Red Potato Salad Food

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LOADED RED POTATO SALAD



Loaded Red Potato Salad image

This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds red potatoes, cut into 3/4-inch cubes
1 pound bacon, chopped
1 cup sour cream
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes
3 scallions, thinly sliced, white and green parts separated
Kosher salt and freshly ground black pepper

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
  • Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
  • Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.

RED POTATO SALAD



Red Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h27m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds small red bliss potatoes, scrubbed but not peeled
1 tablespoon kosher salt
4 cups cold water
1 cup dry white wine
4 parsley stems
6 black peppercorns
2 sprigs fresh thyme
Dressing
3 tablespoons white wine vinegar
1/4 to 1/3 cup chopped flat-leaf parsley or a mixture of fresh herbs
1/3 cup minced shallots or red onion
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.
  • While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.
  • Copyright 2003 Television Food Network, G.P. All rights reserved.

NEW POTATO SALAD



New Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 4h

Number Of Ingredients 10

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

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.

FOREVERMAMA'S MEDITERRANEAN RED POTATO SALAD



ForeverMama's Mediterranean Red Potato Salad image

This is my "go to" potato salad that I've been making for quite some time. It's the one my husband always requests because it's so tasty and because it contains no mayonnaise. For those who do and don't enjoy mayonnaise, this potato salad is sure to please with it's definite Mediterranean flavors. This recipe originally came from a high-end grocer, J. Bildner and Sons in back bay Boston. I've tweaked a bit from the original recipe.

Provided by ForeverMama

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs red potatoes, medium
1/2 medium red onion, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons Dijon mustard
1 tablespoon coarse grain mustard, with seeds (such as Pommery)
1/4 cup extra virgin olive oil (preferably a good quality brand)
2 -3 tablespoons red wine vinegar, to taste
1/2 cup chopped fresh Italian parsley
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside.
  • In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend.
  • Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
  • TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply.

Nutrition Facts : Calories 173.8, Fat 9.4, SaturatedFat 1.3, Sodium 81.6, Carbohydrate 20.6, Fiber 2.8, Sugar 2.6, Protein 2.8

RED SKIN POTATO SALAD



Red Skin Potato Salad image

This is from "Donna" at the All Recipes web site. This is my FAVORITE potato salad. If you do not care for the tangy mustard flavor of regular potato salad, give this one a try. It is creamy, with the taste of bacon, celery, and some onion. It does have eggs, so it's not a "leave it out all day at a picnic" salad.

Provided by French Lavender

Categories     < 15 Mins

Time 2m

Yield 12 serving(s)

Number Of Ingredients 8

2 lbs red potatoes, scrubbed
6 eggs, boiled & chopped
1 lb bacon, fried & crumbled
1 onion, chopped (or use green onions)
1 stalk celery, chopped
1 1/2 cups mayonnaise (not miracle whip)
1/2 cup sour cream
salt & pepper

Steps:

  • Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
  • Drain & set in fridge to cool.
  • Once cool, chop with the skin on.
  • Combine potatoes, eggs, bacon, onion & celery.
  • Mix together mayo, sour cream and salt & pepper.
  • Add to other combined ingredients.
  • Chill 1 hour before serving.

Nutrition Facts : Calories 399.1, Fat 31.2, SaturatedFat 9, Cholesterol 131.3, Sodium 583.5, Carbohydrate 20.7, Fiber 1.5, Sugar 3.7, Protein 9.5

NEW RED POTATO SALAD



New Red Potato Salad image

We can't wait for those lucious little new red potatoes to be ready in our garden so we can fix this great potato salad!!

Provided by MizzNezz

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

18 small new red potatoes
1 cup minced onion
2 cups mayonnaise (or salad dressing)
1/2 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon celery seed

Steps:

  • Bring a large pot of water to a boil.
  • Drop in the new potatoes and reduce to low.
  • Cover and cook for 20 min, or until potatoes are done.
  • Dice potatoes into a lg bowl (I don't peel them).
  • Add onion.
  • Mix all remaining ingredients in sm bowl.
  • Pour over the potatoes and mix well.
  • Best if refrigerated for 1-2 hours.

RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

RED POTATO SALAD



Red Potato Salad image

From Lee Bailey's The Way I Cook. This recipe has made the rounds and is very popular. Very easy to make. It's one of those recipes that is greater than the sum of it's ingredients.

Provided by DJM

Categories     Potato

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs small red potatoes
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup sour cream or 1/2 cup creme fraiche
1/2 cup mayonnaise
1/4 cup fresh basil, cut into thin strips
1/4 cup minced fresh italian flat leaf parsley
1 clove garlic, finely minced
2 tablespoons vinegar (I use white wine vinegar)
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

  • Cover potatoes with lightly salted water and add lemon juice.
  • Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
  • Drain and cool.
  • Meanwhile, whisk together the rest of the ingredients.
  • Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
  • Chill until serving time.

Nutrition Facts : Calories 263.8, Fat 10.6, SaturatedFat 3.2, Cholesterol 15.1, Sodium 1538.1, Carbohydrate 39.1, Fiber 4.3, Sugar 3.6, Protein 4.6

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