PERFECT POTLUCK POTATO SALAD
The perfect potato salad truly does exist, and it's incredibly easy to make!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
- Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
- Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.
Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
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
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
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
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
ALL-AMERICAN POTATO SALAD
Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
- Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
POTATO SALAD
Provided by Leah Chase
Categories Egg Mustard Potato Side Quick & Easy Mardi Gras Mayonnaise Celery Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.
JULIA'S AMERICAN-STYLE POTATO SALAD
Provided by Julia Child
Categories Salad Egg Onion Potato Side Fourth of July Picnic Kid-Friendly Backyard BBQ Lunch Mayonnaise Vinegar Bacon Family Reunion Lettuce Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 15
Steps:
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
- To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
SARAH'S GOURMET STYLE POTATO SALAD
I have a deli style potato salad I've been making for years but sometimes I like to serve something with just a bit different flavor. This recipe is based on a few others where I tweeked it to an enjoyable flavor for our family. I hope you all enjoy it too.
Provided by Paintpuddles
Categories Low Protein
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes and 1 tablespoon of salt in a large pot of water.
- Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are just tender when pierced with a knife.
- Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
- Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, milk, Dijon mustard, whole-grain mustard, parsley, dill and 1 teaspoon of ground black pepper.
- (I find the salt from the mayo and mustards is enough for us but add salt to taste if you like.)
- Set aside.
- When the potatoes are cool enough to handle, slice them (Using an egg-slicer can be very helpful here).
- Place the sliced potatoes in a large bowl. Add the celery and red onion. Pour enough dressing over to moisten.
- (As the salad sits, you may need to add more dressing.)
- Toss well, Taste and adjust any seasoning you feel is necessary, cover, and refrigerate for a few hours to allow the flavors to blend.
- Serve cold or at room temperature.
Nutrition Facts : Calories 265.1, Fat 11.1, SaturatedFat 2, Cholesterol 10.4, Sodium 291.7, Carbohydrate 38.9, Fiber 4.2, Sugar 3.9, Protein 4.3
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