Kid Friendly Potato Salad Recipes

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Jane Maynard

Number Of Ingredients 13

Ingredients

4 Pounds waxy potatoes (red, new, and fingerling all fall into this category)
1/8 Teaspoon dry mustard (this is a powdered spice)
1/4 Teaspoon paprika, plus more for sprinkling over the serving bowl for garnish
1/4 Teaspoon pepper
1/2 Teaspoon salt
1/2 Tablespoon mustard
2 celery rib, chopped fine (optional)
1/4 cup sweet or red onion, chopped fine
1 cup mayonnaise (alternative: or you can do a split of mayonnaise and plain greek yogurt, either 1/2 cup each or 1/3 cup mayonnaise and 2/3 cup plain greek yogurt)
1/4 cup white vinegar
2 hard boiled eggs, peeled and chopped into small pieces
2 tablespoons salt
4 tablespoons sweet pickle relish (optional)

Steps:

Chop potatoes into evenly-sized cubes, about 1″ square (no need to peel the potatoes, unless you do not want peels in your potato salad - we think the peels are nutritious and delicious and leave them on!). If you buy very small potatoes, you can skip chopping them as long as all the potatoes are the same size.
Place potatoes in a large pot and add cold water, covering the potatoes so there is about 1 inch of water above them. Bring to a boil over high heat. Once boiling, add 2 tablespoons salt to water then reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced with a fork but not falling apart.
Place a colander in the kitchen sink and then carefully pour the potatoes and water into the colander to drain the potatoes.
Put potatoes in a large mixing bowl and then pour the vinegar over the potatoes. Using a rubber spatula, stir carefully to evenly distribute the vinegar. Let potatoes stand about 20 minutes to cool down.
While potatoes are resting, in a small or medium sized bowl, mix together the mayonnaise, yogurt (if using), onion, celery (if using), yellow mustard, 1/2 teaspoon salt, pepper, paprika, dry mustard and relish (if using). Stir until well mixed.
Add the mayonnaise mixture and the chopped eggs to the large bowl with the potatoes. Using a rubber spatula, gently stir everything together until evenly mixed. Cover bowl with plastic wrap and refrigerate for about 1 hour before serving.
Transfer potato salad to a serving bowl and sprinkle the with paprika. Enjoy!

5 INGREDIENT SUPER SIMPLE POTATO SALAD

5 Ingredient Super Simple Potato Salad image

5 ingredient super simple potato salad, perfect for summer BBQs and kid friendly. Easy to make the day before.

Provided by Kylie

Categories side dishes

Time 15m

Number Of Ingredients 5

Ingredients

800 gram desiree or other red skinned potatoes (chopped into bite sized pieces)
1 cup mayonnaise
3 tbsps chopped parsley
3 rashers of bacon (chopped into thin slivers)
4 spring onion (thinly chopped.)

Steps:

Steam the potatoes until bitethrough.
Drain. Cool rapidly by covering in cold water. When the water warms, replace it with cold water until the water stays cold.
Meanwhile, fry the bacon until crispy.
Add the bacon, mayonnaise, parsley and spring onion to the potatoes and mix until well combined.
Refrigerate until serving.

Nutrition Facts : ServingSize 1 side portion, Calories 431 kcal, Carbohydrate 29 g, Protein 8 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 442 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 25 g

CRAZE-E POTATO SALAD BOATS - KID FRIENDLY

Craze-E Potato Salad Boats - Kid Friendly image

Getting kids to eat healthy is easy when you make it fun. They won't care that it's good for them. How about a Regatta, with Salad Boats. Easy enough to assemble, the kids might want in on the action. Created for the Craze-E Salad Contest.

Provided by Diana 2

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 new potatoes
1/2 teaspoon salt
4 French style green beans, fresh
1/4 cup plain yogurt
1 tablespoon chives, finely chopped
salt and pepper (optional)
6 jumbo pasta shells, cooked al-dente
1 hard-boiled egg, sliced
1/8 cup sweet red pepper
1 tablespoon mild cheddar cheese, shredded
1 carrot, cut into long thin sticks
3 leaves lettuce, wavy

Steps:

Peel potatoes and cut into 1/2" cubes. Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool.
Steam or boil beans for 3 minutes, or until just cooked but still firm. Rinse in cold water and drain.
Mix together yogurt, chives plus the salt and pepper if using. Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute.
Gently fill the pasta shells with the potato mixture, mounding slightly. Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate.
Now to decorate:.
Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture.
Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces. Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip. These will form the oars. (think Viking Ship).
Cut the red pepper into small squares and place them on their edges, along both sides of the shell.
Sprinkle the shredded cheese on top of the potato mixture.
Use a long carrot stick as the mast. Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad.
Chill until ready to serve.

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