CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
ROCKIN ROBIN'S CLASSIC POTATO SALAD
Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on.
Provided by Phoebe
Categories Dairy-Free Potato Salad
Time 1h30m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
- Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 28.4 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 283.6 mg, Sugar 1.8 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
CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by motherof4boys
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients.
- Add the remianing ingredients.
- Cover and chill.
Nutrition Facts : Calories 269.9, Fat 15, SaturatedFat 2.5, Cholesterol 80.8, Sodium 900.7, Carbohydrate 30.2, Fiber 2.9, Sugar 5.5, Protein 4.8
ROCKIN ROBIN'S CLASSIC POTATO SALAD
Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on.
Provided by Phoebe
Categories Dairy-Free Potato Salad
Time 1h30m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
- Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 28.4 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 283.6 mg, Sugar 1.8 g
CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil peeled potatoes in salted water until done. Cool to room temperature.
- Place diced potatoes in large bowl.
- Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
- Add to potatoes.
- Add celery and onions and mix well.
- Stir in eggs.
- Sprinkle a little paprika on top.
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