CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
NAN'S CLASSIC MUSTARD POTATO SALAD
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
Provided by PanNan
Categories Potato
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in the peel with the whole eggs.
- Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- Let eggs and potatoes cool to room temperature.
- Peel all and refrigerate whole potatoes and eggs until cold.
- The potatoes will dice and hold up better when cold.
- Dice the potatoes into 1/4- 3/8" dice.
- Place into a very large container with a lid.
- (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
- Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- Add to the potatoes and eggs.
- Gently stir to mix the ingredients evenly.
- In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- Whisk until creamy.
- Pour over potato mixture.
- Gently stir until the dry particles are coated with the creamy mixture.
- Cover and refrigerate at least 4 hours.
- 6- 8 hours is even better.
- If you like color you can sprinkle some sweet paprika over the top.
ALL CANADIAN POTATO SALAD
This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.
Provided by emilykjelshus
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
- Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.4 g, Cholesterol 51.1 mg, Fat 11.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 849.7 mg, Sugar 2.5 g
NEWFOUNDLAND POTATO SALAD
Make and share this Newfoundland Potato Salad recipe from Food.com.
Provided by Jennifer Dawn
Categories Weeknight
Time 1h
Yield 1 bowl
Number Of Ingredients 7
Steps:
- Chop potatoes ( do not mash ), eggs, onion, celery and apple - mix together.
- Make dressing by mixing mayo and mustard in a separate bowl - may alter amounts depending on taste. Mix into salad and stir to ensure mixed well. Sprinkle with paprika ( optional )
- Refrigerate for at least 1 hour.
- Great served with cold meats like turkey or beef.
- I always use Spartan apples but any kind would do.
Nutrition Facts : Calories 1635.2, Fat 70.4, SaturatedFat 12.7, Cholesterol 675.2, Sodium 2142.6, Carbohydrate 219.3, Fiber 26.1, Sugar 37.8, Protein 41.4
RUSSIAN POTATO SALAD
This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise. This salad has been in my family for four generations. Enjoy!
Provided by KATUSHKA92
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
- Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 43.2 g, Cholesterol 136.3 mg, Fat 28.3 g, Fiber 6.7 g, Protein 14.8 g, SaturatedFat 5.3 g, Sodium 1608.7 mg, Sugar 5.1 g
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