MY GRANDMA'S BEST POTATO SALAD RECIPE
Steps:
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
POTATO SALAD
Potato salad so good it will make you take your shoes off!!!
Provided by Food Network
Categories side-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
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.
ROY'S POTATOE SALAD
Roy who is an old friend of mine brought this potatoe salad to work for a food day and it tasted just like the potatoe salad my Grandma used to make. I asked for the recipe and this is what he gave me.
Provided by Niteflyer
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- chop potatoes and put in large bowl.
- mix miracle whip, vinegar, sugar and mustard and add to potatoes.
- add chopped onion.
- add pickles and pickle juice.
- salt to taste.
- best if prepared a day in advance.
Nutrition Facts : Calories 337.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 12.5, Sodium 557.5, Carbohydrate 58.4, Fiber 6.4, Sugar 10.7, Protein 6
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
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.
ROAST NEW POTATO SALAD WITH CAPER & TARRAGON DRESSING
A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast
Provided by Cassie Best
Categories Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
- Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
Nutrition Facts : Calories 149 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ROSY BEET AND POTATO SALAD
If you like beets, you have to try this! My husband and I love it, very garlicky, very good. My notes on the recipe say it was created by Karen Mintzias, and whoever she is, she should be thanked!
Provided by Chef MB
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Note: You can cook all three of the main ingredients in separate pots, but I hate doing dishes, so here's how I do it.
- Remove the beet greens, clean and cut into 1 inch slices. Boil till wilted and tender, scoop out with a slotted spoon, drain and set aside.
- In the same boiling water, cook the two potatoes until tender. Scoop out and set aside to cool.
- Then boil the washed beets until tender. Rinse, let cool, then slip off the roots and skins.
- Peel potatoes and cut into bite size chunks. Add to a mixing bowl with the beet greens. Cut the beets into similarly sized chunks, add to the bowl.
- Mince or press the four SMALL cloves of garlic and mix whisk together with olive oil and lemon juice. NOTE: taste the dressing and adjust the olive oil/lemon juice ratio to your own taste. Also, feel free to cut back on the garlic if you aren't dating a vampire.
- Pour the dressing over the salad and toss together. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 139.4, Fat 4.6, SaturatedFat 0.7, Sodium 7.9, Carbohydrate 22.8, Fiber 2.8, Sugar 1.2, Protein 2.6
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
ROSY POTATO SALAD
rosy due to sweet smoked paprika....just my version of the all american favorite!i do not care for bland mayo only versions so i came up with this...i make this with full fat dressings but you could experiment with the lower fat varieties...
Provided by kimbearly
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- place chilled,chopped potatoes,celery,eggs,pickles in a large mixing bowl.
- mix mayo,and salad dressings,in medium mixing bowl.
- add paprika to dressing mix and blend.
- adjust seasonings to dressing---salt,pepper,paprika.
- pour over potatoes and veggies and mix well.
- if salad looks too dry add the dressing of your choice!
- chill.
- enjoy!
Nutrition Facts : Calories 525.6, Fat 20.4, SaturatedFat 3.5, Cholesterol 105, Sodium 539.3, Carbohydrate 77.3, Fiber 8.8, Sugar 7.9, Protein 10.9
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