RED POTATO SALAD
This Red Potato Salad recipe (red skin potato salad recipe) is made with baby red potatoes, onion, celery and lots of fresh herbs all tossed in a light and delicious lemon vinaigrette. It's a perfect healthy potato salad recipe to make for potlucks and backyard barbecues
Provided by The Harvest kitchen
Categories Salads
Time 20m
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot or Dutch oven. Fill with water about 1-2 inches above the potatoes.
- Bring to a boil then reduce heat to low and simmer for about 8-10 minutes or until potatoes can easily be pierced with a fork. Drain water from pot and run cold water over potatoes to stop the cooking process. Drain again.
- Transfer slightly cooled potatoes to a large mixing bowl.
- Add the celery, onions and fresh herbs to the potatoes and toss.
- Drizzle dressing over the salad and toss again.
- Season with salt and freshly ground black pepper.
- Add the ingredients to a small mason jar. Seal lid and shake vigorously to blend well.
Nutrition Facts : Calories 194 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 141 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LOADED RED POTATO SALAD
This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
- Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.
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.
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour 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
BACKYARD RED POTATO SALAD
I love this recipe because it's not your typical potato salad. There's no mayo, so it's perfect for outdoor picnics, plus it looks just as good as it tastes. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Drain; cool slightly. Cut each in half., In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables, cut side down, on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. Chop onion. Place onion and potatoes in bowl., In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with tarragon. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 215 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SLICED POTATO SALAD
I got this from the Penzey's spice catalog. My family just loved it. Note: It calls for English Prime Rib Rub, which is a spice blend Penzeys makes. I mixed together equal parts ground celery seed, garlic powder, onion powder and sugar. Then measured out the 1-1/2 teaspoons of this mixture to replace the prime rib rub. It tasted great! If you do have this mix from Penzeys, omit the salt and pepper as the mix already contains it.
Provided by JillAZ
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- I 4 quart saucepan bring water to a boil. Add about 1 teaspoon salt.
- Wash and scrub potatoes. Slice into 1/4 inch thick slices.
- Place in boiling water and boil for about 6-8 minutes or until fork tender.
- Drain, reserving 1/4 cup of the cooking liquid.
- Place in a large bowl. Coat with reserved cooking liquid and let stand 10 minutes.
- Meanwhile, mix together mayonnaise, vinegar,onion, dill weed and prime rib rub. Add salt and pepper to taste.
- Pour this over the potato slices and toss gently to coat.
- Serve while warm or refrigerate for at least 2 hours to serve chilled.
More about "sliced red potato salad food"
SLICED RED POTATO SALAD | MRFOOD.COM
From mrfood.com
RED POTATO SALAD (EASY RED BLISS RECIPE) - FIFTEEN SPATULAS
From fifteenspatulas.com
12 WARM POTATO SALAD RECIPES FOR YOUR NEXT POTLUCK
From allrecipes.com
RED POTATO SALAD | A CLASSIC POTATO SALAD RECIPE
From greatgrubdelicioustreats.com
CREAMY & CRUNCHY RED POTATO SALAD RECIPE L BEYOND FROSTING
From beyondfrosting.com
BEST POTATO SALAD RECIPES FROM CELEBRITY CHEFS - INSIDER
From insider.com
25 RIDICULOUSLY-GOOD RED POTATO SALAD RECIPES | TASTE OF …
RED POTATO SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
RED POTATO SALAD WITH BACON AND CORN (NO MAYO!) - RECIPETIN EATS
From recipetineats.com
ROASTED SHEET PAN POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
CLASSIC POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
GERMAN POTATO SALAD RECIPE (NO MAYO!) - THE SPRUCE EATS
From thespruceeats.com
RED SKINNED POTATO SALAD - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
RECIPE: RED POTATO SALAD WITH SCALLIONS & RADISHES | KITCHN
From thekitchn.com
OUR 13 BEST POTATO SALAD RECIPES FOR BBQ SEASON | CHATELAINE
From chatelaine.com
25 BEST RED POTATO RECIPES (EASY SIDE DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
CREAMY RED POTATO SALAD – A COUPLE COOKS
From acouplecooks.com
EASY GREEK POTATO SALAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
RED POTATO SALAD | THE BLOND COOK
From theblondcook.com
CRISPY SMASHED SHEET PAN POTATO SALAD RECIPE | KITCHN
From thekitchn.com
BEST RED POTATO SALAD RECIPE - HOW TO MAKE RED POTATO SALAD
From goodhousekeeping.com
FRESH PEA SALAD WITH RED ONION AND PECORINO ROMANO
From washingtonpost.com
ITALIAN POTATO SALAD - TODAY
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love