Sweet Potato Salad With Hard Boiled Eggs Food

ALL-AMERICAN POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
• Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

SWEET POTATO SALAD WITH HARD-BOILED EGGS

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours.

CLASSIC POTATO SALAD

Steps:

• Boil potatoes in salted water 15 to 20 minutes or until done. Cool to room temperature and peel.
• Dice potatoes and put into a bowl.
• In another bowl mix together mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper until well blended. Add the diced potatoes, celery and onions to the mixture and stir until everything is coated.
• Stir in the eggs.
• Sprinkle with paprika, optional.
• 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.

SOUTHERN POTATO SALAD RECIPE

Steps:

• Place eggs in a pan covered with cold water. When the water starts to boil, reduce to low and simmer uncovered for 1 minute .
• Remove from heat and COVER and let stand for 20 minutes. Or you can bake your eggs in the oven for the perfect hard boiled egg!
• Peel and dice the potatoes into about 1 inch pieces.
• Cover them with water and bring them to a boil for about 15 minutes UNCOVERED or until tender. Drain in a colander.
• Let the potatoes cool before mixing so they won't crumble. I actually put mine in a bowl in the refrigerator for about an hour.
• In a separate bowl, mix the other ingredients together.
• Then add the potatoes and mix gently.
• ENJOY!!!

HOMEMADE CREAMY POTATO SALAD RECIPE

Steps:

• Bake the potatoes in a 400 degree oven for 40 minutes, or until completely cooked through. Cool completely and peel.
• Hard boil the eggs in an Instant Pot (or use the leftover eggs from Easter, which saves you a step!). Peel and chop.
• Combine all of the ingredients.
• Enjoy immediately at room temperature or refrigerated.

SWEET POTATO SALAD

Steps:

• Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice. , In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney.

JULIA'S AMERICAN-STYLE POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

POTATO SALAD

Steps:

• Place cubed potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch of water. This was about 10 cups for me.
• Bring the water and potatoes to a boil over high heat, stirring occasionally.
• Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 5-15 minutes** or until the potatoes can be easily pierced with a fork. Again, stir occasionally.
• Carefully drain, then cool for 10 minutes.
• Meanwhile, place your sauce ingredients into a large bowl: mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper.
• Whisk to combine.
• Use a rubber spatula to gently stir in cooled potatoes, hard boiled eggs, celery, and red onion.
• Taste and re-season, if desired.
• Cover and chill in the fridge until you're ready to serve.
• Taste and re-season, again, if necessary, before serving and enjoying!

HEALTHY POTATO SALAD WITH HARD BOILED EGG

Steps:

• Hard boil the eggs, according to the Perfect Hard Boiled Eggs, Steamed Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
• Preheat oven to 450°F.
• Wash the potatoes and cut them into bite-sized chunks (do not peel). In a bowl, toss the potatoes with olive oil, kosher salt, and lots of fresh ground pepper. Place the potatoes in the oven and roast until tender, about 25 to 30 minutes.
• Thinly slice the red onion and rinse the slices under cold water a few times to remove the bite. Slice the eggs into quarters
• Make the Simply Amazing Honey Mustard Vinaigrette.
• To serve, place the greens in a bowl. Top with warm potatoes, red onions, hard-boiled eggs, and dressing.

BACON BLUE POTATO SALAD WITH SOFT BOILED EGGS

Steps:

• Place the potatoes in a pot and fill it with cold water. Bring it to a boil and cook for about 15 minutes - just until the potatoes are fork tender. This will differ based on the side of your potatoes, but you don't want them mushy or falling apart. You want them slightly firm so they hold up in the salad. Slice the potatoes in half or in quarters - depending on their size and how you'd like them. Place them in a large bowl to cool.
• Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it's barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
• Add the tomatoes and scallions to the potatoes. Toss the potatoes, tomatoes and scallions with a few tablespoons of the vinaigrette - enough to thoroughly coat the potatoes. Add the crumbled bacon in along with the blue cheese. You can add a little more vinaigrette here if desired. Top with the soft boiled eggs - whole or cut in half, however you wish to serve. Drizzle a bit more vinaigrette on top and add the chives (and any other herbs you'd like). Serve immediately.

