Simple Potato Salad For Two Food

SIMPLE POTATO SALAD RECIPE

Steps:

• Add the cubed potatoes to a large pot and cover with cold water, add salt and simmer on medium heat. Cook the potatoes until fork tender then drain.
• Add the drained potatoes into a salad bowl or a large bowl. Leave to cool slightly
• To the cooled potatoes, add mayonnaise, salad cream, pepper, chopped chives, dill and mix to combine. Taste for seasoning and adjust to preference
• Serve the potato salad immediately or chill in the fridge until needed.You can make the salad ahead of time and it keeps in the fridge for up to 4 days. I would be surprised if you still have it for that long.

SIMPLE POTATO SALAD

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

CREAMY POTATO SALAD FOR TWO

Steps:

• Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.

POTATO SALAD WITH EGGS RECIPE

Steps:

• Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
• Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
• Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
• Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they're done, peel and chop them into bite size chunks.
• Wash, dry, and slice your scallions.
• Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.
• Mix together and top with some greens of the scallions and paprika.

CHUNKY POTATO SALAD

Steps:

• Scrub the potato clean, then peel (if desired) and dice into bite-sized cubes.
• Bring a medium sauce pan of water to a boil and add the potatoes.
• Boil the potatoes about 12 minutes. Drain and place in the refrigerator to cool.
• Add the egg to a sauce pan, cover with water, and bring to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.
• Heat a non-stick skillet on medium heat and cook the bacon until crisp.
• Drain the bacon on paper towel and let it cool, then crumble it.
• On a cutting board, dice the onion, celery, hardboiled egg, and pickles.
• In a bowl mix together the mayo, seasoned salt, and pepper.
• Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
• Stir in the bacon and serve or chill until ready to serve.

POTATO SALAD FOR TWO PEOPLE

Steps:

• Wash potatoes and cook in microwave until just done, about 5 minutes. Put in ice water to stop cooking and to cool. While potatoes are cooling, combine hard boiled egg, mayonnaise and yellow mustard and blend with a fork until egg is minced, set aside. When potatoes are cool, prepare them as you wish, I do not peal but cut them into 1/2 squares or so, you could also slice or mash them. Place potatoes, celery, onion, sweet relish, and mayonnaise mixture into a serving bowl. Stir to combine. Taste and add more of any of the ingredients to suit your own taste. Garnish with Tumeric, Paprika, and dried chives, I like lots of Chives.

5 INGREDIENT SUPER SIMPLE POTATO SALAD

Steps:

• Steam the potatoes until bitethrough.
• Drain. Cool rapidly by covering in cold water. When the water warms, replace it with cold water until the water stays cold.
• Meanwhile, fry the bacon until crispy.
• Add the bacon, mayonnaise, parsley and spring onion to the potatoes and mix until well combined.
• Refrigerate until serving.

EASY ITALIAN POTATO SALAD

Steps:

• In a medium-size pot filled with water, boil potatoes (with skins on) for about 10 to 15 minutes, or until a knife can slide through the potato. You don't want to overcook them.
• Drain in a colander and immediately run cold water over them for a few minutes to stop the cooking process. Set potatoes into a mixing bowl and place them into the refrigerator for about 15 minutes or more to allow them to cool completely.
• Meantime, make the vinaigrette. In a small mixing bowl, whisk olive oil, vinegar, lemon juice, and seasonings. Season with fresh cracked black pepper to taste.
• When potatoes are completely cool, peel and slice potatoes in half horizontally, then slice again each half vertically into 1/2-inch to 3/4 -inch thick slices or cubes, then transfer to a mixing bowl.
• Add onions, olives, celery, capers, and vinaigrette. Toss gently until well combined. Potatoes tend to absorb the olive oil very quickly, so you will need to drizzle additional olive oil as needed. Same with the vinegar. Then taste and adjust the seasonings as needed.
• Chill at least 30 minutes in the refrigerator before serving. Best served at room temperature or chilled. Just before you serve, toss the salad to combine the vinaigrette one last time. Then serve.
• yields 5 to 7 servings

TANGY POTATO SALAD FOR TWO

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Sprinkle with vinegar. , When potatoes are cool enough to handle, cube and place in a small bowl. Add the red pepper, peas, cucumber and onion; toss gently to combine. , In a small bowl, combine the mayonnaise, sour cream, horseradish, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate until serving.

POTATO SALAD FOR TWO

Steps:

• Boil potatoes until tender. Drain and cool.
• Roughly chop potatoes into chunks.
• Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
• Season with salt and pepper if desired.

SIMPLE POTATO SALAD FOR TWO

Steps:

• Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
• When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
• Sprinkle vinegar over potatoes.
• Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
• Add onions, seasonings and the mayonnaise and stir until well incorporated.
• Decorate top of salad with reserved eggs.
• Chill to blend all flavors, but also tastes good slightly warm right after you make it!

HOMEMADE POTATO SALAD FOR A CROWD

Steps:

• Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. Drain potatoes when done cooking.
• While potatoes are boiling, dice onions and celery.
• Peel and chop hard boiled eggs.
• Mix all ingredients together in a large bowl while the potatoes are still hot.
• Stir in mayonnaise. Add more or less mayonnaise to taste. Season with salt and pepper.
• Cool potato salad in the fridge until ready to serve.

EASY POTATO SALAD

Steps:

• Wash and scrub the red potatoes
• Cut the potatoes in fourths
• Boil the potatoes for 30 minutes
• Lightly mix all the ingredients in a large bowl.
• Refrigerate to chill, then serve and enjoy!

EASY POTATO SALAD

Steps:

• 1. IN A LARGE POT, CUT POTATOES INTO CUBES AND BOIL UNTIL TENDER. THEN DRAIN POTATOES AND PLACE IN A LARGE BOWL, ALONG WITH CHOPPED EGGS, CHOPPED CELERY AND CHOPPED ONION.
• 2. COMBINE THE POTATOES, EGGS, CELERY, ONION ALONG WITH MAYONNAISE, RELISH, MUSTARD, SALT AND PEPPER TO TASTE.
• 3. GENTLY TOSS INGREDIENTS WITH RUBBER SPATULA UNTIL WELL MIXED. THE REFRIGERATE.

TWO-POTATO SALAD

Steps:

• Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
• Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
• Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

POTATO SALAD

Steps:

• Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.

EASY POTATO SALAD

Steps:

• 1. Boil potatoes with salt and powdered garlic in the water until well done. drain until dry. It will be fine in the strainer until needed.
• 2. Peel eggs and dice 4 of them up and only quarter the last 2 for the garnish. Can be done beforehand.
• 3. In a small bowl, mix mayo, mustard, sour cream, vinegar, salt and pepper and onion. refrigerate, until needed. You can add the eggs if you desire.
• 4. In a large bowl mix, potatoes, eggs and dressing together until well mixed. Put in to a nice serving bowl and garnish with quartered eggs and sprinkle with cayanne pepper. Chill and enjoy!!