HOT POTATO SALAD
Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
WARM POTATO SALAD
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
WARM DIJON POTATO SALAD
A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!
Provided by MommyKirsten
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
- Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g
WARM POTATO SALAD
This Warm Potato Salad is SO delicious. Made with roasted baby potatoes, and tossed with homemade bacon bits and a creamy dressing. Served warm and just so tasty.
Provided by Jo-Anna Rooney
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Toss the potatoes in the olive oil and place them on a baking sheet. Bake for about 25 minutes, or until the potatoes are tender and golden in colour.
- In the mean time, in a frying pan cook the chopped onion in 2 tsp butter (you can even use a little bacon grease instead), until soft and golden. Set aside.
- Combine the ingredients for the dressing: mayonnaise, sour cream, mustard, Tabasco, salt and pepper.
- When the potatoes are done cooking and still warm, add them to a large bowl, then stir in the onions, pickles, green onions, bacon and dressing.
- Serve warm or at room temperature.
PRIMAVERA POTATO SALAD
Make and share this Primavera Potato Salad recipe from Food.com.
Provided by SaffronMeSilly
Categories Low Protein
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook five minutes, or until potatoes are tender when pierced with fork. Drain; cool under cold running water.
- Whisk all ingredients from olive down in a small bowl until well-blended.
- When potatoes are cool enough to handle, quarter large ones and half small ones. Place in large bowl, along with beans, carrots, spinach, radishes, and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
WARM POTATO SALAD
Steps:
- Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.
- Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.
WARM POTATO SALAD
Make and share this Warm Potato Salad recipe from Food.com.
Provided by MarieRynr
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the new potatoes.
- Add to a pan of boiling salted water and cook until tender, about 15 minutes.
- Drain and turn the potatoes on to a clean tea cloth to dry.
- Slice the potatoes thickly and turn into a serving bowl.
- Combine the vinegar, mustard, honey, olive oil and seasoning.
- Mix well, pour over the hot potatoes and turn them gently to coat all over.
- Trim the green onions.
- Chop all the white and some of the green stems.
- Add them to the potato salad along with the chopped parsley.
- Mix again.
- Serve while still warm or at room temperature.
WARM POTATO SALAD PRIMAVERA
This is another recipe from vegetarian times magazine. this is a great summer time meal. and good for pot luck and picnics.
Provided by Joan Hunt
Categories Salads
Number Of Ingredients 17
Steps:
- 1. To make Pesto:
- 2. Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
- 3. To make Potato Salad:
- 4. Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
- 5. Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
- 6. Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.
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- Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
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