WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
EXCELLENT AND AMAZING POTATO SALAD
Make and share this Excellent and Amazing Potato Salad recipe from Food.com.
Provided by AZRoxy63
Categories Potato
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil whole unskinned potatoes until tender.
- Let them cool, peel, then chop roughly.
- Mix mustard, miracle whip, salt, and pepper in small bowl.
- Toss potatoes, eggs, onions, pickles, and black olives in a large bowl.
- Cover with dressing mix and coat evenly.
- Refrigerate for atleast 3 hours before serving.
Nutrition Facts : Calories 316.6, Fat 16.1, SaturatedFat 3.1, Cholesterol 164.2, Sodium 861.2, Carbohydrate 34.4, Fiber 3.8, Sugar 7.8, Protein 8.6
| MADDY'S POTATO SALAD |
Steps:
- 1. clean pots 2. quarter and drop into cold, salted water 3. bring to a boil and boil until tender 4. drain into mixing bowl 5. add other ingredients while pots are still hot and stir to combine 6. chill in fridge for four hours and serve
BIG DADDY POTATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
- In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.
AMAZING POTATO SALAD
I found this recipe in my Food and Wine magazine back in June 1997. The lady who created it is named Elizabeth. I have been making it this way since then. I have made it for parties and it is so liked by everyone that most people leave with the recipe. I hope you all enjoy this as much as we have. NOTE: Cook time and prep time does not include cooling times for eggs and potatoes. Don't let the amount of servings scare you, I normally reduce the amounts depending on how many people I am feeding. Just cut everything in half.
Provided by jb41848
Categories Potato
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
- Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
- Drain the eggs and cool under running water.
- When eggs are cool, peel and refrigerate until cold.
- Put the potatoes in a large pot and add water to cover.
- Add 3 tbsps.
- salt and bring to a boil over high heat.
- Cook until potatoes are completely tender but not falling apart,about 25 minutes.
- Drain ad spread out on baking sheet to cool slightly.
- Peel the potatoes while they are still warm, then let cool.
- In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
- Thinly slice the eggs and transfer to a bowl.
- Cut the potatoes into chunks.
- In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
- Season with salt and pepper and transfer to a serving bowl.
- Sprinkle with paprika and chives.
- Note: The potato salad can be refrigerated for up to 1 day.
- Remove from refrigerator 1 hour before serving.
- Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
- Bring to room temperature before assembling.
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
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