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.
POTATO SALAD
I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. -Dorothy Bayes, Sardis, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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
POTATO SALAD WORTHY OF THE COOKOUT RECIPE BY TASTY
Here's what you need: yukon gold potato, hard-boiled eggs, celery, sweet onion, sweet relish, dill relish, mayonnaise, miracle whip, hot sauce, dijon mustard, inglehoffer stone ground mustard, Chicken/Vegetable Bouillon, garlic powder, celery seed, salt, pepper, paprika, fresh chive
Provided by Nichi Hoskins
Categories Dinner
Time 45m
Yield 15 servings
Number Of Ingredients 18
Steps:
- Rinse potatoes and place them in a pot. Fill the pot with cold water, making
- sure potatoes are covered and add the chicken or vegetable bouillon Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
- Dice potatoes and eggs into small cubes and add to a large mixing bowl
- Grate onion, and celery into even sized pieces and add it to the mixing bowl
- along with the relish. Gently mix everything together with a wooden spoon.
- In a small bowl, combine mayo, mustard, hot sauce, garlic powder, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
- Cover and refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, Sugar 9 grams
SIMPLE PARISIAN-STYLE POTATO SALAD
A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
- Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g
SIMPLE POTATO SALAD
This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!
Provided by Lisa T
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 3
Number Of Ingredients 3
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.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g
FAST AND EASY POTATO SALAD
Using the microwave provides a quicker version of potato salad than you'll get from boiling the potatoes. Fast, simple, easy, and delicious! Perfect for those days when you just want potato salad but can't be bothered to make it from scratch, yet don't want the garbage you get at the grocery store. Also great for people living in households where other members don't share the same potato salad enjoyment (my fiancee hates mayo). For gluten-free or lactose free version-check that the mayo used is suitable
Provided by kittyroara
Categories Lunch/Snacks
Time 11m
Yield 3-4 cups, 1-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
- Rinse the potatoes and place them in the microwave undried.
- Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
- Chop your green onions. Chop your pickle and eggs if desired.
- Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
- Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
- Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
- Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
- Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
- Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
- Mix potatoes with sauce mixture, and enjoy!
POTATO SALAD
Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.
Provided by MRANDAL
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 6h30m
Yield 20
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
- Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g
SUMMER POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
- Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
- Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
- Dice the red bell pepper, removing the ribs and seeds.
- Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
- In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
- Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
- Sprinkle the potato salad with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
SIMPLE, TASTY POTATO SALAD
This is the potato salad I grew up with. It is very basic with few ingredients. It goes with anything.
Provided by Sheynath
Categories Potato
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, with skins on, until just tender. Drain and let cool.
- When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
- Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
- Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
- Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
- At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.
Nutrition Facts : Calories 362.4, Fat 18.6, SaturatedFat 3.6, Cholesterol 222.2, Sodium 474.8, Carbohydrate 40.6, Fiber 3.5, Sugar 6.2, Protein 9.8
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.
DELICIOUS POTATO SALAD
Make and share this Delicious Potato Salad recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 45m
Yield 1 salad, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.
RUSTIC POTATO SALAD RECIPE BY TASTY
Here's what you need: red potato, salt, bacon, small yellow onion, white wine vinegar, dijon mustard, freshly ground black pepper, fresh chives
Provided by Katie Aubin
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm), and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
- In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
- Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
- In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, Sugar 1 gram
SUPER SIMPLE POTATO SALAD
This is a recipe I learned from my mother. It is tasty and simple with a real down home feel. There are few ingredients, but the flavors mesh perfectly without tasting too "busy". I hope you enjoy. Quick tip: Peel and quarter potatoes before boiling if you are in a hurry. It takes a little bit of the flavor away from the spuds, but saves tons of time in cooling and prep! You could also boil spuds the night before and leave them in the fridge overnight--that's what I do!
Provided by momo mom of 2
Categories Potato
Time 55m
Yield 10 cups, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
- Once potatoes are cooled, peel and coarsely chop.
- In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
- Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
- Add mustard to taste.
- Add Tabasco to taste.
- Chill 30 minutes to overnight.
- Enjoy.
HEARTY POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, fine sea salt, mayonnaise, lemon, dijon mustard, red onion, hard-boiled eggs, smoked paprika, freshly ground black pepper, dill pickle, chives
Provided by Diana Lopez
Categories Sides
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
- Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
- In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
- Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams
MOM'S EASY POTATO SALAD
This is my simplified version of my Mom's recipe. Using the canned diced potatoes takes the guess work out of cooking the potatoes.
Provided by Papa D 1946-2012
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, salt and pepper to taste, combine all and sprinkle paprika on top and refrigerate to chill.
Nutrition Facts : Calories 401.9, Fat 18.7, SaturatedFat 3.6, Cholesterol 196.7, Sodium 580.8, Carbohydrate 48.6, Fiber 5.3, Sugar 6, Protein 11.3
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