~ NOTHING FANCY POTATO SALAD ~
This is the potato salad my husband was raised on, and he refuses to eat any other. I was used to sugar and vinegar in my dressings. This recipe is plain and simple all the way, it has actually grown on me over the years and it's one of my favorites too. Recipe is my MIL - tweaked by me as I add more egg. Enjoy!
Provided by Cassie *
Categories Potato Salads
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, add cubed potatoes, onion, eggs, salt, pepper, mustard and relish. Carefully toss all together.
- 2. Stir in the mayonnaise and carefully toss to coat the potatoes evenly. Now taste and season more if needed. Cover and chill until ready to serve. My husband eats his freshly made. He can never wait for the chilling...LOL
- 3. Enjoy!
EASY CREAMY POTATO SALAD
This recipe for my mom's potato salad is a family favorite and a hit at any summer party. So easy to make with a perfectly creamy condensed milk dressing.
Provided by Alida Ryder
Categories Gluten free Potato salad Side Dish Vegetarian
Time 1h15m
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot and fill with water, generously salt and place over high heat.
- Boil the potatoes until a knife can be inserted easily.
- Drain the potatoes and allow to cool to warm room temperature then peel and cut into large chunks.
- Mix all the dressing ingredients together then pour over the potatoes. Add the spring onions and parsley and mix well.
- Cover and refrigerate for 1-2 hours (alternatively overnight) and serve.
Nutrition Facts : Calories 231 kcal, Carbohydrate 10 g, Protein 2 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 409 mg, Sugar 9 g, ServingSize 1 serving
CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL
Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.
Provided by Alison Roman
Categories weekday, seafood, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
- Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
- Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
- Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.
NEXT LEVEL POTATO SALAD
Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more
Provided by Barney Desmazery
Categories Side dish
Time 22m
Number Of Ingredients 11
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
- While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
- Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.
Nutrition Facts : Calories 310 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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