PERFECT POTLUCK POTATO SALAD
The perfect potato salad truly does exist, and it's incredibly easy to make!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
- Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
- Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.
Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
LINZER, AND A PERFECT POTATO SALAD
Number Of Ingredients 0
Steps:
- Long, pale, and slim, the Linzer Delikatess is as elegant as a tuber could be. I found this Austrian variety at my usual market on a wet day in early July, and brought them home out of curiosity. The flesh was waxy and yellow, and held together well in salted boiling water. They were tender to the knife in ten minutes. Potatoes that keep their shape well in water tend to hold up when saturated with dressing, making them good for potato salads-in this case, a salad dressed with thick Spanish oil, mustard, and dill and tossed with chunks of peeled cucumber. We ate it with a fat, golden-skinned mackerel, smoked that morning by the fishmonger.
PERFECT POTATO SALAD
I am not a fan of potato salad, until I tried this recipe that is! This is a recipe I learned while visiting our good friend Ben in Louisiana in 2006, I got to help make it and threw this together from memory when I got home. I usually don't use measuring, everything is done to taste or looks but I have included measurements here so feel free to increase or decrease with your own personal taste. Time to make includes cooking potatoes and eggs, as well as cooling time.
Provided by Lori Alcorn
Categories < 60 Mins
Time 45m
Yield 12 , 12 serving(s)
Number Of Ingredients 9
Steps:
- Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
- Boil eggs while potatoes are cooking. Let them both cool after cooking.
- Add shredded pickles to eggs and potatoes in a large bowl.
- Mix mayo, mustard, dill, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
- Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.
Nutrition Facts : Calories 492.4, Fat 33.4, SaturatedFat 8.5, Cholesterol 141.9, Sodium 1085.1, Carbohydrate 37.9, Fiber 3.9, Sugar 4.6, Protein 11.6
PERFECT POTATO SALAD
Make and share this Perfect Potato Salad recipe from Food.com.
Provided by good2bdunn
Categories Potato
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring whole potatoes to a boil in a large covered pan. Boil for 25 minutes.
- Drain potatoes well and peel while still warm.
- Quarter and dice potatoes (I dice mine a little larger then what I'd like because they break down a bit in the mixing and become the perfect size)
- Add potatoes to large salad bowl.
- Add diced celery, onion and dill pickle.
- Combine mayonnaise through salt in a small mixing bowl to make the perfect potato salad dressing.
- Stir the dressing into the potato mixture.
- Add chopped eggs.
- Stir well.
- Cover potato salad and place in the refrigerator for a good hour to allow the potatoes to meld with the flavors of the other ingredients. It will be worth the wait!
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