GRANDMA JEAN'S POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
FAVORITE POTATO SALAD
Every home cook should have one go-to classic potato salad recipe on hand. It's the perfect dish to bring to summer picnics, serve at grillouts and take along to potluck suppers. And don't just limit this simple potato salad to warm-weather months-potato salad is great all year round.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h50m
Yield 10
Number Of Ingredients 9
Steps:
- Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
- Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
- Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 340, Carbohydrate 17 g, Cholesterol 105 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
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.
POTATO TOT EGGS BENNY
Steps:
- For the tots: Preheat your oven according to the frozen potato tots' package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
- For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
- Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
- For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.
- To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
- Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!
PENNY'S DELICIOUS NO PICKLE POTATO SALAD
This is the only potato salad I would eat as a child, because I didn't like pickles. The recipe is from my aunt. She uses garlic chive, which I have substituted by using the same amount of chive and a clove of garlic. I usually leave off the nasturtiums, but they add a nice *Zip* if you have them.
Provided by Ami in D-land
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop potatoes into bite-sized pieces.
- Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
- Rinse in cold water to chill.
- Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
- In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
- Garnish with egg slices.
- Chill salad (tastes best a day after you make it).
- Before serving, sprinkle with bacon bits and nasturtium blossoms.
Nutrition Facts : Calories 411.9, Fat 19.6, SaturatedFat 3.7, Cholesterol 147.3, Sodium 435, Carbohydrate 50.6, Fiber 5.2, Sugar 5.8, Protein 10.2
BENNO'S BACON POTATO SALAD
This potato salad is one of my tried and true favorites. Friends and family love it!
Provided by FrankenStein
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
- Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
- Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
- Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 23.6 g, Cholesterol 15.4 mg, Fat 24 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 889.3 mg, Sugar 3 g
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
BENNY'S POTATO SALAD
This is my potato salad I have created for many family gatherings. The olives and dill relish give it a twist from the typical bland salad. Everyone always brags on me about it. Enjoy!
Provided by POIRIERBENSON
Categories Dairy-Free Potato Salad
Time 2h25m
Yield 10
Number Of Ingredients 17
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
- In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 24 g, Cholesterol 78.2 mg, Fat 11.6 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 2 g, Sodium 501.3 mg, Sugar 3.3 g
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