Carolyns Potato Salad Recipes
CREAMY CAROLINA POTATO SALAD
Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference.
Provided by ROCK415
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.
- Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 22.1 g, Cholesterol 91 mg, Fat 16.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 306.8 mg, Sugar 3.4 g
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
CLASSIC POTATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
- In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
CAROLYN'S ANTIPASTO SALAD
I made up this recipe when I catered my sister's wedding last summer. Isn't meant to be authentic Italian, just my idea of what would be good in an antipasto salad. Hope you enjoy it as much as her guests did. The cook time is the time that the salad chills for blending the flavors.
Provided by Mysterygirl
Categories Cheese
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix all salad ingredients EXCEPT for cheese.
- Mix dressing according to directions on package substituting the vinegar& oil called for with the balsamic vinegar and olive oil.
- Pour over salad ingredients and toss.
- Allow salad to marinate in the fridge for at least 3 hours preferably over night.
- To serve, toss in the cheese and allow salad to come to room temperature for the best flavor.
Nutrition Facts : Calories 179.8, Fat 13.9, SaturatedFat 5.8, Cholesterol 37.8, Sodium 770.4, Carbohydrate 5.4, Fiber 1.6, Sugar 1.9, Protein 9.2
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