CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
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.
RUSSET POTATO SALAD
A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
- Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
- In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
- Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
BRATTY POTATO SALAD
Grilled bratwurst adds a wonderful flavor to this potato and cucumber salad dressed with a tangy mustard vinegarette. I prefer the salad at room temperature but you can make it ahead and refrigerate.
Provided by Lorac
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Grill bratwurst over medium coals, cool to room temperature and slice 1/4 inch thick.
- Cook potatoes in salted water until tender, peel and slice 1/8 inch thick.
- Combine vinegar, oil, onion, chives, mustard, garlic, salt and pepper in a small bowl.
- Place potatoes, bratwurst and cucumbers in a bowl, add dressing, toss to mix and sprinkle with fresh dill.
Nutrition Facts : Calories 733.7, Fat 58.5, SaturatedFat 14.3, Cholesterol 78.6, Sodium 1197.4, Carbohydrate 35.3, Fiber 3.2, Sugar 3.2, Protein 17.9
PATTI'S POTATO SALAD
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
- Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
RUSTIC POTATO SALAD RECIPE BY TASTY
Here's what you need: red potato, salt, bacon, small yellow onion, white wine vinegar, dijon mustard, freshly ground black pepper, fresh chives
Provided by Katie Aubin
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm), and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
- In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
- Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
- In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, Sugar 1 gram
BREAD-AND-BUTTER POTATO SALAD
Steps:
- Whisk together 1/2 cup brine, mustard, and oil. Add more brine to taste, if desired, and season with salt and pepper. Dressing can be made up to 1 week ahead and stored in refrigerator; bring to room temperature before dressing salad.
- Place potatoes in a large pot and cover with 2 inches of cold water. Add 2 tablespoons salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when easily pierced with a knife, about 18 minutes; drain. Return potatoes to pot and cook over high heat just until water has evaporated and potatoes are dry; remove from heat. When just cool enough to handle, cut potatoes in half and transfer to a large bowl along with dressing. Generously season with salt and pepper and gently fold to combine. Let mixture cool, tossing occasionally.
- Add bread-and-butter pickles, cornichons, sugar snaps, and herbs. Gently toss to combine; season with salt and pepper.
HEARTY POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, fine sea salt, mayonnaise, lemon, dijon mustard, red onion, hard-boiled eggs, smoked paprika, freshly ground black pepper, dill pickle, chives
Provided by Diana Lopez
Categories Sides
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
- Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
- In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
- Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams
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BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY …
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- Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
- Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper.
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- Red, White, and Blue Potato Salad. This red, white, and blue potato salad is the perfect choice for a Fourth of July cookout or picnic. Purple potatoes, unpeeled red-skinned potatoes, and white potatoes make up the delicious themed salad.
- Loaded Baked Potato Salad. Baked potatoes lend their unique flavor to this potato salad. Bacon, cheddar cheese, green onions, and a flavorful sour cream and mayonnaise dressing brings this loaded baked potato salad together perfectly.
- Fingerling Potato Salad. Fingerling potatoes, with their buttery flavor and firm texture, are an excellent choice for potato salad. This fingerling potato salad might be an easy preparation, but it doesn't lack flavor.
- Potato Salad With Bacon. This potato salad with bacon includes onion and celery. Chopped dill pickle adds to the flavor of the salad along with a tasty mayonnaise and vinegar dressing.
- Potato Salad With Peas. Steamed peas add refreshing flavor to this tasty potato and egg salad. This potato salad with peas dish is a nice salad for a spring or early summer meal.
- Creamy Potato Salad. Capers, Dijon mustard, garlic, and tarragon make this creamy potato salad unique. It's also best with a couple of hard-boiled eggs, and it all comes together rather quickly.
- Picnic Potato Salad With Eggs. This is a family favorite potato salad with eggs, mayonnaise and mustard dressing, and some optional chopped celery and onion.
- Sour Cream Potato and Egg Salad. Add this well-seasoned potato salad to your cookout menu. Besides potatoes, the salad contains some chopped cucumber, celery, a small amount of onion, and a tangy mayonnaise dressing with a touch of mustard.
- Old-Fashioned Potato Salad (No Mayonnaise) If you're making a potato salad for a group of people and you aren't familiar with their likes and dislikes, this is a good choice.
- Purple Potato Salad. Bright purple potatoes take center stage in this attractive potato salad. Fresh cilantro adds flavor to this purple potato salad along with a combination of mayonnaise and lime juice.
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