SWEET POTATO BREAKFAST SALAD

Steps:

• Heat a large skillet over medium heat. Add bacon and cook until crispy. Transfer bacon to a paper towel to drain.
• Add onion to the pan with the leftover bacon fat, and cook, stirring often until the onions have started to brown, about 10 minutes. Watch carefully that they don't burn.
• Remove the onions and set aside. Add in the diced sweet potato, and cook, stirring often until they have browned in places and the sweet potato is cooked through, about 8-10 minutes.
• Meanwhile, make eggs as desired (soft boiled instructions here, Instant Pot hard boiled instructions here or you can make them sunny-side up!).
• Assemble the salad by dividing the lettuce into four bowls. Divide bacon, onions and sweet potatoes evenly, and then top with the cooked egg.
• Drizzle the dressing over the salad, and enjoy!

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.

SWEET POTATO KALE BREAKFAST SALAD

Steps:

• In a small cup or jar whisk together all of the vinaigrette ingredients except the garlic until well combined. Wait to add the garlic until after you've massaged your kale so that your hands don't end up smelling garlicky for the rest of the day.
• Add the chopped kale to a large salad bowl. Measure out 1 tablespoon of the vinaigrette and pour over the kale. Scrunch handfuls of kale to massage. Keep scrunching until the leaves darken and soften about 1 minute.
• Now add the minced garlic to the remaining vinaigrette.
• To cook the bacon: lay the bacon strips out flat on a large, cold pan. Turn the heat on low and let the bacon cook for a few minutes before flipping and cooking the other side until crispy. Remove from heat and chop into little bite sized pieces.
• Add the sweet potatoes in an even layer to the same pan you cooked the bacon in. Cook in the leftover bacon fat - add a little more oil if needed. Allow the potatoes to cook over a medium-low heat for 3-5 minutes. Sprinkle with salt and pepper. Flip and cook the other sides. Continue cooking and flipping adding more oil as needed until cooked tender - about 5-7 minutes.
• Remove the sweet potatoes from the pan. Wipe down the pan and add the pepitas to the pan and lightly toast for 1-2 minutes over a low heat, stirring.
• Add the bacon, sweet potato, eggs and toasted pepitas to kale and toss. Drizzle over the vinaigrette and toss again to coat. Taste and season the salad with more salt and pepper as needed and enjoy!

POTATO SALAD

Steps:

• COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
• FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
• DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
• ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.

POTATO SALAD WITH SWEET RELISH

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

SWEET POTATO SALAD WITH KALE, BEETS & SMOKEY TAHINI DRESSING

Steps:

• Preheat oven to 400F. Line a large baking sheet with parchment paper.
• Peel the sweet potato and beets. Chop both vegetables into approximately 1/2-inch cubes.
• Place cubed sweet potatoes and beets on the baking sheet. Toss in olive oil, salt + pepper. Spread in an even single layer (with some space between veggies) and roast in the oven for 30 mins.
• Meanwhile, prep kale: remove from hard stems, wash/dry in a salad spinner, then chop or tear into smaller pieces.
• Add all dressing ingredients to a small-medium sized bowl. Gradually add 1 Tbsp of water at a time until desired consistency is reached. For reference, I used 4 Tbsps of water here! Season to taste and set aside.
• Place pecans on a small baking sheet, then place in the oven for 6 minutes (you can do this in the last 6 mins of roasting the veggies!) They should be toasty, but not burnt (keep an eye on them).
• Remove everything from the oven. Add kale to a large mixing bowl and top with roasted sweet potatoes, beets, toasted pecans, and raisins. Pour tahini dressing overtop and toss until well-combined.
• Feel free to serve immediately, or allow the dressing to sit and soften the kale for about 10 mins. Enjoy!

VEGETARIAN COBB SALAD WITH ROASTED SWEET POTATO

Steps:

• Pre-heat oven to 375 degrees fierenhet. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 35 minutes.
• Assemble the salad: Add all ingredients, including roasted sweet potato, to a large bowl and mix until combined. Dress individual servings of salad with desired amount of salad dressing.