RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
RAFFY'S HOLIDAY SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 side-dish servings
Number Of Ingredients 10
Steps:
- Whisk 1/4 cup of the lemon juice with the salt and pepper in a medium bowl. Gradually whisk in the oil to blend. Season the dressing with more salt and pepper as needed. (The dressing can be made 8 hours ahead. Cover and refrigerate. Return to room temperature and re-whisk before using.)
- Toss the endive and apples with 2 tablespoons of the lemon juice in a large bowl to coat (the lemon juice will prevent the endive and apples from browning). Drizzle the remaining 1 tablespoon lemon juice over the avocado. Add the avocado, corn and cheese to the endive mixture. Gently toss the salad with enough dressing to coat. Season the salad with more salt and pepper as needed. Sprinkle the pomegranate seeds over the salad if desired and serve immediately.
RED BLISS POTATO SALAD
This summer staple has no mayonnaise, so it's perfect for an outdoor lunch.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.
- In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.
- In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.
- Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.
- Before serving, stir in parsley and bacon, reserving some to sprinkle on top.
BABY RED BLISS POTATO SALAD WITH JUNIPER AND BUTTERMILK
This fabulous potato salad gets it's zesty flavour from a delicious mustardy buttermilk dressing with the addition of juniper berries. The salad needs to steep overnight, so plan ahead. You refresh it before serving with some additional dressing and a smattering of chopped spring onion and parsley. Impressive! From the cookbook New York Cooks. Cook time reflects the overnight marinating time.
Provided by MarieRynr
Categories Potato
Time P1DT35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
- Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
- Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
- One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.
Nutrition Facts : Calories 172.7, Fat 7.2, SaturatedFat 1, Cholesterol 0.3, Sodium 934.2, Carbohydrate 24.4, Fiber 3, Sugar 2.1, Protein 3.4
RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
- Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
- Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.
FESTIVE POTATO SALAD
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.
Nutrition Facts : Calories 268 calories, Fat 21g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 284mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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