POTATO SALAD
This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g
CLASSIC POTATO SALAD FOR 50
Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer. Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h45m
Yield 50 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.
Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
POTATO SALAD FOR 40
Moist, eggy, chunky, and...no pickles!
Provided by Allrecipes Cook
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 40
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
- Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 21.2 g, Cholesterol 106.6 mg, Fat 20.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 406.5 mg, Sugar 1.4 g
GREEK POTATO SALAD
My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic?
Provided by evelynathens
Categories Potato
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the (hot) potatoes of any liquid and cut into nice big chunks.
- Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
- Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
- If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.
Nutrition Facts : Calories 486.9, Fat 27.4, SaturatedFat 3.8, Sodium 413, Carbohydrate 56.4, Fiber 7.5, Sugar 2.9, Protein 6.8
POTATO SALAD FOR 50
Make and share this Potato Salad for 50 recipe from Food.com.
Provided by Shirl J 831
Categories Potato
Time 40m
Yield 50 serving(s)
Number Of Ingredients 9
Steps:
- After boiling potatoes, put in refrigerator until cold.
- Add salt and pepper to cold potatoes; mix with prepared vegetables.
- Add chopped eggs and salad dressing.
- Toss lightly together.
Nutrition Facts : Calories 181.9, Fat 4.7, SaturatedFat 1.4, Cholesterol 84.5, Sodium 548.9, Carbohydrate 29.8, Fiber 3.5, Sugar 4.6, Protein 6.3
POTATO SALAD FOR A CROWD OF 50
Make and share this Potato Salad for a Crowd of 50 recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 1h
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Cook 10 pounds waxy new crop potatoes in their jackets in boiling salted water. Peel and cut into slices or dice while still hot.
- Finely chop 1/2 pound onions and sprinkle on the potatoes.
- Sliver a medium to large bunch celery, with the green leaves, and add. Slice a 1 quart jar of gherkins (small sweet pickles) and add. Sprinkle with 3 Tablespoons salt and 1/2 teaspoon pepper. Add 2 cups well seasoned French or Italian dressing and toss gently to mix. Mellow by setting in a cool place, but not the refrigerator, for an hour. Drain off any excess dressing.
- Spread in 3 flat pans about 9 x 13 inches. Spread each pan with 1 1/3 cups mayonnaise or salad dressing. Chop together 12 hard cooked eggs and 1 bunch parsley. Sprinkle on the salad. Mark each pan in 18 squares to make 54 portions.
- The Complete Potato Cookbook.
Nutrition Facts : Calories 224.9, Fat 12.1, SaturatedFat 1.9, Cholesterol 55.6, Sodium 786.2, Carbohydrate 26.9, Fiber 2.4, Sugar 5.8, Protein 3.8
SOUTHERN POTATO SALAD
Steps:
- In a medium saucepan add potatoes, broth, bay leaf, and 1/2 tsp salt. Add water to make sure the potatoes are covered. Bring everything to a boil then reduce to a simmer and cook for roughly 10 minutes until potatoes are fork tender.
- Drain the potatoes. Remove the bay leaf and set potatoes aside.
- Place eggs in the saucepan and add water then boil eggs. Drain and allow to cool before peeling.
- Mix potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika). Add dill, celery, vinegar, relish, onions, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour.
- Garnish with fresh dill and paprika.
Nutrition Facts : Calories 344 kcal, Carbohydrate 26 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 95 mg, Sodium 997 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving
HOMEMADE POTATO SALAD FOR A CROWD
This 5 ingredient potato salad is both easy and delicious. It includes party proportions so you can easily make this potato salad for your family or make potato salad for 50 or more!
Provided by Kristen @ Joyfully Thriving
Categories Side Dish
Time 30m
Number Of Ingredients 24
Steps:
- Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. Drain potatoes when done cooking.
- While potatoes are boiling, dice onions and celery.
- Peel and chop hard boiled eggs.
- Mix all ingredients together in a large bowl while the potatoes are still hot.
- Stir in mayonnaise. Add more or less mayonnaise to taste. Season with salt and pepper.
- Cool potato salad in the fridge until ready to serve.
Nutrition Facts : ServingSize 1 scoop, around 1/2 cup, Calories 94 calories, Sugar 1.5g, Sodium 16mg, Fat 5g, SaturatedFat 0.9g, Carbohydrate 10.4g, Fiber 1.2g, Protein 2.3g, Cholesterol 42mg
PUERTO RICAN POTATO SALAD
No two Puerto Rican potato salads are the same. The recipe varies from family to family, but the standout ingredient in many versions is cubed apples.
Provided by Adapted from Marta Rivera Diaz's blog, senseandedibilitycom
Yield 8
Number Of Ingredients 11
Steps:
- 1 Fill a large bowl with ice and water
- 2 In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches
- 3 Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes
- 4 Transfer the eggs with a slotted spoon to the ice water
- 5 Let the potatoes drain and cool in a colander while you make the dressing
- 6 In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined
- 7 Peel and cut the apples the same size as the potatoes and toss with the dressing
- 8 Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined
- 9 Taste, and season with more adobo, if needed
- 10 Transfer to a serving dish and garnish with the olives and roasted red pepper, if using
- 11 Cover and refrigerate until chilled, at least 4 hours, before serving
- 12 NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano and 1/4 teaspoon ground black pepper
Nutrition Facts : Calories 151 calories, Fat 8 g, Carbohydrate 18 g, Cholesterol 26 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 234 mg, Sugar 4 g
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