HEATHER'S UPDATED POTATO SALAD
Updated potato salad recipe. I always get asked for the recipe.
Provided by Heather Olson
Categories Red Potato Salad
Time 5h35m
Yield 10
Number Of Ingredients 8
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 and let cool.
- Mix mayonnaise, buttermilk, Dijon mustard, dill, red onion, and celery in a large salad bowl; gently fold in the potatoes. Season with salt and black pepper. Chill for 4 hours before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 38.7 g, Cholesterol 4.4 mg, Fat 9.2 g, Fiber 4.2 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 164 mg, Sugar 3.1 g
HEATHER'S UPDATED POTATO SALAD
Updated potato salad recipe. I always get asked for the recipe.
Provided by Heather Olson
Categories Red Potato Salad
Time 5h35m
Yield 10
Number Of Ingredients 8
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 and let cool.
- Mix mayonnaise, buttermilk, Dijon mustard, dill, red onion, and celery in a large salad bowl; gently fold in the potatoes. Season with salt and black pepper. Chill for 4 hours before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 38.7 g, Cholesterol 4.4 mg, Fat 9.2 g, Fiber 4.2 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 164 mg, Sugar 3.1 g
HEATHER'S UPDATED POTATO SALAD
Updated potato salad recipe. I always get asked for the recipe.
Provided by Heather Olson
Categories Red Potato Salad
Time 5h35m
Yield 10
Number Of Ingredients 8
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 and let cool.
- Mix mayonnaise, buttermilk, Dijon mustard, dill, red onion, and celery in a large salad bowl; gently fold in the potatoes. Season with salt and black pepper. Chill for 4 hours before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 38.7 g, Cholesterol 4.4 mg, Fat 9.2 g, Fiber 4.2 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 164 mg, Sugar 3.1 g
HEATHER'S UPDATED POTATO SALAD
Updated potato salad recipe. I always get asked for the recipe.
Provided by Heather Olson
Categories Red Potato Salad
Time 5h35m
Yield 10
Number Of Ingredients 8
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 and let cool.
- Mix mayonnaise, buttermilk, Dijon mustard, dill, red onion, and celery in a large salad bowl; gently fold in the potatoes. Season with salt and black pepper. Chill for 4 hours before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 38.7 g, Cholesterol 4.4 mg, Fat 9.2 g, Fiber 4.2 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 164 mg, Sugar 3.1 g
HEATHER'S UPDATED POTATO SALAD
Updated potato salad recipe. I always get asked for the recipe.
Provided by Heather Olson
Categories Red Potato Salad
Time 5h35m
Yield 10
Number Of Ingredients 8
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 and let cool.
- Mix mayonnaise, buttermilk, Dijon mustard, dill, red onion, and celery in a large salad bowl; gently fold in the potatoes. Season with salt and black pepper. Chill for 4 hours before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 38.7 g, Cholesterol 4.4 mg, Fat 9.2 g, Fiber 4.2 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 164 mg, Sugar 3.1 g
UPDATED POTATO SALAD
From Vegetarian Times. This recipe uses yogurt and mustard to create a bright, creamy dressing for the potatoes and other veggies. I use whole milk yogurt for superior flavor and nutrition.
Provided by duonyte
Categories Potato
Time 25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in large saucepan and cover with cold water. (I add a little salt to the cooking water).Bring to a boil. Reduce heat to medium and cook for 5 to 6 minutes, or until potatoes are tender but not soft.
- Meanwhile, whisk together the yogurt, mustard and olive oil in a large bowl. Stir in the red bell pepper, celery and onion.
- Drain the potatoes, rinse under cold water, and drain again. Add potatoes to the yogurt mixture and stir to coat.
- Add salt and pepper to taste. (I add pepper, but generally don't feel it needs salt).
- Serve chilled or slightly warm.
Nutrition Facts : Calories 110.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.9, Sodium 129.8, Carbohydrate 20.7, Fiber 3.5, Sugar 3.3, Protein 3.3
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