CLASSIC COUNTRY POTATO SALAD
Classic Country Potato Salad uses fresh herbs like dill, scallions, and parsley all paired with hints of lemon making this dish a summer favorite!
Provided by Amanda Rettke
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Add salt (about 2 tablespoons) to a large pot of water and bring to a boil. Add the potatoes and cook until fork tender, about 10 to 15 minutes. Drain and set aside.
- While the potatoes are cooking, mix together the Miracle Whip, red onion, parsley, dill, scallions and lemon juice. Season with salt and pepper to taste.
- In a large bowl, combine the potatoes and dressing mixture to coat. Store in the refrigerator until ready to serve.
COUNTRY POTATO SALAD
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY POTATO SALAD RECIPE
It's worth the time and ingredients for all of the flavor this potato salad provides. It's a great addition for a summer picnic or barbeque.
Provided by RecipeTips
Time 2h
Number Of Ingredients 13
Steps:
- Cook the potatoes; then cool, peel, and dice. Hard boil the eggs; then cool, peel, and chop. Peel the onions and grate or chop fine. Dice the celery fine. Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing. Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss. Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.
COUNTRY-STYLE POTATO SALAD
Make and share this Country-Style Potato Salad recipe from Food.com.
Provided by English_Rose
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and cut in half. Put into a large bowl.
- In a small bowl, whisk together 1 tablespoon of lemon juice, the olive oil, oregano and plenty of seasoning. Pour over the warm potatoes and set aside.
- When the potato salad has cooled, add the onion, olives, tomatoes and capers and toss well. Roughly chop the boiled eggs and scatter over the salad. Toss the salad once more just before serving.
FRENCH COUNTRY POTATO SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
- In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
- Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
- Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
- In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.
BAKED POTATO SALAD
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!
Provided by chefheather
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
- Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g
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
STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 45 minutes, or until cooked through.
- Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
- To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
- Bake for another 30 minutes, or until heated through.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
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 :
COUNTRY-STYLE SMASHED POTATO SALAD
Enjoy a devilishly good Country-Style Smashed Potato Salad. You can thank the hard-cooked eggs and MIRACLE WHIP for this smashed potato salad's great flavor. Our Country-Style Smashed Potato Salad is quick to make and will be quick to leave everyone's plate at any outing.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
- Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.
- Sprinkle with paprika; top with egg slices.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
COUNTRY STYLE FRIED POTATOES
These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.
Provided by sal
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 52.1 g, Fat 11.7 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 399.8 mg, Sugar 4.2 g
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
COUNTRY POTATO SALAD
Number Of Ingredients 18
Steps:
- 1. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling reduce heat. Cook until tender, 30 to 35 minutes. Drain and cool slightly.2. Peel potatoes cut into cubes (about 6 cups). Toss warm potatoes with Italian dressing in 4-quart glass or plastic bowl. Cover and refrigerate at least 4 hours. Prepare Cooked Salad Dressing.3. Add celery, cucumber, onion, radishes and eggs to potatoes. Pour Cooked Salad Dressing over top toss. Refrigerate until chilled. Immediately refrigerate any remaining salad.COOKED SALAD DRESSING1. Mix flour, sugar, mustard, salt and pepper in 1-quart saucepan. Mix egg yolk and milk slowly stir into flour mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute remove from heat.2. Stir in vinegar and margarine. Place plastic wrap directly on surface refrigerate until cool, at least 1 hour.1 SERVING: Calories 290 (Calories from Fat 200) Fat 22g (Saturated 4g) Cholesterol 100mg Sodium 210mg Carbohydrates 20g (Dietary Fiber 2g) Protein 5g.
Nutrition Facts : Nutritional Facts Serves
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