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
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.
MARK'S PERFECTLY PERFECT POTATO SALAD
This potato salad is the one you have at hotel buffets, upscale country clubs, and other places above the average persons means. The funny thing is, it is just a simple poor man's salad. Enjoy.
Provided by An Italian Jew
Categories Potato
Time 30m
Yield 16 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes.
- Slice potatoes about 1/4 inch, like thick potato chip.
- Boil potatoes until el dente, you don't want them too soft.
- Drain potatoes, let sit for a few minutes in strainer, they will continue to cook.
- Rinse potatoes in cold water for a few minutes.
- Combine the rest of all the ingredients.
- Fold in mayo mixture with potatoes.
- Refrigerate for at least four hours.
Nutrition Facts : Calories 157.5, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 212.7, Carbohydrate 16.6, Fiber 1, Sugar 2.5, Protein 1.4
TASTE'S LIKE MARK'S FEED STORE RED POTATO SALAD
My MIL loves Mark's Feed Store's Red potato salad. I tried several different recipes and she thinks this is the closest in flavor to the other's I tried. Maybe...maybe not, but we like it alot!! Update 6.2.10 thanks to everyone on http://www.recipelink.com/mf/14/33640 for trying the recipe as well.
Provided by Bella Rachelle
Categories Low Protein
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to a boil. Add red potatoes, cook til tender but firm, (about 15 minutes). Drain cooked potatoes, cool & then chop into 1 inch cubes.
- While potatoes are cooking, in a small bowl whisk together mayo, milk, vinegar, green onions, salt & pepper. Set aside.
- Bring eggs to a boil, cover and let eggs stand in hot water 10 minutes, cool, peel & dice.
- Add potatoes to the mayo mixture, mix well covering all potatoes, then add the eggs & celery.
- Chill 2 hours, serve & ENJOY!
Nutrition Facts : Calories 267.4, Fat 14, SaturatedFat 2.5, Cholesterol 84, Sodium 430.4, Carbohydrate 31.1, Fiber 2.6, Sugar 4.4, Protein 5.7
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- Picking the right potatoes. The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they're cooked and keep their firm texture in the salad when they're chopped up and tossed with dressing.
- Prepping and cooking potatoes. To peel or not to peel? If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them.
- Adding ingredients. Some people like to let the potatoes take the lead with just a few additions for flavor and texture, while others pack as many extras as they can into the mix.
- Choosing a dressing. Are you a creamy potato salad person? Or do you prefer tangy vinegar-based dressings? Time to choose! Creamy potato salads almost always have a mayonnaise-based dressing, but can also include sour cream, yogurt, and creamy-style salad dressings.
- Mixing it all ip. Once you've chosen your dressing ingredients, mix well and take a taste. Need more salt? Vinegar? Spice? Adjust seasonings before you start coating the potatoes with the dressing; the less you stir, the prettier your salad will look.
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