Potato Salad Ii Recipes

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POTATO SALAD DRESSING II



Potato Salad Dressing II image

This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.

Provided by ANTLALA

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 8

½ cup creamy salad dressing
½ teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
¾ cup white sugar
¼ cup water
¼ cup white wine vinegar

Steps:

  • In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
  • Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 11.2 g, Cholesterol 26.4 mg, Fat 2.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 73.5 mg, Sugar 10.4 g

CLASSIC POTATO SALAD



Classic Potato Salad image

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.

CREAMY POTATO SALAD FOR TWO



Creamy Potato Salad for Two image

"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

4 small red potatoes, cubed
1/4 cup water
1/3 cup mayonnaise
1 hard-boiled large egg, chopped
2 tablespoons chopped celery
2 tablespoons chopped carrot
2 tablespoons chopped red onion
2 teaspoons sweet pickle relish
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 561mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.

CLASSIC POTATO SALAD



Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

  • Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

POTATO SALAD STIR-INS II



Potato Salad Stir-Ins II image

From Better Homes and Gardens. A basic potato salad with fresh ingredients to stir in. The stir ins also work well with a store bought potato salad. Prepare the basic potato salad, then use your judgment with the stir ins.

Provided by threeovens

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 33

2 1/2 lbs potatoes
1 1/4 cups mayonnaise
1 tablespoon prepared mustard
salt & freshly ground black pepper
radish, sliced
fresh dill, chopped
celery, chopped
chili pepper, sliced
blue cheese, crumbled
bacon, cooked and crumbled
egg, hard-boiled and chopped
tomatoes, chopped
pineapple, chopped
cashews, chopped
lemon zest
cucumber, chopped
carrot, shredded
pickle relish
lima beans, cooked
corn, cooked
chili powder
red onion, chopped
fresh basil, torn
fresh mozzarella cheese, chopped
salami, chopped
artichoke heart, chopped
olive, sliced
shrimp, cooked and chopped (or use salad shrimps)
capers, drained
lemon, sliced
apple, sliced
ham, chopped
smoked cheese, grated

Steps:

  • Boil potatoes 10 to 15 minutes until tender; let cool.
  • Chop or thinly slice potatoes.
  • Combine mayonnaise, mustard, salt and pepper and pour over potatoes; toss.
  • Stir in the combination of your choice,using a little or a lot, your choice!

POTATO SALAD II



Potato Salad II image

This is a good potato salad recipe for us folks who don't like onions. I really wanted to try a potato salad recipe, and they ALL had onion of some sort. By not putting any, I'd lose half the taste. Well, this may seem a silly recipe to some of you, but I love it and so does my brother!

Provided by AGLAIA99

Categories     Creamy Potato Salad

Time 20m

Yield 2

Number Of Ingredients 4

3 potatoes, peeled and quartered
2 teaspoons salt
4 tablespoons creamy salad dressing (e.g. Miracle Whip)
salt and pepper to taste

Steps:

  • Place potatoes in a medium saucepan with enough water to cover. Add 2 teaspoons salt. Bring to a boil; cook until tender, about 15 minutes. Drain, and allow to cool until easily handled but still warm.
  • Cut potatoes into bite size pieces, and transfer to a medium mixing bowl. Add salad dressing, and gently stir until well coated. Season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 330 calories, Carbohydrate 59.5 g, Cholesterol 9.3 mg, Fat 7.8 g, Fiber 7 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 2578 mg, Sugar 6.2 g

GREEK POTATO SALAD II



Greek Potato Salad II image

Make and share this Greek Potato Salad II recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs small red potatoes, halved and sliced crosswise,¼ inch thick
1 small red onion, halved and sliced thin crosswise
1 1/2 cups kalamata olives, pitted and cut into slivers
1/4 cup capers
3 hard-boiled eggs, quartered
2 cloves unpeeled garlic
1 teaspoon crumbled oregano
2 1/2 tablespoons red wine vinegar
3/4 cup olive oil
1 cup crumbled feta cheese
1/2 cup finely chopped cilantro or 1/2 cup parsley

Steps:

  • Steam potatoes in batches, covered, for 6-8 minutes, or until just tender and, in a large bowl, combine with the onion, olives, capers, and hard-boiled eggs.
  • Boil garlic for 5 minutes and peel it.
  • In a blender, puree garlic with oregano, vinegar and oil.
  • Add feta and blend dressing until it is combined well.
  • Toss potatoes with dressing and cilantro and season to taste.

Nutrition Facts : Calories 567.9, Fat 38.9, SaturatedFat 8.8, Cholesterol 128.2, Sodium 788.4, Carbohydrate 45.6, Fiber 6.6, Sugar 3.9, Protein 12

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