POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
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 in quarters or in half, 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. 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.
THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
MRS. SOMEBODY'S POTATO SALAD
Make and share this Mrs. Somebody's Potato Salad recipe from Food.com.
Provided by Millereg
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover the potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer, uncovered, until just tender, 15 to 25 minutes, depending on the size of the potatoes.
- Drain in a colander and cool slightly.
- While the potatoes are simmering, whisk together the vinegar and salt in a large bowl until salt is dissolved.
- When the potatoes are just cool enough to handle, peel and cut them into 1-inch pieces, adding them to the vinegar mixture as they are cut, and toss gently with a rubber spatula to combine.
- Let cool to room temperature, then add the remaining ingredients and salt and pepper to taste and stir gently to combine.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 164.2, Fat 2.8, SaturatedFat 0.9, Cholesterol 93.2, Sodium 51.1, Carbohydrate 28.4, Fiber 3.8, Sugar 2.3, Protein 6.4
MRS. B'S TRADITIONAL HOMEMADE POTATO SALAD
Summertime came with Mrs. B's potato salad in tow and it brings back warm, fuzzy memories of younger days and good times. Hope this recipe will recreate the same for you!
Provided by Gingerbee
Categories Potato
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes, drain and slice or quarter to liking.
- In a large mixing bowl, place potatoes and add grated onion.
- Add mayo, oil, milk, vinegar and toss over potatoes coating well.
- Salt and pepper to taste and refrigerate overnight.
- Arrange lettuce on serving platter and mound on the salad and serve!
Nutrition Facts : Calories 211.4, Fat 5.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.3, Carbohydrate 35.9, Fiber 4.5, Sugar 2.1, Protein 5
EASY!!! YUM!! MRS.WEST'S GERMAN POTATO SALAD
Make and share this Easy!!! Yum!! Mrs.west's German Potato Salad recipe from Food.com.
Provided by barberbabe
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil your potatoes about 40 min until done., drain. Peel the skins off and slice or chop the potatoes up (preferred method still while the potatoes are warm)and place in a large mixing bowl. Pour the cider vinegar over the potatoes and stir once- Let them sit for 1 hour to soak up good.
- Slice up red onion and add them to potatoes as well as the olive oil. Add Dill and pepper and salt and garlic powder. Mix well and serve.
- Serve room temperature.
Nutrition Facts : Calories 440.2, Fat 27.3, SaturatedFat 3.8, Sodium 309, Carbohydrate 44.2, Fiber 5.8, Sugar 3.2, Protein 5.2
MRS. ROCKEY'S SECRET POTATO SALAD
The late, great culinary genius James Beard once labeled this particular recipe as his favorite potato salad. It was a "secret" family recipe of a lady whom he had encountered along his endless gastronomical sojourns -- and, after much prodding by Beard, one of the family members finally elected to let the rest of the world enjoy it too. This potato salad falls into an old fashioned (but good!) category by utilizing a type of "boiled dressing". Often, such dishes were served hot (like German potato salad) but I like this one because it is served cold, which is my personal preference. I decided to save the recipe here so that I wouldn't lose it.
Provided by Bone Man
Categories Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes unpeeled. When they are just fork tender (not too soft!), peel and slice them (or, leave them unpeeled if you wish) while they are still fairly hot. Place them in a large mixing bowl and set aside, covered (so they'll stay warm while you make the dressing, etc.).
- In a small pan, bring the vinegar to the boiling point.
- In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit.
- In a double boiler, over medium heat, pour in the egg-vinegar mix and whisk until the blend thickens some, then whisk in the butter and allow to cook for one minute.
- Next, stir in the cream (pre-warmed to about 100 degrees F.), TWO tablespoons of the parsley, the onion, and the seasonings.
- When the mix is well-blended, pour it over the sliced potatoes and carefully mix the dressing with the potatoes -- I use a big spatula for this.
- Allow to cool a bit and sprinkle remaining parsley over the top. Refrigerate and serve cold.
Nutrition Facts : Calories 450.3, Fat 24.4, SaturatedFat 13.8, Cholesterol 240.5, Sodium 573.6, Carbohydrate 47.5, Fiber 6, Sugar 2.7, Protein 11.5
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