Hurry Up Potato Salad Recipes

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VEGAN POTATO SALAD



Vegan Potato Salad image

Damn Delicious Vegan Potato Salad - take your BBQ to the next level without oil or mayo in this delicious animal friendly classic.

Provided by Jansen

Categories     Salads     Sides

Time 35m

Number Of Ingredients 12

2 lbs potato ((2 lbs = 900 g))
2 small red onion
1 clove garlic
¼ cup vinegar
⅔ cup water
2 tsp agave syrup ((or maple syrup))
salt to taste
1 bundle radish
4 spring onions
½ cup parsley, fresh
2 tbsp mustard
4 pickles

Steps:

  • Optional: peel the potatoes. We generally do this only if the skin doesn't look good (most of a potato's nutrients are in the skin)
  • Boil the potatoes in salty water. If you don't add enough salt the potatoes will taste like nothing. After 15 minutes check if they are done by pinching them with a fork. If it's easy to pierce through they're done.
  • Tip the potatoes into a sieve and let them cool for 5 minutes or so, then slice them roughly into 0.2 inch/5 millimeter pieces (see picture for slice size)
  • For the dressing: dice the onion, grate the garlic and put it into a small pot. Add vinegar and water and let it simmer it until the onions are tender.
  • Once the onions are tender add agave syrup, mustard and salt.
  • You will get some crumbles and offcuts from the potatoes. Put this into the dressing because this will bind nicely.
  • Finely slice the radish, chop the spring onions, pickles and parsley.
  • Now assemble everything in a salad bowl. Mix well, taste test and if necessary add more salt to your liking.
  • Done!

Nutrition Facts : Calories 231 kcal, Carbohydrate 48.1 g, Protein 6.6 g, Fat 2.1 g, SaturatedFat 0.2 g, Sodium 862 mg, Fiber 8.9 g, Sugar 6.2 g, ServingSize 1 serving

HURRY-UP POTATO SALAD



Hurry-Up Potato Salad image

Using frozen hash browns takes most of the work out of this classic summer salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h23m

Yield 12

Number Of Ingredients 7

8 cups frozen diced hash brown potatoes with onions and peppers
1 cup shredded carrot
1 cup sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon curry powder, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes or until potatoes are tender; drain.
  • Mix remaining ingredients in large glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 215, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 540 mg

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

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

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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 :

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

CLASSIC POTATO SALAD RECIPE BY TASTY



Classic Potato Salad Recipe by Tasty image

This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.

Provided by Tikeyah Whittle

Categories     Appetizers

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm)
1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
3 hard-boiled eggs, roughly chopped
¾ cup mayonnaise
½ cup sweet relish
yellow mustard
1 ½ cups red onion, finely diced
3 large stalks celery
½ teaspoon McCormick® Garlic Powder
½ teaspoon McCormick® Paprika
⅛ teaspoon McCormick® cayenne
3 tablespoons white vinegar
1 tablespoon granulated sugar

Steps:

  • Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
  • Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
  • In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
  • While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
  • Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

HEARTY POTATO SALAD RECIPE BY TASTY



Hearty Potato Salad Recipe by Tasty image

Here's what you need: small red potato, fine sea salt, mayonnaise, lemon, dijon mustard, red onion, hard-boiled eggs, smoked paprika, freshly ground black pepper, dill pickle, chives

Provided by Diana Lopez

Categories     Sides

Yield 4 servings

Number Of Ingredients 11

1 ½ lb small red potato, cleaned and unpeeled
fine sea salt, to taste
½ cup mayonnaise
½ lemon, juiced
2 teaspoons dijon mustard
¼ cup red onion, finely chopped
2 hard-boiled eggs, coarsely chopped
¼ teaspoon smoked paprika
freshly ground black pepper, to taste
⅓ cup dill pickle, coarsely chopped
2 tablespoons chives, finely chopped, plus more for garnish

Steps:

  • Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
  • Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
  • In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
  • Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams

HURRY-UP POTATO SALAD



Hurry-up Potato Salad image

Number Of Ingredients 7

2 cups frozen hash brown potatoes with onions and peppers
1/4 cup shredded carrot
1/4 cup sour cream
2 tablespoons mayonnaise or salad dressing
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground mustard

Steps:

  • 1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add potatoes. Cover and heat to boiling reduce heat. Simmer 6 to 8 minutes or until potatoes are tender drain.2. Mix remaining ingredients in medium glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.1 Serving: Calories 315 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 25mg Sodium 730mg Carbohydrate 40g (Dietary Fiber 4g) Protein 4g % Daily Value: Vitamin A 54% Vitamin C 12% Calcium 4% Iron 4% Diet Exchanges: 2 Starch, 1/2 Fruit, 3 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

POTATO SALAD



Potato Salad image

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

4 medium white potatoes
1 tsp. salt
1/2 tsp. white pepper
3 hard-boiled eggs (chopped)
1 cup chopped celery
1 tbsp. chopped parsley
1 tbsp. chopped dill pickles
1 tbsp. yellow mustard
1/2 cup mayonnaise
Lettuce leaf

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.

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