Creamy New Potato Salad

CREAMY NEW POTATO SALAD



Creamy New Potato Salad image

My family is not fond of traditional potato salad, or what they call "yellow potato salad", so I concocted this out of several different recipes. It is now requested at every gathering and I always have an empty bowl! Its really good with barbecue too.

Recipe From food.com

Provided by Little Bee

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients: 13

8 medium round red potatoes
1/4 cup chopped green onion
1/4 cup of very finely chopped celery
1 cup of good mayonnaise
1/4 cup low-fat sour cream
1/8 teaspoon sugar
1 teaspoon pickle juice
1/2 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon dried dill
1 teaspoon celery seed
1/8 teaspoon garlic powder
fresh cracked black pepper

Steps:

  • Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
  • Add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
  • Drain and cool completely.
  • Cut potatoes crosswise into quarters.
  • Combine potato, chopped green onions, and celery in a large bowl; toss gently.
  • Combine mayonnaise and next 9 ingredients; stir well.
  • Add to potato mixture, tossing gently to coat.
  • Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.


CREAMY POTATO SALAD



Creamy Potato Salad image

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!

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients: 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired
Calories330
Carbohydrate15 g
Cholesterol105 mg
Fiber1 g
Protein4 g
SaturatedFat5 g
ServingSize1 Serving
Sodium480 mg

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.


CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE



Creamy Potato Salad With Yogurt Vinaigrette image

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     easy, weekday, salads and dressings

Time 15m

Yield Serves six to eight

Number Of Ingredients: 13

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced
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Calories163
UnsaturatedFat6 grams
Carbohydrate22 grams
Fat7 grams
Fiber3 grams
Protein3 grams
SaturatedFat1 gram
Sodium425 milligrams
Sugar3 grams
TransFat0 grams

Steps:

  • In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
  • Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.




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  1. Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
  2. Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
  3. Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it’ll balance once it’s mixed with the potatoes.
  4. Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.
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