 RIDICULOUSLY-GOOD RED POTATO SALAD RECIPES | TASTE …
MOE'S RED POTATO SALAD RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
RED POTATO SALAD - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BEST RED POTATO SALAD - HOW TO MAKE RED POTATO …
From delish.com
MOM'S RED POTATO SALAD RECIPE • DISHING DELISH
From dishingdelish.com
RED POTATO SALAD (EASY RED BLISS RECIPE) - FIFTEEN …
From fifteenspatulas.com
RACHEL RODDY’S RECIPE FOR FENNEL, POTATO, SQUASH AND SAGE BAKE
From theguardian.com
EASY RED POTATO SALAD RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
TOM SIETSEMA’S 6 FAVORITE PLACES TO EAT IN NOVEMBER 2023
From washingtonpost.com
THE BEST RED POTATO SALAD • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love