BACON AND RANCH POTATO SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
- In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
- Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving.
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 :
BARBECUE BACON WEDGE SALAD WITH GRILLED CORN
Steps:
- For the corn: Preheat the broiler. Line a baking sheet with foil.
- Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
- For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
- To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
- Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
- Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KATIE'S POTATO SALAD
I neighbor in Sun Prairie, Wisconsin, gave me this recipe years ago. It takes very little mayonnaise, and yet the taste is so unique that everyone loves it.
Provided by Lynn T.
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 1.Mix the onion, hard boiled eggs, celery and potatoes in a large bowl.
- 2.In a medium saucepan, over very low heat, add the whisked eggs, with the flour and stir
- 3.To this mixture add the sugar, vinegar and milk. Keep stirring until mixture is thick and smooth.
- 4. Put the sauce in the refrigerator for about one hour until cold.
- 5. Add the mayonnaise and mustard to the chilled sauce and mix.
- 6. Pour over the potato mixture and stir until well blended.
- 7. Chill until ready to serve.
- 8. You can top with more hard boiled eggs and green onion for presentation
- Tip: If you need to thicken the sauce you can take a little cornstarch and cold water -- stir together and pour into sauce.
Nutrition Facts : Calories 231.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 80, Sodium 76.4, Carbohydrate 42.8, Fiber 4.2, Sugar 10.6, Protein 6.8
More about "katies potato salad recipes"
SPRING POTATO SALAD - KATIE'S CONSCIOUS KITCHEN
From katiesconsciouskitchen.com
5/5 (1)Category Salad, Side DishCuisine AmericanCalories 170 per serving
- Bring a large pot of water to a boil, and reduce to a simmer. Drop in the potatoes and cook until fork tender, about 15 – 20 minutes, depending on the size of the pieces.
- For the last minute of cooking, drop the asparagus pieces and peas into the pot of boiling potatoes, to briefly blanch them.
- Drain using a colander, cover with a clean dish towel, and refrigerate until cool. If you are in a hurry, you can pop them in the freezer to cool them faster, but don't forget about them!
- To assemble the salad, toss the cold potatoes with the rest of the ingredients and chill until ready to serve.
POTATO SALAD WITHOUT MAYO - KATIE'S CUCINA
From katiescucina.com
Reviews 2Calories 374 per servingCategory Side Dish
SWEET POTATO SALAD RECIPE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
MAYONNAISE-FREE POTATO SALAD [20-MINUTE RECIPE] — …
From themom100.com
POTATO SALAD RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SOUTHERN CROWD-PLEASING POTATO SALAD RECIPE - DIVAS …
From divascancook.com
BAREFOOT CONTESSA | OLD-FASHIONED POTATO SALAD | RECIPES
From barefootcontessa.com
KATIE'S BLT POTATO SALAD....VOTED ...WINNER ON GMA SHOW
From keeprecipes.com
HERBED POTATO SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
LET THEM EAT HEALTHY: KATIE'S BACON POTATO SALAD
From letthemeathealthy.blogspot.com
KARDEA BROWN’S AUNT TC’S POTATO SALAD - FOODIE BADGE
From foodiebadge.com
SPRING POTATO SALAD - KATIE'S CONSCIOUS KITCHEN | RECIPE | VEGAN …
From pinterest.com
KATIE LEE’S ALL-AMERICAN POTATO SALAD RECIPE | RACHAEL RAY SHOW
From mastercook.com
PERFECT POTATO SALAD RECIPE | KATIE PIX - YOUTUBE
From youtube.com
RACHAEL RAY: KATIE LEE ALL-AMERICAN POTATO SALAD RECIPE
From foodus.com
KATIE'S BLT POTATO SALAD....VOTED ...WINNER ON GMA SHOW | RECIPE ...
From pinterest.com
POTATO SALAD RECIPES | ALLRECIPES
From allrecipes.com
KARDEA BROWN'S MOMMA PAT’S POTATO SALAD - YOUTUBE
From youtube.com
THE BASICS OF A DELICIOUS POTATO SALAD | THERECIPE.COM
From therecipe.com
THESE 15 TWISTS ON POTATO SALAD ARE THE PRIDE OF THE PICNIC
From allrecipes.com
BACON AND RANCH POTATO SALAD RECIPE | KATIE LEE - MASTERCOOK
From mastercook.com
DIANE'S TEXAS GARDEN: KATIE'S POTATO SALAD
From dianestexasgarden.blogspot.com
HELLMANN’S POTATO SALAD (ORIGINAL RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
25 POTATO SALAD RECIPES TO TRY THIS SUMMER - PUREWOW
From purewow.com
FAMOUS DAVE'S SHAKIN' THE SHACK POTATO SALAD RECIPE
From secretcopycatrestaurantrecipes.com
GERMAN POTATO SALAD - JO COOKS
From jocooks.com
TRADITIONAL POTATO SALAD FROM KATIE STEWART’S COOKBOOK BY KATIE …
From app.ckbk.com
THE ONLY POTATO SALAD RECIPE YOU WILL EVER NEED...
From cupofcoffeewithkatie.blogspot.com
KATIE’S SALAD (BOOKMARKED RECIPE) | BLOG FROM OUR KITCHEN
From etherwork.net
BLACK FOLKS SOUTHERN POTATO SALAD RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
KATIE'S PERFECT POTATO SALAD RECIPE — THAT KATIE GIRL
From thatkatiegirl.com
KATIE'S RECIPES – A HEALTHY HELPING OF HOMETOWN RECIPES!
From katies.recipes
KATIE WAGNER'S POTATO SALAD - NORTHERN KENTUCKY UNIVERSITY
From nku.edu
KATIE COURIC TODAY POTATO SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
KATIE'S POTATO SALAD - PLAIN.RECIPES
From plain.recipes
57 POTATO RECIPES- KATIE'S FAVORITE IDEAS IN 2022 - PINTEREST.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love