COLD GERMAN POTATO SALAD
This is one of those true German recipes. My dear MIL is a "true" German. Trying to get measurements from her is like pulling teeth. I have made this for DH for 34 years now. I still throw it together without measuring so today while preparing it I tried to eyeball the amounts. Hope it works for you and that it is enjoyed. There is no sugar included like most potato salads. DH does like mayo on the side.
Provided by teresas
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
- Sauté onion in water and butter till high simmer.
- Add bouillon cubes. Set aside to cool.
- Peel cooled potatoes and slice into circles about 1/8-inch thick.
- Put potatoes in casserole dish.
- Drizzle oil and vinegar over top of potatoes.
- Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
- Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
- Serve cold or bring to room temperature.
- Mix all together before serving.
Nutrition Facts : Calories 309.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 12, Sodium 912.7, Carbohydrate 30, Fiber 3.1, Sugar 2.5, Protein 4
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.
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.
THE BEST POTATO SALAD
Really good potato salad that is best served cold.
Provided by cheftini
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
COLD POTATO SALAD
This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time.
Provided by Carrie in Indiana
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan cook potatoes in boiling salted water until tender.
- Drain, reserving 3/4 cup of potato water.
- Dice potatoes.
- Add oil, minced onion and chopped celery; toss gently.
- In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
- Keep at room temperature for 2 to 3 hours.
- Stir in vinegar, mustard, sugar, and dillseed.
- Potato salad will be creamy.
- Serve at room temperature.
Nutrition Facts : Calories 321.3, Fat 2.8, SaturatedFat 0.4, Sodium 242.2, Carbohydrate 68.1, Fiber 8.9, Sugar 4.8, Protein 7.9
COLD PICNIC POTATO SALAD
This potato salad is a must when ever mine or my wifes family get together. I have to always bring the potato salad. Try it I think you will like it.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 1h45m
Yield 1 large bowl, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes with the skins on until tender.
- Cool the potatoes.
- Cook the eggs until hard boiled.
- Cool and peel.
- Peel and slice potatoes into a large bowl.
- Slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish.
- Add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing.
- Blend well.
- Slice remaining eggs on top of salad.
- Sprinkle with paprika.
- Chill several hours.
- Serve.
Nutrition Facts : Calories 491, Fat 13.7, SaturatedFat 4.3, Cholesterol 315.3, Sodium 644.9, Carbohydrate 76.8, Fiber 5.5, Sugar 29.8, Protein 17.8
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
WARM (OR COLD) POTATO SALAD
This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.
Provided by Marg CaymanDesigns
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
- Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
- Bring to a boil, reduce heat and boil for 11 minutes.
- Drain.
- Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
- Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
- Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.
COLD-FASHIONED POTATO SALAD - ALTON BROWN
Watched Alton Brown make this on television last night. I love his show because he tells you the "why" behind every thing he does!
Provided by mailbelle
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool.
- Remove skin by rubbing with a tea towel.
- Slice potatoes into rounds and place into a zip top bag.
- Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
- Once evenly combined, add the potatoes and season with salt and pepper.
- Let the salad chill in the refrigerator for at least an hour before serving.
Nutrition Facts : Calories 400.4, Fat 15.5, SaturatedFat 2.3, Cholesterol 11.5, Sodium 868.5, Carbohydrate 60, Fiber 5.8, Sugar 7, Protein 6.7
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
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15 COLD POTATO SALAD RECIPES FOR YOUR SUMMER - FOOD …
From foodbloggersofcanada.com
Estimated Reading Time 5 mins
- Classic Potato Salad. by The Food Blog. You can never go wrong with a classic. This classic potato salad recipe from The Food Blog is creamy, tart, and welcome at every summer gathering.
- New Potato Salad. by Food Bloggers of Canada. This easy New Potato Salad is family favourite - pair it up with BBQ Chicken and fresh beans for a meal that's ready in 20 minutes!
- Perogy Potato Salad (Gluten Free) by Food Meanderings. If you love perogies you will love this gluten-free, award-winning Perogy Potato Salad from Food Meanderings!
- Loaded Baked Potato Salad. by Key to My Lime. Fully loaded baked potato salad from Key to My Lime makes such an easy and delicious side! It's a bit healthier because it's made with mostly sour cream and only a little bit of mayonnaise.
- Vegetarian Olivier Salad (Salada Russa) by At The Immigrant's Table. The potato salad of your dreams, Russian Olivier salad by At The Immigrant's Table is creamy, tangy, and full of veggies and herbs.
- Mexican Street Corn Potato Salad. by My Kitchen Love. Add some fiesta to your potato salad with this Mexican Street Corn version from My Kitchen Love. Perfect for potlucks, family dinners or just because.
- Allergen-Friendly Herbed Potato Salad. by Food Bloggers of Canada. If you're looking for an allergen friendly potato salad that skips the eggs and mayo try our Allergen-Friendly Herbed Potato Salad.
- Roasted Pesto Potato Salad (Mayo-free) by and Jo & Sue. This Roasted Pesto Potato Salad by Jo and Sue is a delicious no-mayo potato salad. Easy to make and even easier to fall in love with!
- Creamy Sweet Potato Salad (Gluten-Free & Paleo) by Cathy's Gluten Free. Creamy Sweet Potato Salad from Cathy's Gluten Free is a beautiful twist on the classic and sure to add interest to a summer picnic menu!
- Pickled Beet Potato Salad. by Lord Byron's Kitchen. Pickled Beet Salad from Lord Byron's Kitchen is a very traditional Newfoundland recipe spanning generations.
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