HAM 'N' CHEESE POTATO SALAD
This is one potato salad that's hearty enough to be a main dish. My family especially likes to take it along when we go on picnics. -Tamara Sellman, Barrington, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16-20 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 204 calories, Fat 15g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 408mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
SWISS CHEESE POTATOES
You'll find a dish like this in German-Swiss restaurants, but it's super simple to pull together at home. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.
Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY POTATO SALAD
I love the baked-potato salad from the deli at the grocery store, but at $5 a pound it is a little crazy!! This sounds very similar; I would love to be able to make it myself...
Provided by AZPARZYCH
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes into a pot, and fill with enough water to cover.
- Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
- Drain, and set aside to cool
- In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
- Gently stir in the cooled potatoes.
- Top with remaining cheese and onions, and sprinkle bacon bits over the top.
SWISS POTATO SALAD
I am American/Swiss and I really like both American potato salad and German. So I just made a twist of both in my country. Hope you enjoy it as well as my family does.
Provided by mantango
Categories Potato
Time 25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- boil potatoes with salt until tender reserving 1/4 cup of water.
- fry bacon until crispy then set aside reserving fat in pan.
- add onion until tender and then add vinegar and potato water and allow to reduce a bit.
- once reduced to desired consistency add to potatoes along with remaining ingredients folding in bits at a time.
- served warm or cold.
CHEESY POTATO SALAD
This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!
Provided by KENNEDY5976
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 46.5 g, Cholesterol 48.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 12.2 g, Sodium 313.7 mg, Sugar 10.8 g
WARM POTATO SALAD WITH SWISS CHEESE AND GARLIC SAUSAGE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Make the vinaigrette: In a small bowl, whisk together Dijon mustard and white wine vinegar, then slowly whisk in olive oil in a thin stream. Blend the mixture until smooth.
- Boil potatoes in water with garlic sausage until the potatoes are slightly crunchy at the center. While the potatoes are cooking, boil chicken stock and white wine until it is reduced to a scant 1/2 cup. Remove potatoes from water, drain, and while they are still warm, cut them into 1/8-inch- thick slices. Arrange slices on a platter, season with salt and pepper, pour the reduction over the potatoes, then turn the potatoes over and repeat the process. Allow the potatoes to absorb the reduction for 5 minutes. Cut the garlic sausage into thin rounds, and then alternate slices of potato with slices of garlic sausage for presentation.
- For the garnish: Combine tarragon, chives, parsley and Swiss cheese bits. Sprinkle this on the potatoes and sausage first, then drizzle the vinaigrette on top.
- For an alternate presentation, the potatoes and sausage can also be placed in a bowl on top of greens, then topped with the garnish and the vinaigrette.
- Wine: A very young Beaujolais Village from Georges DuBoeuf
SWISS CHEESE & POTATO SALAD
Make and share this Swiss Cheese & Potato Salad recipe from Food.com.
Provided by OceanIvy
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cube the swiss cheese and cooked potatoes.
- In seperate bowl, combine salt, pepper, dressing, and onion.
- Combine well.
- Add mixed dressing to potato and swiss cheese.
- Refrigerate for about 1-2 hours before serving.
Nutrition Facts : Calories 319.6, Fat 15.9, SaturatedFat 10.1, Cholesterol 52.2, Sodium 407.7, Carbohydrate 26.7, Fiber 3, Sugar 1.9, Protein 18
RED POTATOES LAYERED WITH SWISS CHEESE
Make and share this Red Potatoes Layered With Swiss Cheese recipe from Food.com.
Provided by 2Bleu
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender.
- While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 minutes, or until softened. Season with salt and pepper and remove from the heat.
- Remove the potatoes from the heat, drain and, when cool enough to handle, slice the potatoes 1/4" thick.
- Preheat the oven to 425°F In a small bowl, combine the garlic and italian seasoning and toss together to mix evenly.
- Grease a 9x13 baking dish and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlic herb mixture over the top and drizzle with a little olive oil. Repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
- Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake 30 minutes, until the potatoes are tender.
- Remove the foil and scatter the cheese over top. cook for 10 minutes more.
Nutrition Facts : Calories 326.1, Fat 16.5, SaturatedFat 5.9, Cholesterol 24.2, Sodium 282, Carbohydrate 34.5, Fiber 3.5, Sugar 4.5, Protein 10.6
SWISS CHEESE SALAD
I entered this recipe that I created myself in a local cooking contest in 1980 - it took first prize! The salad complements any main dish and is also good for picnics or potlucks...just take the lettuce along in a plastic bag or container and toss with the cheese and vegetable mixture when you arrive.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight., Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly.
Nutrition Facts : Calories 237 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 496mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
SWISS CHEESE SALAD
I love salads that can be made ahead of time. This particular salad looks nicer when the lettuce is shredded (taco style). You might also want to "eyeball" how much dressing to add. I typically don't use it all at once, and have enough dressing left over to make one more salad at a later date. It is from Taste of Home magazine.
Provided by ladyfingers
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the onions, celery, green pepper and olives.
- In another bowl, whisk together the oil, vinegar, mustard, salt and pepper.
- Pour over vegetables and refrigerate several hours or overnight.
- Just before serving, place the lettuce in a large salad bowl; add the cheese and dressing with vegetables.
- Toss lightly.
Nutrition Facts : Calories 271.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 34.8, Sodium 128.4, Carbohydrate 6.1, Fiber 1.7, Sugar 2.1, Protein 11.4
SWISS CHEESE SALAD
This is from "The Swiss Cookbook". I had to make some changes to this because it was more like celery-cheese salad than what we normally think of as potato salad. If you want the original Swiss recipe, use 2 cups each of cheese, potatoes and celery. (See what I mean? The potatoes were just LOST.) Also, the sugar wasn't in there, but it needed a very little bit very badly.
Provided by Debbie R.
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
- Combine the cheese, potatoes and celery.
- Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
- Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.
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