Potato Salad With Celery And Scallions Recipes

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POTATO SALAD WITH CELERY AND SCALLIONS



Potato Salad with Celery and Scallions image

Serve this lighter potato salad with our Southern Pulled-Pork Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 7

1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
4 celery stalks, halved lengthwise and thinly sliced
2 scallions, thinly sliced
Coarse salt and ground pepper

Steps:

  • Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.
  • Meanwhile, in a large bowl, whisk together oil, mustard, and vinegar. Add celery, scallions, and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

Nutrition Facts : Calories 189 g, Fat 7 g, Fiber 4 g, Protein 5 g

HERBED CELERY-POTATO SALAD



Herbed Celery-Potato Salad image

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

1 1/2 pounds peewee potatoes, scrubbed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
5 teaspoons apple-cider vinegar
1 1/2 cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped
2 scallions, chopped
1 stalk celery, finely diced (1/4 cup)

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.

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.

POTATO SALAD WITH CELERY AND SCALLIONS



Potato Salad With Celery and Scallions image

from Everyday Food. Tossing the potatoes with the dressing while they're still hot helps flavor absorption.

Provided by iris5555

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs yukon gold potatoes, cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
4 celery ribs, thinly sliced
2 scallions, thinly sliced
kosher salt
ground pepper

Steps:

  • Set a steamer basket in a large saucepan.
  • Add enough water to come just below the basket.
  • Bring water to a boil.
  • Place potatoes in steamer basket and reduce heat to a simmer.
  • Cover and steam until tender, about 15 minutes.
  • Meanwhile, whisk oil, mustard and vinegar in a large bowl.
  • Add celery, scallions and hot potatoes and season with salt and pepper.
  • Toss to combine.
  • Cool to room temperature, tossing occasionally.

Nutrition Facts : Calories 218.3, Fat 7.1, SaturatedFat 1, Sodium 82.1, Carbohydrate 36.3, Fiber 4, Sugar 2.5, Protein 3.8

CREAMY POTATO SALAD WITH GRILLED SCALLIONS



Creamy Potato Salad with Grilled Scallions image

Provided by Sandra Lee

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 8

1 pound red potatoes, cut in to 1-inch cubes
1 bunch scallions, washed
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon spicy brown mustard
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.
  • While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside.
  • To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days.

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

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

GERMAN POTATO SALAD



German Potato Salad image

The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise). German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of "The Joy of Cooking."

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 pounds boiling potatoes, scrubbed but not peeled
4 strips bacon
1 bunch scallions, trimmed and cut into thin slices, including some of the green
1/2 cup minced celery, including some leaves
1/2 cup cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dry mustard

Steps:

  • Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
  • While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
  • In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
  • In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 2 grams, TransFat 0 grams

MUSTARD SCALLION POTATO SALAD



Mustard Scallion Potato Salad image

This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 5

1 pound small boiling potatoes (about 1 1/2 inches each)
1 teaspoon cider vinegar, or to taste
2 teaspoons olive oil
1 teaspoon Dijon mustard, or to taste
1/4 cup sliced scallion greens

Steps:

  • In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 minutes. Drain potatoes well in a colander and, when just cool enough to handle, halve. Transfer hot potatoes to a bowl and immediately toss with vinegar. Add remaining ingredients and salt and pepper to taste and gently toss until combined well. Serve potato salad warm or at room temperature.

CELERY SEED POTATO SALAD



Celery Seed Potato Salad image

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

6 medium red potatoes
4 hard-boiled large eggs, diced
2 celery ribs, finely chopped
1 small onion, finely chopped
1 teaspoon salt
1 teaspoon celery seed
6 tablespoons sugar
1/2 teaspoon cornstarch
1/2 teaspoon ground mustard
1/4 cup heavy whipping cream
1 egg, beaten
2 tablespoons white vinegar
1/2 cup mayonnaise
4-1/2 teaspoons butter

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 :

CELERY AND POTATO SALAD



Celery and Potato Salad image

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

1 1/2 pound small Yukon Gold potatoes, scrubbed well
4 large eggs
1/4 cup malt vinegar
1/3 cup finely chopped sweet onion
2/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons milk
1 bunch celery, including leaves, cut into 1/2-inch pieces

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.

POTATO SALAD



Potato Salad image

Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.

Provided by MRANDAL

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 6h30m

Yield 20

Number Of Ingredients 10

5 pounds red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
5 hard-cooked eggs, chopped
½ cup chopped red onion
½ cup chopped celery
3 tablespoons prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
  • Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g

POTATO, APPLE, AND CELERY SALAD



Potato, Apple, and Celery Salad image

This is a great change from regular potato salad! Love it! An English take on a French recipe, now all American!

Provided by Sharon123

Categories     Apple

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs new potatoes, scrubbed
salt and black pepper
6 stalks celery, sliced
1 small red onion, very finely sliced
2 red apples, such as red delicious, cored and diced
1/2 cup mayonnaise
2 tablespoons snipped fresh chives (to garnish)
6 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon sugar
salt and pepper

Steps:

  • Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
  • Drain, leave to cool, then cut the potatoes in half.
  • Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
  • Add the celery, onion, and apples to the potatoes.
  • Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
  • Cover and chill for at least 1 hour.
  • Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
  • Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
  • Makes 2/3 cup.

MASHED POTATO SALAD WITH SCALLIONS AND HERBS



Mashed Potato Salad With Scallions and Herbs image

Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds red potatoes, cut into 1 1/2-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2 teaspoons minced fresh rosemary
1 teaspoon fine sea salt, more as needed
1 teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
1/3 cup extra-virgin olive oil, more for drizzling
2 tablespoons mayonnaise, sour cream or crème fraîche
1 tablespoon Dijon or whole-grain mustard
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup chopped parsley
2 tablespoons chopped basil or dill

Steps:

  • Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
  • In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
  • Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

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From womansday.com


THE BEST POTATO SALAD RECIPE EVER | FAVORITE FAMILY RECIPES
2022-03-12 Add salt and pepper and lightly toss. In a small bowl, stir mayonnaise, sour cream, sugar, mustard, relish, dill and any other mix-ins together. Fold mixture into the eggs and potatoes until well combined. Slice remaining 2 eggs and layer on …
From favfamilyrecipes.com


POTATO SALAD WITH EGGS RECIPE - COURTNEY'S SWEETS
2017-03-13 Instructions. Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat. Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
From courtneyssweets.com


LUNCH LADY POTATO SALAD - PLAIN CHICKEN
2022-06-07 Place potatoes in a large pot. Cover with cold water. Cook potatoes over medium-high heat until fork tender. Drain the potatoes and cool. Once cool, peel and chop into 1/2-inch cubes. In a large bowl, mix together chopped celery, chopped onions, hard boiled eggs, sweet pickle relish, mayonnaise, salt, black pepper, and dry mustard.
From plainchicken.com


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