Janets Potato Salad Recipes

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CLASSIC POTATO SALAD



Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

  • Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

JANET'S POTATO SALAD



Janet's Potato Salad image

Make and share this Janet's Potato Salad recipe from Food.com.

Provided by William Hakala

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 -10 potatoes
4 hard-boiled eggs, , sliced
1 medium onion, diced
celery, diced or celery flakes
Kraft salad dressing
mustard
milk
diced pickles or diced pickle relish
1/2 teaspoon basil
1/2 teaspoon parsley flakes
salt and pepper
stuffed green olive
paprika

Steps:

  • Wash potatoes, cut in half and boil with skins on.
  • When cooled, remove skins and cube.
  • Add onion, and diced celery.
  • Set aside.
  • Mix salad dressing, mustard, pickles/relish, spices, salt and pepper, and a tbsp or so of pickle juice.
  • Mix well, thin out with milk, using your own judgment as to consistancy.
  • Pour over cubed potatoes and mix well.
  • Gently stir in sliced eggs, reserving 5-6 slices for garnish.
  • Pour into serving bowl, place remaining eggs on top, put one olive slice on top of each egg slice, sprinkle with paprika and parsley flakes.

Nutrition Facts : Calories 274.1, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 65.7, Carbohydrate 51.6, Fiber 6.6, Sugar 3.1, Protein 10.2

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