BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
THE ORIGINAL POTATO SALAD WITH REAL MAYONNAISE
For picnics or potlucks, sometimes the basics are best: a creamy dressing made with real mayonnaise is the perfect complement to this potato salad with hard-cooked eggs, celery and onion. By Best Foods.
Provided by RavynLoony
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Nutrition Facts : Calories 281.1, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 882.9, Carbohydrate 38.4, Fiber 3.8, Sugar 5.3, Protein 3.7
QUICK AND EASY POTATO SALAD WITH MAYONNAISE DRESSING
Steps:
- Gather the ingredients.
- Peel and cut the potatoes into small cubes. Cook the potatoes in boiling well-salted water , until just tender, 10 to 15 minutes. Drain well.
- In a large bowl, combine the cooked potatoes, bell pepper, and onion.
- In a separate medium bowl, combine the mayonnaise, apple cider vinegar, onion salt, celery seed, and black pepper.
- Add the mayonnaise mixture to the vegetables. Fold to combine. Cover, and refrigerate until cold, or up to overnight if time permits.
Nutrition Facts : Calories 358 kcal, Carbohydrate 39 g, Cholesterol 12 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 680 mg, Sugar 3 g, Fat 21 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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.
POTATO AND PINEAPPLE SALAD IN MAYONNAISE
Make and share this Potato And Pineapple Salad in Mayonnaise recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pineapple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together in a bowl.
- Ganrish with chives and walnuts and serve.
Nutrition Facts : Calories 453.9, Fat 32.1, SaturatedFat 4.6, Cholesterol 22.9, Sodium 632.9, Carbohydrate 41.6, Fiber 3, Sugar 8.1, Protein 3.8
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
- Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
- Fold blue cheese and chives into potato salad until blended.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
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