PICNIC POTATO SALAD
Steps:
- Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
- Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
RAVE-REVIEW POTATO SALAD
I can't resist trying just about every potato salad (and meatloaf) recipe I come across! This one is GOOD, - I had never before tried a potato salad recipe that uses a marinade in addition to the traditional mayonnaise dressing. This recipe comes from Taste Of Home magazine, and was submitted by Dorthy Bateman. Thanks, Dorthy! I...
Provided by Martha Price
Categories Potato Salads
Time 35m
Number Of Ingredients 12
Steps:
- 1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
- 2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
- 3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
- 4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.
NEW POTATO SALAD
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 into quarters or halves, 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. (As the salad sits, you may need to add more dressing.) 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.
SWEET RED POTATO SALAD
Know how to jazz up potato salad? Use red potatoes and sweet potatoes! This is an excellent potato salad that pops with flavor. It has a light sweet flavor from the potatoes and tanginess from the vinegar. Onions add a little bit of savory to the dish, while cucumber gives some crunch to the potato salad. One bite and you'll be...
Provided by Teressa Drenth
Categories Potato Salads
Time 40m
Number Of Ingredients 11
Steps:
- 1. Bring water to a boil in a large pan.
- 2. Cut potatoes into 1-inch chunks.
- 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
- 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
- 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
- 6. Finely chop the celery ribs and red onion.
- 7. Combine celery and onion with mayonnaise, milk, and parsley.
- 8. Gently add to the cooled potato combination.
- 9. Chill at least 1 hr. Serve.
HORSERADISH DILL POTATO SALAD
Categories Salad Microwave Potato Side Quick & Easy Horseradish Summer Dill Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, the yogurt, the mustard, the vinegar, the horseradish, the dill and salt and pepper to taste, add the carrot, the onion, and the potatoes, and toss the salad until it is combined well.
RED, WHITE, AND BLUE POTATO SALAD
Provided by Rick Browne
Categories Cheese Mustard Pepper Potato Vegetable Appetizer Side Fourth of July Vegetarian High Fiber Summer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 cups
Number Of Ingredients 14
Steps:
- Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
- Do ahead: Can be made 1 day ahead. Keep chilled.
- Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
- Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
- Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
POTATO SALAD WITH ROASTED RED PEPPERS
Categories Salad Potato Side Steam Fourth of July Picnic Quick & Easy Mayonnaise Bell Pepper Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.
- Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
SMASHED RED-SKINNED POTATO SALAD
Make and share this Smashed Red-Skinned Potato Salad recipe from Food.com.
Provided by LindaFF
Categories Low Protein
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 -20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
- In a large mixing bowl, stir together the mayonnaise, mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
- Cover the bowl with plastic wrap. Refrigerate until serving time.
Nutrition Facts : Calories 179.5, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 193.7, Carbohydrate 26.4, Fiber 2.9, Sugar 2.8, Protein 2.8
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