EASY CREAMY DILL POTATO SALAD
Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.
Provided by Heidi
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
- Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
- Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.
RED POTATO SALAD
Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.
Categories comfort food side dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
- Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
RED POTATO SALAD
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
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
SAUCY RED POTATO SALAD
From P. Allen Smith. This is different in that it includes cream cheese. I used light mayo, sour cream and cream cheese for some calorie savings.
Provided by iris5555
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and slice the potatoes.
- Boil them with their jackets on for about 20 minutes until they are soft.
- Rinse them with cold water and set aside.
- In a large bowl mix chopped Vidalia onion with mayonnaise, sour cream and cream cheese.
- To this add the dill, Beau Monde seasoning and chopped fresh parsley.
- Fold all of the ingredients together and add the cooked potatoes.
- Chill the salad for at least a few hours before serving.
Nutrition Facts : Calories 553, Fat 34.5, SaturatedFat 15.3, Cholesterol 68.6, Sodium 425.5, Carbohydrate 54.4, Fiber 5.4, Sugar 5.6, Protein 9.3
RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)
Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.
Provided by Queen Emily
Categories Potato
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, red onion and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
- When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
- Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
- Refrigerate for a few hours until chilled or overnight. Serve chilled.
Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9
RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
RED POTATO SALAD
I love potato salads, and believe me I've tried a lot of different recipes, but this one is my favorite, its simple, concentrating on the most important ingredient....POTATO!!
Provided by Le Beast
Categories Potato
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in water until soft.
- While cooking, beat all remaining ingredients, except paprika; set aside.
- Drain potatoes.
- Place in a large bowl, and allow to cool slightly.
- Slowly pour the sauce over potatoes and egg.
- Carefully stir to coat.
- Sprinkle with paprika, cover and refrigerate for at least 4hrs, or overnight.
- YUM!
Nutrition Facts : Calories 465.1, Fat 22.8, SaturatedFat 3.7, Cholesterol 97.3, Sodium 1162.7, Carbohydrate 59, Fiber 5, Sugar 8.8, Protein 8.9
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CREAMY DILL RED POTATO SALAD RECIPE - LITTLE SUNNY KITCHEN
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Ratings 17Calories 210 per servingCategory Salad
- Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.
- To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
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