CLASSIC CREAMY POTATO SALAD
Classic creamy potato salad, with mayonnaise, onion, celery, egg and a bit of pickle!
Provided by Jennifer
Categories Salad
Time 45m
Number Of Ingredients 15
Steps:
- Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
- Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
- Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
- Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
- When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
- Potato salad will keep well, covered, in the fridge for up to 5 days.
Nutrition Facts : Calories 280 kcal, Carbohydrate 12 g, Protein 5 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 562 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CLASSIC POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
- Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
- Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.
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.
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 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
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 :
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
CLASSIC & CREAMY POTATO SALAD
A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar).
Provided by Anissa Wolf
Categories Potato
Time 15m
Yield 6 cups, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
- Add vinegar, sugar, salt, and celery seed and mix thoroughly.
- Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
- Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
- Store in refrigerator for up to 2 days; serve cold.
- This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
Nutrition Facts : Calories 402, Fat 22.6, SaturatedFat 3.8, Cholesterol 108.5, Sodium 603.7, Carbohydrate 44.7, Fiber 3.5, Sugar 8.8, Protein 7
GRANDMA'S CLASSIC POTATO SALAD
When I asked my grandmother how old this classic potato salad recipe is, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. -Kimberly Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.
Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 402mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
MOM'S CLASSIC (CREAMY) POTATO SALAD
This is the Potato Salad I had grown up with...nothing compares to it. So after getting frustrated at my mom's lack of measuring, I was finally able to get the right measurements for my Mom's Classic (Creamy) Potato Salad.
Provided by mgaspervich
Categories Low Protein
Time 1h20m
Yield 8 Cups, 12-20 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
- Remove from water and let cool on the counter.
- Hard boil the eggs.
- Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
- Peel and dice the potatoes and place in a bowl.
- Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
- Dice onion and add to the potato and egg mixture.
- In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
- Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
- Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
- Refrigerate at least 3 hours to let the flavors meld.
- Enjoy!
Nutrition Facts : Calories 247.9, Fat 10.5, SaturatedFat 2.1, Cholesterol 104.1, Sodium 400.3, Carbohydrate 32.5, Fiber 2.6, Sugar 12, Protein 5.7
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CLASSIC CREAMY POTATO SALAD RECIPE
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Servings 10Total Time 4 hrs 55 minsCategory Side DishCalories 330 per serving
- 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.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavours and chill. Store covered in refrigerator.
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Cuisine AmericanTotal Time 2 hrs 55 minsCategory Salad, Side DishCalories 301 per serving
- Cook the potatoes in boiling salted water until fork-tender but not mushy, about 8 to 10 minutes; drain.Note: If you need to make hard-boiled eggs, make them while the potatoes are cooking and then place them in ice water to cool.
- Spread the potatoes out in a single layer on a large baking sheet or tray and allow them to cool completely (this should take about 10 to 15 minutes).
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- Add the cooled potatoes, the celery, and the onions to the bowl; toss gently until well-combined and everything is evenly coated with the dressing.
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