MY GRANDMA'S BEST POTATO SALAD RECIPE
Steps:
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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.
MY FAVORITE POTATO SALAD
I waded through hundreds of potato salad recipes to see if this recipe was already posted -- no! The potatoes are cooked, then marinated in an italian dressing mixture for extra flavor. Not sure where this came from -- could have been a cookbook I had early in the 1980's.
Provided by Kathy
Categories < 4 Hours
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Boil 1" of salted water in a sauce pot. Add whole potatoes. Boil, reduce heat. Cover pot and cook until tender 30-35 minutes. Drain and cool.
- Prepare italian dressing mixture. Cut potatoes into cubes or slices. Stir in onion, italian dressing, salt and pepper. Cover and refrigerate at least 2 hours.
- Combine mayonnaise, mustard, bacon, celery, and optional ingredients. (This can be done ahead of time and refrigerated).
- Just before serving, drain potatoes if necessary. Toss potatoes with mayonnaise mixture. Gently stir in eggs. Sprinkle with paprika.
Nutrition Facts : Calories 532.2, Fat 37.2, SaturatedFat 7.2, Cholesterol 209.2, Sodium 1254, Carbohydrate 34.3, Fiber 4, Sugar 4, Protein 16
OLD KENTUCKY FAVORITE POTATO SALAD
My mom's recipe. I've made it for years. Have tried a few others, but always come back to this one. The cooking time is for the potatoes.
Provided by MizzNezz
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, mix potatoes and the 4 diced eggs.
- Add celery, onion,and relish.
- In small bowl mix mayo, sugar, vinegar, milk, celery seed and garlic salt.
- Slice remaining egg over potato salad and sprinkle with paprika.
MY MOM'S POTATO SALAD
This how my mom makes potato salad and whenever we go somewhere and have to take a dish I am asked to bring this. Thought I would pass it on.
Provided by Cathi Allen
Categories Potato
Time 1h5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes and cut into cubes, cool.
- Cut the vegetables and eggs up to whatever size you prefer.
- Combine veggies with potatoes and toss.
- Add mayo, mustard, horseradish, salt and pepper to taste. Stir.
- Better after it has time to "sit".
Nutrition Facts : Calories 218.3, Fat 13.7, SaturatedFat 2.2, Cholesterol 62.4, Sodium 405.2, Carbohydrate 22.1, Fiber 1.6, Sugar 4.4, Protein 3.3
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WHAT TO EAT WITH POTATO SALAD (12 IRRESISTIBLE SIDES)
From insanelygoodrecipes.com
4.1/5 (13)Estimated Reading Time 5 minsCategory Side DishesPublished 2020-09-15
- Hamburgers. Hamburgers are one of the first things that come to mind when you think about backyard parties. After all, who can say no to a juicy and meaty beef patty sandwiched in between toasted buns?
- Chicken. It doesn’t matter if it’s fried, grilled, or barbecued, chicken pairs wonderfully with potato salad. There’s just something about chicken and potatoes that makes them taste great together.
- Steak. Steak is not the most affordable of meats, so you’ll need to pair it with something hearty and delicious. Potato salad fits the bill perfectly.
- Bratwurst. Bratwursts are always a hit at backyard parties, and for good reason. They’re just plain delicious, especially when dipped in a variety of condiments.
- Barbecue Ribs. Out of all the cookout entrees, ribs are my favorite. Just the thought of sweet and savory succulent ribs is making me drool. But you know what makes my mouth water even more?
- Baked Ham. Ham has a distinct sweet and smoky goodness that’s reminiscent of fancy cold cuts. There’s nothing wrong with munching ham on its own, but it’s not really filling, is it?
- Grilled Fish. While pork, beef, and chicken usually rule backyard parties, let’s not forget about seafood. Grilled fish also deserves the spotlight! Whether it’s tilapia, salmon, halibut, or trout, fish makes a great party entrée.
- Grilled Shrimp. Another seafood that tastes wonderful with potato salad is grilled shrimp. The plump and juicy shrimp has such a clean flavor, so it works really well with the creamy side.
- Baked Beans. Aside from entrees, there are plenty of side dishes that also pair well with potato salad. You want flavors that will complement, not clash.
- Corn on the Cob. Corn on the cob is a must in every cookout! It’s refreshing, delicious, and so fun to eat! Its crunchiness also pairs well with tender potato salad.
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