JULIE'S CRUNCHY POTATO SALAD
This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.
Provided by HONEYMOMISME
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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, cool, and cut potatoes into bite-size pieces.
- Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g
CRUNCHY POTATO SALAD
Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals. -Janis Plagerman of Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a 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 in a bowl. Add the celery, red pepper, carrot and onion., In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CRUNCHY POTATO SALAD FOR A CROWD
Found this gem in my TOH cooking school cookbook. I will probably take this to the next church eatin' meetin' we have, whenever that is. It is easy and is different from my normal recipe. If it goes over well at church, it's a keeper for sure! Cook time is chill time.
Provided by Redneck Epicurean
Categories Potato
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water until tender. Drain well.
- In a large bowl, mix soup, mayo, vinegar, and pepper.
- Toss in vegetables and eggs, stirring to coat well.
- Cover and refrigerate 3 hours or overnight.
Nutrition Facts : Calories 214, Fat 8.3, SaturatedFat 1.5, Cholesterol 45.2, Sodium 386.1, Carbohydrate 31.1, Fiber 3.6, Sugar 3.2, Protein 4.6
CRISPY SNAPPER WITH POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
- Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
- Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel-lined plate.
- Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.
Nutrition Facts : Calories 460, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 767 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Sugar 4 grams, Protein 31 grams
POTATO CHIP POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
- In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
- Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
- While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
- Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.
CRUNCHY POTATO SALAD
Wow them with a Crunchy Potato Salad at your next summer cookout. Color and texture in Crunchy Potato Salad come from fresh carrots and celery.
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix mayo, dressing and pepper until blended.
- Combine remaining ingredients in large bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 3.7374 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
CRUNCHY CUCUMBER, EGG & POTATO SALAD
Here's a creamy potato salad made with hard-cooked eggs, dill and crunchy cucumbers. You may want to have the recipe printed out and ready to distribute.
Provided by My Food and Family
Categories Dairy
Time 3h30m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Combine vegetables and eggs in large bowl.
- Mix remaining ingredients. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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CRUNCHY POTATO SALAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Total Time 2 hrs 35 minsServings 4Calories 97 per serving
- In a small saucepan cook potato, covered, in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Peel and cube potato.
- Meanwhile, for dressing, in a medium bowl stir together mayonnaise dressing and mustard. Add potato, carrots, sweet pepper, onion, and relish to dressing. Toss lightly to coat. Cover and chill for 2 to 48 hours.
- Spoon into 4 containers; cover tightly. Pack in insulated containers with ice packs. If desired, serve with pickle slices. Makes 4 (1/2-cup) servings.
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