My Favorite Potato Salad Food

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

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.

JAPANESE POTATO SALAD

Japanese Potato Salad image

A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!

Provided by Namiko Chen

Categories Salad

Time 1h20m

Number Of Ingredients 11

Ingredients

2 russet potatoes ((1.15 lb for six servings))
2 tsp kosher salt (Diamond Crystal; use half for table salt) ((for cooking the potatoes))
¼ cup frozen or canned corn
1 large egg (50 g w/o shell)
1 Persian cucumber ((or ½ Japanese cucumber; 3 oz for six servings))
2 oz carrot ((2 inches, 5 cm for six servings))
1 tsp kosher salt (Diamond Crystal; use half for table salt) ((divided; for the cucumber and carrot))
2 slices Black Forest ham ((1.9 oz, 54 g for six servings))
1 Tbsp rice vinegar (unseasoned) ((or you can use half the amount of apple cider/Champagne/white wine vinegar instead))
freshly ground black pepper ((to taste))
6 Tbsp Japanese mayonnaise ((I recommend adding two-thirds first, then tasting and adding more, as desired))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 198 kcal, Carbohydrate 19 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 42 mg, Sodium 206 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

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