Dragos Potato Salad Recipes

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TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Steps:

  • Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

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.

DAD'S POTATO SALAD



Dad's Potato Salad image

Just Like Mom used to make except better, because this is like Dad makes. This is great for picnics, family reunions, feeding a FAMILY of 7 at HOME or a FAMILY of 8 at the FIRE STATION. Nothing beats a great traditional potato salad and this is just that...A GREAT TRADITIONAL POTATO SALAD!

Provided by mattdillard911

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h55m

Yield 15

Number Of Ingredients 9

5 pounds potatoes, unpeeled
12 eggs
1 (16 ounce) package uncooked spiral pasta
1 (16 ounce) jar dill pickles, chopped (reserve juice)
2 bunches green onions, chopped
3 cups mayonnaise, or to taste
2 tablespoons Worcestershire sauce
¼ cup dill pickle juice, or as needed
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
  • While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
  • Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

Nutrition Facts : Calories 613.4 calories, Carbohydrate 53.8 g, Cholesterol 165.5 mg, Fat 39.8 g, Fiber 5.5 g, Protein 13.2 g, SaturatedFat 6.7 g, Sodium 726.4 mg, Sugar 4.3 g

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 :

DRAGO'S POTATO SALAD



Drago's Potato Salad image

Great side to have with any grilling out you might do. I came up with this while I was in my law enforcement classes. It was served up to my classmates at a cook out we had. Two other potato salads were made as well. Mine was the only one that went home empty. This is halfed from the original recipe, it is very easy to double or triple for large gatherings.

Provided by The Range Rover

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 -10 medium small red potatoes (do not peel)
1 small onion (diced)
2 stalks celery (diced)
6 large grade a eggs (boiled and diced)
1 1/2 cups mayonnaise
3 teaspoons kosher dill relish
1 teaspoon cajun seasoning
1 tablespoon spicy brown mustard (add more if you like, i do)
salt and pepper

Steps:

  • Dice and boil potatoes until fork tender.
  • While boiling potatoes, hard boil your eggs.
  • Let eggs and potatoes cool.
  • Then peel and dice eggs.
  • Mix potatoes, eggs, mayo, mustard, relish, onion, celery, cajun seasoning, salt and pepper.
  • Make sure to mix lightly so not to mash the potatoes.
  • Chill for no less than 3 hours.

Nutrition Facts : Calories 398.3, Fat 18.6, SaturatedFat 3.4, Cholesterol 151, Sodium 429.8, Carbohydrate 49.9, Fiber 5.1, Sugar 5.2, Protein 9.7

DRAGO'S POTATO SOUP



Drago's Potato Soup image

Make and share this Drago's Potato Soup recipe from Food.com.

Provided by The Range Rover

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 small onion, chopped
1 stalk celery, sliced thinly
1 green onion, sliced thinly
2 tablespoons butter
2 (1 ounce) envelopes chicken gravy mix
1/4 teaspoon ground cumin
1/4 teaspoon celery salt
1/4 teaspoon cajun seasoning
1/4 teaspoon pepper
4 cups milk
5 medium potatoes, peeled, cubed and cooked
1 cup cubed process American cheese

Steps:

  • In a large saucepan,saute the celery and the onion in butter until tender.
  • Stir in the gravy mix and seasonings gradually add milk.
  • Bring to a boil cook and stir for 2 minutes.
  • Reduce heat stir in the potatoes and cheese.
  • Cook and stir until the potatoes are heated through and the cheese is melted.

Nutrition Facts : Calories 441.9, Fat 20.2, SaturatedFat 12.3, Cholesterol 58.9, Sodium 1119.6, Carbohydrate 48.9, Fiber 4.3, Sugar 4.9, Protein 17.7

HEARTY POTATO SALAD RECIPE BY TASTY



Hearty Potato Salad Recipe by Tasty image

Here's what you need: small red potato, fine sea salt, mayonnaise, lemon, dijon mustard, red onion, hard-boiled eggs, smoked paprika, freshly ground black pepper, dill pickle, chives

Provided by Diana Lopez

Categories     Sides

Yield 4 servings

Number Of Ingredients 11

1 ½ lb small red potato, cleaned and unpeeled
fine sea salt, to taste
½ cup mayonnaise
½ lemon, juiced
2 teaspoons dijon mustard
¼ cup red onion, finely chopped
2 hard-boiled eggs, coarsely chopped
¼ teaspoon smoked paprika
freshly ground black pepper, to taste
⅓ cup dill pickle, coarsely chopped
2 tablespoons chives, finely chopped, plus more for garnish

Steps:

  • Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
  • Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
  • In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
  • Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

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