Cubanpotatosalad Recipes

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

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.

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

Ingredients

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 :

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

Ingredients

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

CUBAN POTATO SALAD

Cuban Potato Salad image

Make and share this Cuban Potato Salad recipe from Food.com.

Provided by Gay Gilmore

Categories Potato

Time 12h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs small red potatoes or 2 lbs small yellow potatoes
salt
3/4 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces
1 1/2 cups diced red onions
4 green onions, sliced
3/4 cup dill pickle, chopped
3/4 cup good quality green olives, chopped (with pimentos is okay, just good quality)
1 tablespoon garlic powder
1 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons habanero sauce

Steps:

Peel (or not) the potatoes and boil with a good bit of salt.
Drain and then cube when cool.
Add salad ingredients to potatoes.
Mix Dressing ingredients and then toss with salad ingredients& potatoes.
Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.

CUBAN POTATO SALAD

Cuban Potato Salad image

Make and share this Cuban Potato Salad recipe from Food.com.

Provided by threeovens

Categories Potato

Time 30m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb small red potato, cut into 1/2-inch dice
3 cups black beans, cooked
2 bunches green onions, sliced
1 cup sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/2 cup mayonnaise
1/2 bunch fresh chives, thinly sliced

Steps:

Boil the potatoes in salted water until tender, about 10 minutes; drain, then combine with black beans in a small bowl. Allow to cool.
Meanwhile, in a blender combine green onions, sour cream and lemon juice; puree until smooth; add salt, pepper and mayonnaise.
Blend until combined; pour over potatoes and beans.
Toss until well coated; garnish with chives.

CUBAN POTATO SALAD WITH SCALLION VINAIGRETTE

Cuban Potato Salad with Scallion Vinaigrette image

Provided by Food Network

Categories side-dish

Number Of Ingredients 9

Ingredients

1 pounds small red potatoes, cut into 1/2 inch pieces
3 cups cooked black beans
2 bunches of scallions, white and part of green, sliced
1 cup sour cream
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup mayonnaise
1/2 bunch chives, thinly sliced, for garnish

Steps:

Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.
In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Garnish with chopped chives.
Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated.

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