PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
OLD-FASHIONED POTATO SALAD
THE SECRET to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture. My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert! -Mary Elizabeth Martucci South Bend, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.
Nutrition Facts : Calories 616 calories, Fat 50g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
POTATOES ELIZABETH
Make and share this Potatoes Elizabeth recipe from Food.com.
Provided by Joanie Grow
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix sour cream, soup, salt, potatoes, onion and cheese well.
- Pour mixture into a greased 9" x 13" baking dish.
- Sprinkle with corn flake crumbs and drizzle with butter.
- Bake in a preheated 350 degree F.
- ,oven for 45 minutes, or until brown and bubbly.
- Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.
POTATOES ELIZABETH
Potato lovers unite! This deliciously different recipe uses rutabaga to jazz up the spuds. Hearty but healthy and low-fat. Try this for Thanksgiving or a potluck! Tested at high altitude.
Provided by Elizabeth H.
Categories Potato
Time 47m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and rutabaga and cut into 1/2" cubes.
- Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes.
- (Be careful not to overcook.) Drain.
- (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees).
- In a small saucepan, melt margarine.
- Whisk in flour and cook over medium-high heat for 30 seconds.
- While whisking constantly, add chicken broth and milk.
- Continue whisking until sauce comes to a boil.
- Boil gently for 2 minutes.
- Remove from heat.
- Stir in salt and pepper.
- Slice half an onion into wide rings.
- Separate rings and add to potato/rutabaga mixture.
- Toss well.
- Place in casserole dish sprayed with non-stick cooking spray.
- Sprinkle with cayenne pepper, if desired.
- Pour sauce over all.
- Sprinkle evenly with parmesan cheese.
- Bake for 15 minutes, or until top begins to brown and sauce is bubbly.
- Serves 2-4.
- NOTE: Tested at high altitude.
- You may need to reduce the amount of liquids and/or cooking times.
EASY BAKED POTATO SALAD
This is a very delicious potato salad recipe that we all really enjoyed for dinner. I love the use of sour cream in this recipe - it gives the salad a lot of creaminess without being heavy. You can adjust the amount of seasonings, cheese, and bacon to your personal preferences.
Provided by Rebekah Rose Hills
Categories Potato Salad
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Add baking sheet to the oven while potatoes are baking and cook bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
- Remove cooked potatoes from oven and set aside to cool completely.
- Crumble cooled bacon and cut potatoes into bite-sized pieces. You can either peel the potatoes or leave the skins on, depending on your preference.
- Combine most of the Cheddar cheese, most of the bacon, mayonnaise, sour cream, salt, and pepper in a large bowl. Stir to blend. Add diced potatoes and toss gently with a spatula until evenly coated.
- Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.5 g, Cholesterol 29.4 mg, Fat 16.4 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 7.2 g, Sodium 235.5 mg
ARMENIAN-STYLE POTATO SALAD
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
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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