Nothing Fancy Potato Salad Recipes

CLASSIC POTATO SALAD

Classic Potato Salad image

Provided by Nancy Fuller

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 pounds red potatoes
Kosher salt
6 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
2 fresh chives, chopped
1 white onion, finely chopped
Freshly ground pepper

Steps:

Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL

Crushed Baby Potatoes With Sardines, Celery and Dill image

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.

Provided by Alison Roman

Categories weekday, seafood, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
Kosher salt
1/3 cup olive oil
1/4 cup finely chopped fresh dill or parsley, plus more for garnish
2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste
1 tablespoon finely grated lemon zest
4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
Freshly ground black pepper
4 celery stalks, thinly sliced on a bias
1 cup celery leaves or tender leaves and stems of fresh parsley
1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces

Steps:

Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.

FANCY PASTA OR POTATO SALAD

Fancy Pasta or Potato Salad image

This recipe can either be made with your favorite macaroni shape pasta or you can use for a tasty pototo salad. I got this recipe from the Southern Magazine years ago when I first started cooking. I just changed the elbow macaroni to the ditalini (small tube shape) macaroni and added dill relish.

Provided by Marsha D.

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup ditalini, cooked and drained (pasta- small tube macaroni) or 2 cups potatoes, diced, cooked and drained
4 slices cooked bacon, crumbled
1/2 cup celery, diced
1/4 cup green peppers or 1/4 cup red pepper, diced
1/4 cup onion, diced
1 tablespoon dill relish
2 teaspoons dill weed or 2 teaspoons dill seeds
1/4 cup mayonnaise
1 tablespoon ketchup
1/2 teaspoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar

Steps:

Cook macaroni according to pkg. or potatoes. Drain well.
Combine in large bowl, cooked macaroni (or potatoes),bacon crumbles, celery, onion, green or red peppers, and dill relish.
Add dill weed or dill seeds and stir well.
In a small bowl combine mayonnaise, ketchup, chili powder, Worcestershire sauce, salt, black pepper and sugar. Stir well.
Pour dressing over macaroni salad or potatoes and stir to combine.
Chill 30 minutes to 1 hour before serving.
Note: Using macaroni, this will last a week in the refrigerator. Also this has the best flavor a day are two after making.
You may also serve warm but its best chilled.

Nutrition Facts : Calories 222.6, Fat 8.8, SaturatedFat 1.9, Cholesterol 12.6, Sodium 719.8, Carbohydrate 29.4, Fiber 1.6, Sugar 4.6, Protein 6.9

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