Kitchen Sink Potato Salad Recipes

MOM'S KITCHEN SINK POTATO SALAD RECIPE - (3.8/5)

Mom's Kitchen Sink Potato Salad Recipe - (3.8/5) image

Provided by Cookie67

Number Of Ingredients 22

Ingredients

DRESSING:
4 lbs potatoes, peeled and cut into cubes
5 cups chicken broth (or 1 tbsp chicken soup base in 5 cups water)
3 tbsp Dijon-style mustard
1 tbsp lemon juice
1/2 tsp sugar
1/2 cup olive oil
1/4 cup mayonnaise
1 tsp mustard powder
1/2 tsp whole celery seed
1-2 tsp salt (to taste)
1/2-1 tsp freshly ground pepper
1 tbsp minced dill pickle
1/2 cup minced red onion
4 green onions, sliced
3/4 cup chopped celery
1 cup chopped bell pepper (red, green or both)
2 hard-boiled eggs, chopped
1/3 cup chopped pimento-stuffed green olives
1/3 cup chopped black olives
1/2 cup pickle relish
4 slices bacon, cooked and crumbled

Steps:

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl. In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper. Add the dressing to the potatoes and gently toss to coat. Add the remaining ingredients and gently stir to combine.

KITCHEN SINK POTATO SALAD

Kitchen Sink Potato Salad image

This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out.

Provided by mailbelle

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs potatoes, peeled and cut into cubes
2 (14 ounce) cans chicken broth
1/4 cup minced red onion
2 green onions, sliced
2 hard-boiled eggs, chopped
1/4 cup pickle relish
2 slices bacon, cooked and crumbled
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/4 cup olive oil
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
1/4 teaspoon whole celery seed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
In a separate bowl, whisk together the dressing ingredients.
Add the dressing to the potatoes and gently toss to coat.
Add the remaining ingredients and gently stir to combine.

KITCHEN SINK SALAD

Kitchen Sink Salad image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups loosely packed basil leaves
3/4 cup balsamic vinegar
1 clove garlic put through garlic press
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
3 pieces pancetta, roughly chopped
2 tablespoons pine nuts
1 (12-ounce) package mixed baby salad greens
1/2 English cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
2 tablespoons crumbled Gorgonzola
Freshly cracked black pepper

Steps:

To make the dressing:
In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
To prepare the salad:
In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

TEST KITCHEN'S FAVORITE POTATO SALAD

Test Kitchen's Favorite Potato Salad image

Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds cool.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

3 pounds russet potatoes (about 6 medium)
Kosher salt and freshly ground pepper
3 tablespoons distilled white vinegar, divided
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 cup finely chopped celery (from 3 stalks)
1/2 cup sliced cornichons (from about 20)
1/3 cup finely chopped scallions (from 3)

Steps:

Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.
In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.
Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

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