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!
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.
SUPER-SIMPLE PICNIC POTATO SALAD
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5h45m
Yield 16
Number Of Ingredients 11
Steps:
- In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
- Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
- Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 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
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.
QUICK POTATO SALAD
You can whip up this potato salad in just 25 minutes. It requires no leftovers.
Provided by Abbi Saesong
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
- Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g
SUPER POTATO SALAD
I'm not sure where I found the recipe, but this is great alternative to traditional mustard salads. Refreshingly different.
Provided by Denver cooks
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place russet potatoes in large pot.
- Add water to cover.
- Boil until potatoes are tender but not mushy, about 35 minutes.
- Cool potatoes completely.
- Peel potatoes and dice.
- Place in large bowl.
- Add next 7 ingredients.
- Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl.
- Pour over potato mixture and toss well. Season with salt and pepper.
- Garnish with parsley.
Nutrition Facts : Calories 581.6, Fat 31, SaturatedFat 8.6, Cholesterol 239.2, Sodium 533.9, Carbohydrate 60, Fiber 8, Sugar 7.4, Protein 18.4
SUPER DELUXE GARDEN POTATO SALAD
This is truly my own creation. I despised traditional potato salads lacking in color and flavor. My aunt inspired me with hers and then I took it to another level! If you love plenty of vegetables, dijon mustard, bacon and hard-boiled eggs then please give this one a try!
Provided by Harley Seashell Pri
Categories Low Protein
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Chunk the potatoes, leaving the skins on.
- Boil in salted water until fork-tender about 15 minutes.
- Drain well.
- In a large bowl combine the potatoes with the rest of the ingredients, more or less to your liking.
- There are no strict rules here.
- Just really good potato salad.
- Oh, and BTW, this stuff tastes even better the next day!
- I wonder why--.
SUPER SWEET POTATO SALAD
Make and share this Super Sweet Potato Salad recipe from Food.com.
Provided by Piglet Pig
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Start Boiling Eggs.
- Mix Miracle Whip and Mustard and Sugar in Bowl.
- Add Hard-Boiled Eggs to Mayo Mix Put Mayo-Egg Mix in fridge.
- Slice potatoes in small pieces.
- Boil Potatoes.
- When potatoes are boiled, add to Mayo-Egg mix.
- Keep in fridge until serving.
Nutrition Facts : Calories 317.3, Fat 8.3, SaturatedFat 2.1, Cholesterol 264.4, Sodium 794.3, Carbohydrate 50.2, Fiber 4.5, Sugar 28.1, Protein 12.6
MOM'S SUPER STUPENDOUS POTATO SALAD
In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.
Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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