Basic Potato Salad With Variations Recipes

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

SIMPLE POTATO SALAD

Simple Potato Salad image

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

Ingredients

3 red potatoes
2 eggs
1 ½ cups creamy salad dressing

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

BASIC POTATO SALAD

Basic Potato Salad image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h40m

Number Of Ingredients 6

Ingredients

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g

BASIC POTATO SALAD

Basic Potato Salad image

Make and share this Basic Potato Salad recipe from Food.com.

Provided by Elizabeth Fullerton

Categories Healthy

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

6 large baking potatoes
4 eggs, hardboiled
1 cup salad dressing (miracle whip)
1/2 small onion, grated
1 (12 ounce) jar cubed sweet gherkins
salt and pepper

Steps:

Boil the potatoes until tender but not too soft.
Allow potatoes to cool until you can stand to touch them, then peel and cube.
Chop eggs and add to potatoes.
Add everything else and mix well.
Serve warm or cool.

Nutrition Facts : Calories 189.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 99.1, Sodium 540.8, Carbohydrate 33.3, Fiber 2, Sugar 8.4, Protein 5.4

BASIC POTATO SALAD WITH VARIATIONS

Basic Potato Salad With Variations image

Make and share this Basic Potato Salad With Variations recipe from Food.com.

Provided by JN_412

Categories < 4 Hours

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs potatoes
1 small onion, finely chopped
1/4 cup Italian salad dressing
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise or 1/2 cup salad dressing
1 stalk celery, chopped
2 hard-boiled eggs, coarsely chopped
1/2 cup radish, thinly sliced
1 small cucumber, cut into cubes
1 small green pepper, chopped
1/2 teaspoon celery salt
4 hard-boiled eggs, in addition to the amount in Basic Recipe
3 tablespoons prepared mustard
8 ounces pickled herring, drained and chopped
1 teaspoon dried dill weed
1/4 cup mayonnaise, in addition to the amount in Basic Recipe
1/2 cup olives, sliced pimento-stuffed or 1/2 cup pitted ripe olives
1/3 cup parmesan cheese, grated
1 tablespoon dried oregano leaves

Steps:

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.
Cut potatoes into cubes; stir in onion, Italian dressing, salt and pepper. Cover and refrigerate at least 2 hours.
Just before serving toss with mayonnaise until potatoes are well coated. Stir in celery, eggs, and if making a variation all the rest of the ingredients.

Nutrition Facts : Calories 575.6, Fat 27.4, SaturatedFat 6.3, Cholesterol 294.5, Sodium 1727.4, Carbohydrate 56.6, Fiber 7.9, Sugar 11.3, Protein 27.2

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