One More Potato Salad Recipes

POTATO SALAD FOR ONE

Potato Salad for One image

When I became a widower, I took to heart the challenge of learning to cook just for myself. I now have a growing collection of wonderful single-serving recipes. This potato salad is delicious and a snap to prepare for even the newest cook.-Ray Klinge, Tulsa, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1/4 cup Miracle Whip
2 tablespoons chopped celery
1 tablespoon chopped onion
1 tablespoon pickle relish, drained
1-1/2 teaspoons diced pimientos, drained
1 teaspoon Dijon mustard
1/2 teaspoon cider vinegar
Dash salt and pepper
1 medium baking potato, cooked, peeled and cubed

Steps:

In a small bowl, combine the Miracle Whip, celery, onion, relish, pimientos, mustard, vinegar, salt and pepper. Add potato and toss to coat. Chill for 1 hour.

Nutrition Facts : Calories 603 calories, Fat 45g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 724mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein.

POTATO SALAD

Potato Salad image

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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.

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

ONE PERSON POTATO SALAD

One Person Potato Salad image

This jazzed up potato salad is perfect for solo lunches or dinners. Prep time includes cooking time for potato. Cube potato before cooking to speed up cooking process.

Provided by TGirl

Categories Potato

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
2 tablespoons celery, chopped
1 tablespoon onion, chopped
1 tablespoon pickle relish
1 1/2 teaspoons pimientos, diced
1 teaspoon Dijon mustard
1/2 teaspoon cider vinegar
1 potato, cooked and cubed
salt, to taste
pepper, to taste

Steps:

Combine all ingredients EXCEPT potato in a bowl, mixing well.
Add potato, tossing gently to coat.
Chill until ready to eat.

Nutrition Facts : Calories 424.1, Fat 20.1, SaturatedFat 3, Cholesterol 15.3, Sodium 621.4, Carbohydrate 58.7, Fiber 5.5, Sugar 8.8, Protein 5.3

ONE MORE POTATO SALAD

One More Potato Salad image

This recipe is from All You magazine, where it was called Paul Revere Potato Salad. The bay leaf and garlic add a subtle difference. Rather than scallions, I used a small yellow onion and used Creole mustard instead of whole grain mustard. I also added Creole Seasoning (#127738) to taste.

Provided by iris5555

Categories Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs small red potatoes, cut into 1-inch pieces
2 bay leaves
3 garlic cloves, peeled
1 bunch scallion, chopped
2 celery ribs, chopped
1/4 cup vegetable oil
3 tablespoons tarragon vinegar
1 tablespoon whole grain mustard
salt and pepper
1 cup mayonnaise
1/2 cup chopped parsley

Steps:

Bring potatoes, bay leaves, garlic and enough cold salted water to cover to a boil in a Dutch oven.
Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
Combine scallions, celery, oil, vinegar and mustard in a bowl.
Season with salt and pepper.
Add potatoes.
Stir in mayonnaise and parsley.
Serve at room temperature or slightly chilled. (I thought this salad tasted better the second day.).

Nutrition Facts : Calories 241.7, Fat 11.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 171.6, Carbohydrate 32.9, Fiber 4, Sugar 3, Protein 3.7

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