NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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.
MACARONI SALAD FOR 100
Make and share this Macaroni Salad for 100 recipe from Food.com.
Provided by Shirl J 831
Categories < 60 Mins
Time 50m
Yield 100 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients.
- Combine all dressing ingredients; pour over the ham mixture and toss.
- Refrigerate.
Nutrition Facts : Calories 365.3, Fat 20.3, SaturatedFat 6.4, Cholesterol 46.3, Sodium 401.1, Carbohydrate 30.2, Fiber 2, Sugar 4.6, Protein 15.6
MOTHER'S POTATO SALAD FOR 15 TO 25
Make and share this Mother's Potato Salad for 15 to 25 recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 1h5m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
- When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
- When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
- Fold in the whole or sliced olives, or use as a garnish. Chill.
- NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
- The Lazy Days of Summer cookbook.
Nutrition Facts : Calories 143.1, Fat 6.9, SaturatedFat 1.2, Cholesterol 49.8, Sodium 422, Carbohydrate 17.9, Fiber 2.2, Sugar 2.2, Protein 3.3
POTATO SALAD SERVES 100
This Potato Salad is great For Large Gatherings. Having a Big Family potluck or Church outing, or Company Picnic, Here's the Answer This Can also be cut in 1/2 as needed, or into 1/4. Reminder: Always Keep Your SALAD on ICE. Easy to Divide included in recipe. BEWARE; Its a Tastey Huge Batch.
Provided by FREDA GABLE
Categories Potato Salads
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Cook your Potatoes in Salted Water with Skins on. When Cooked, Cool in Cold Water, Remove Skins & dice when Done in a huge Pot or Bowl. TIP: (You can have your Eggs boiling @ same time as Potatoes. Cool and peel. Set aside to have ready to add with the remaining ingredients.)
- 2. Let Completely Cool Before adding the remaining Ingredients. Toss well, Place in Refer to Chill and Serve Cold. Garnish; with a few Reserved Pemintos on top or Sprinkle of Chopped Green Onions.
- 3. Can easily be divided as follows: for 100 use as directed For 50 cut recipe in 1/2 by dividing X 2 For 25 cut recipe in 1/4 by dividing X 4 NOTE/TIP: If you prefer Dill Pickles in your salad, Substitute the Dills for the Sweet in the Recipe, Including the Dill Juice, & or Dill relish.
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- 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. Bratwurst 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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- Barbecue Ribs. You can’t go wrong with ribs. Whether you’re looking for a simple main dish or an excellent side, these meaty morsels are perfect. They’re also quite versatile.
- Fried Green Beans with Parmesan. If you don’t like green beans, but your potato salad does, this dish is perfect for you. These crispy treats are healthier than fried potatoes and chips due to their high-fiber content.
- Hamburgers or Hot Dogs. If you prefer something simpler, why not serve your potato salad with the classic American barbecue food? Hamburgers and hot dogs are popular side dishes for people who want to limit cooking time, so they’re good if you have a lot of guests.
- Nachos. If you’re looking for a unique alternative, why not try nachos? These crunchy and cheesy chips are super delicious, and they offer a great change of flavor from potato salad.
- Grilled Chicken. Another great choice is grilled chicken. This dish is flavorful and filled with healthy proteins and fats — making it a filling side to your potato salad.
- Clam Chowder. Clam chowder is a delicious and creamy dish that goes well with potato salad. If you want to decide later on what to serve, or if you’re having trouble choosing between the two dishes, this is a good option for you.
- Grilled Corn. You can cook the corn right next to your potatoes, so this will save you some time. All you need to do is cut it off the cob and grill for about 15 minutes.
POTATO SALAD FOR A CROWD - LYDIA'S FLEXITARIAN KITCHEN
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5/5 (3)Servings 25Cuisine AmericanCategory Salad
- Prep the celery and onion first. This can be done ahead of time for a very large batch and stored in the fridge until needed.
- Fill your largest pot about halfway with water and bring to a boil. Plan to cook the potatoes in batches. If you scoop the potatoes out using a slotted spoon, you can re-use the water for a second batch.
- Add a couple tablespoons of salt to the water, then add the potatoes. They are finished when a fork easily penetrates the potato. It's better to slightly undercook than overcook. Start checking around 12 minutes of cook time.
- Remove the cooked potatoes to your largest mixing bowl and toss gently with a generous splash of apple cider vinegar.
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