Cooling Rack Potato Salad Recipes
MAKEOVER LOADED BAKED POTATO SALAD
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 340mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
SIMPLE BUT WONDERFUL CLASSIC POTATO SALAD
I'm pretty particular about what I like, so I took my favorites from different Potato Salad recipes and played around until I came up with my own perfect version. Like most salad recipes, it's open to interpretation and is easily adaptable to your own likes. This makes enough for 4-6 servings as a side dish. If you're making for a pot luck or larger gathering, you will probably want to double it. This can be made vegan easily using Veganaise or similar. I'm a fan of real mayo but I have family members who aren't, so I've made it both ways and it translates well.
Provided by emilylh28
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into small cubes and steam (not boil). Amount of time will depend on size of cubes, I cut mine pretty small so it only takes about 15 minutes. You want them to be cooked all the way through but not falling apart.
- When the potatoes are done, empty into a cookie sheet and spread out to cool quickly (I will often use a cooling rack in the cookie sheet to let air circulate better- they cool surprisingly fast this way).
- Whisk mayonnaise, mustard, cider vinegar, sugar, celery seed, 1 tsp lemon juice and 1 tsp of salt in a large bowl (use a larger size than you think you'll need so you can mix without making a mess of our counter and floor- learned this one the hard way -- ).
- Add celery, chives and cooled potatoes to the bowl with the dressing.
- Using a large spatula, slowly fold the ingredients together. This will take longer than regular stirring but will keep your potatoes in tact (especially if you over-steam your potatoes!).
- Once well mixed, taste for seasonings. Add additional lemon juice and salt as needed.
- Tastes best if you allow it to sit in the refrigerator for a couple of hours, but it's not necessary if you're in a time crunch.
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