Contest Winning Tangy Potato Salad Recipes

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TANGY POTATO SALAD



Tangy Potato Salad image

Pickle lovers will love this easy creamy, tangy potato salad recipe.

Categories     tangy potato salad recipe     potato salad recipe     how to make     best     fast     quick     easy     Summer     appetizers     dairy-free     picnic     salad     spring     vegetarian

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 1/2 lb. new potatoes
Kosher salt and freshly ground black pepper
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine
2 tsp. mustard seeds
2 c. watercress
1/4 c. chopped fresh chives
1/3 c. chopped fresh flat-leaf parsley

Steps:

  • Place potatoes in a large pot; cover with cold salted water. Cover and bring to a boil, reduce heat to low, and simmer until tender, 15 to 18 minutes. Cut into halves or quarters, if large.
  • Meanwhile, whisk ­together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.

MOM'S TANGY POTATO SALAD



Mom's Tangy Potato Salad image

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 15

2 pounds red potatoes, cubed
2 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash ground mustard

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

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

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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 :

TANGY POTATO SALAD



Tangy Potato Salad image

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

Provided by Greenleafwolf

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 8

4 potatoes
4 eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

Steps:

  • Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
  • Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
  • Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g

TANGY TATER SALAD



Tangy Tater Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds red potatoes, washed and cut into 2-inch cubes
Kosher salt
6 strips bacon, chopped
2 cloves garlic, minced
3 scallions, chopped
3 tablespoons chopped pickled jalapenos
1/2 teaspoon Hungarian paprika
Freshly ground black pepper
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 cup white wine vinegar

Steps:

  • Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
  • Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

PRIZE WINNING POTATO SALAD



Prize Winning Potato Salad image

This is the way my Grandparents made it 50 years ago. This is my version and the horse radish and the Kraft Miracle whip give it the zing.The only dressing that gives the correct flavor is Kraft Miracle Whip; nothing else works. I tried it in Australia and was sadly disappointed because Kraft Miracle Whip is not available there. I also like the frozen peas put in just before serving as they are obviously cold and they pop in your mouth.

Provided by Cat..atude

Categories     < 60 Mins

Time 40m

Yield 6 cups

Number Of Ingredients 10

3/4 medium potato (any variety will work)
3 hard-boiled eggs (chopped up)
2 green onions, chopped
1 medium carrot, shredded
1 stalk celery, finely diced
3 radishes, finely chopped (optional)
Miracle Whip (enough to moisten, 1/2 cup)
1 1/2 teaspoons prepared horseradish
1 dash pepper
1 cup frozen green pea (uncooked)

Steps:

  • Cook potatoes in boiling water until tender.
  • Drain potatoes and cut cup but not too small.
  • Cook, peel and cut up hard boiled eggs.
  • Chop green onions, shred carrot, and finely chop celery and radishes; add to potatoes and eggs.
  • Add enough Miracle Whip to moisten.
  • Add horseradish and pepper.
  • Lastly, add still frozen green peas just 5 to 10 minutes prior to serving.

Nutrition Facts : Calories 85.1, Fat 2.8, SaturatedFat 0.8, Cholesterol 106, Sodium 76.6, Carbohydrate 9.9, Fiber 2.2, Sugar 2.6, Protein 5.2

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