PHILADELPHIA POTATO SALAD WITH CELERY
Discover this crunchy, tangy PHILADELPHIA Potato Salad with Celery! Learn how to make this quick, easy dish that is perfect for summertime!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
- Refrigerate 1 hour or until completely cooled.
- Mix reduced-fat cream cheese, milk and seasoning until blended. Add to potatoes; mix lightly. Stir in remaining ingredients.
Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.9831 g, Sugar 0 g, Protein 3 g
PHILADELPHIA POTATO SALAD WITH CELERY
Discover this crunchy, tangy PHILADELPHIA Potato Salad with Celery! Learn how to make this quick, easy dish that is perfect for summertime!
Provided by Kraft Heinz
Yield 16 servings
Number Of Ingredients 9
Steps:
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
- Refrigerate 1 hour or until completely cooled.
- Mix reduced-fat cream cheese, milk and seasoning until blended. Add to potatoes; mix lightly. Stir in remaining ingredients.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
CELERY AND POTATO SALAD
Provided by Ruth Cousineau
Categories Salad Potato Side Picnic Quick & Easy Backyard BBQ Dinner Lunch Mayonnaise Celery Summer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
- Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
- While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
- Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
- Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
CELERY SEED POTATO SALAD
From Branchville, New Jersey, field editor Grace Yaskovic shares this fresh-tasting potato salad seasoned with onion and celery seed. The mayonnaise dressing gets its sweetness from sugar and whipping cream, and its tang from mustard and sugar.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-boiled eggs, celery, onion, salt and celery seed; set aside., In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, beaten egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.
Nutrition Facts :
HERBED CELERY-POTATO SALAD
No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.
PHILADELPHIA SUMMER POTATO SALAD
Baby red potato salad with tomatoes, celery, and Parmesan cheese is tossed with a creamy Italian cheese and herb sauce--and there's enough for a crowd!
Provided by Allrecipes Member
Time 1h30m
Yield 22
Number Of Ingredients 7
Steps:
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
- Refrigerate 1 hour or until completely cooled.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 13.1 g, Cholesterol 5 mg, Fat 2 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 121.6 mg, Sugar 0.6 g
PAPA PHIL'S POTATO SALAD
My father-in-law Phil always made this potato salad for family get togethers and no one else seemed to do it as good. Phil passed away a couple of years ago but his widow gave me the recipe and I think I have got it right. This is by far the best potato salad I have ever had
Provided by blueyedkansan
Categories Beginner Cook
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until tender, about 1 hour.
- Cool and peel and cut into cubes.
- Bring eggs to boil.
- Turn off heat, cover and let set for 10 minutes.
- Peel and slice.
- Mix with chopped onion and celery.
- Mix Miracle Whip, cooking oil, sugar and milk.
- Pour over potato mixture and mix.
- Salt and pepper to taste Refrigerate for 2 hours and serve.
Nutrition Facts : Calories 285.5, Fat 11.3, SaturatedFat 2.4, Cholesterol 160.8, Sodium 75.5, Carbohydrate 38.2, Fiber 4, Sugar 8.4, Protein 8.8
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
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