ZESTY POTATO SALAD
A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. -Aney Chatterton, Soda Springs, Idaho
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 357 calories, Fat 23g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
PERFECT POTLUCK POTATO SALAD
The perfect potato salad truly does exist, and it's incredibly easy to make!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
- Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
- Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.
Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ZESTY MEDITERRANEAN POTATO SALAD
I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.
Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
ZESTY POTATO SALAD
Discover our Zesty Potato Salad. Tangy MIRACLE WHIP, sweet honey mustard and crunchy green onion gives this Zesty Potato Salad unusual depth of flavors.
Provided by My Food and Family
Categories Sauces & Condiments
Time 3h25m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
- Mix remaining ingredients in large bowl. Add potatoes; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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.
SPICY CAJUN POTATO SALAD
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
ZESTY RED SKIN POTATO SALAD
This dish is always a hit at family gatherings. The addition of horseradish gives the salad a delightful zip.
Provided by curly top
Categories Potato
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender.
- Drain and let potatoes cool to room temperature.
- In large bowl combine all other ingredients.
- Mix well and stir in potatoes.
- Cover and chill.
Nutrition Facts : Calories 243.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 111, Sodium 368.1, Carbohydrate 24.1, Fiber 2.3, Sugar 4.5, Protein 6.5
ZESTY POTATO SALAD
Not your regular mayonnaise dressing, this has a bit of a kick to it! Excellent with steak, and a NICE change from the usual "baked potato" offerings!
Provided by Debber
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
- While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
- In a medium serving bowl, quickly cut potatoes into cubes.
- Slice onions over potatoes.
- Shake on some salt and pepper.
- Gently stir it all up.
- Pour dressing ingredients over the top; stir again gently.
- Allow to sit at room temp for about an hour to meld the flavors.
- LEFTOVERS: Chill. At serving time bring to room temp again.
Nutrition Facts : Calories 164.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 152.5, Carbohydrate 26, Fiber 3.1, Sugar 2.5, Protein 3.5
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
THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
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