CHUNKY POTATO SALAD
My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.
Provided by dpkeith
Categories Potato
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
- - Cook eggs in a pot of salted water until done - about 20 minutes.
- - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
- - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
- - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
- - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
- - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.
JAPANESE POTATO SALAD
A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!
Provided by Namiko Chen
Categories Salad
Time 1h20m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 198 kcal, Carbohydrate 19 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 42 mg, Sodium 206 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
JAPANESE POTATO SALAD
Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it's as ubiquitous there as it is in the States, but the Japanese version is quite different from what we're accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There's also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes--creamy, not chunky. Serve it as you would any potato salad. It's a staple in bento boxes, too.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
- Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
- Meanwhile, bring a small pot of water to a boil and season generously with salt.
- Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
- Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
- When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.
RESTAURANT STYLE CHUNKY POTATO SALAD
Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
Provided by CHEF GRPA
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- 2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
- My Note: I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!
- For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots.
Nutrition Facts : Calories 215.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 251.3, Carbohydrate 30.1, Fiber 2.6, Sugar 5.7, Protein 2.7
CHUNKY POTATO SALAD
This is the best potato salad I had in a long time. There were new baby potatoes at the supermarket called new potato gems. Little purple, red and white potatoes. I was curious to make potato salad with them and I was very pleased with the outcome. I love this!
Provided by Chef Luny
Categories Potato
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Clean, chop in half & boil the potatoes. Boil with eggs. Take out eggs 7 minutes after and peel then cool.
- Dice up the apple, carrot, red/yellow/orange peppers and green onions. Once potatoes are done, place in a bowl of ice cold water to cool off.
- Whisk up the mayo, italian dressing and parmesan cheese. Mix all together and chill for 3 hours.
RESTAURANT-STYLE POTATO SALAD
This is a traditional and easy to make potato salad.
Provided by Jill D
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
Nutrition Facts : Calories 298 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 199.6 mg, Sugar 4.1 g
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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- Fill a small or medium pot with water and add the potatoes. Bring to a boil and cook for 5-6 minutes, until potatoes are tender but not mushy. Drain well and transfer them to a medium or large mixing bowl.
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