SAVORY SPANISH POTATO SALAD
Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
- Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
- Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g
SUPER-ZESTY POTATO SALAD
Provided by Anne Burrell
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
- Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
- Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
- Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
SAVORY POTATO SALAD
The secret ingredient in this summer-ready side, lemon zest, adds a bright zip of flavor to the creamy Dijon-mayonnaise dressing.
Provided by kittycatmom
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.
- Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.
- Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.
DILLY POTATO & EGG SALAD
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
SAVORY POTATO SALAD
This is delicious, and unlike many salads, has no sweetness at all. You can replace the bacon with finely cubed ham, or bologna to make it taste like authentic German potato salad.
Provided by MJaz9053
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling, salted water until tender.
- Peel and cube potatoes.
- Toss in large bowl with celery, onion, and bacon bits.
- In a small bowl, blend mayo, relish, celery seed, vinegar, mustard, and spices.
- Fold dressing in to potatoes.
- Cover and chill thoroughly.
SAVORY POTATO SALAD
Make and share this Savory Potato Salad recipe from Food.com.
Provided by carolgreen
Categories Potato
Time 40m
Yield 10 1/2 c. servings, 10 serving(s)
Number Of Ingredients 12
Steps:
- Wash potatoes, cut in half, and place them in cold water in a saucepan.
- Cook covered over medium heat for 25 to 30 minutes or until tender.
- Drain and dice potatoes when cool.
- Add vegetables and egg to potatoes and toss.
- Blend together mayonnaise, mustard, salt, pepper, and dill weed.
- Pour dressing over potato mixture and stir gently to coat evenly.
- Chill for at least 1 hour before serving.
- Add fresh vegetables and herbs to give a tasty flavor to this potato salad.
Nutrition Facts : Calories 140.5, Fat 3.6, SaturatedFat 0.7, Cholesterol 24.3, Sodium 215.4, Carbohydrate 24.2, Fiber 3.2, Sugar 1.9, Protein 3.5
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