Quick Golden Potato Salad Recipes

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QUICK GOLDEN POTATO SALAD



Quick Golden Potato Salad image

What's a cookout without potato salad? Incomplete, we say. We think Linda's version will become a summer staple. -Linda Behrman, North Merrick, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, chopped
1 small red onion, chopped
1/2 cup shredded carrot
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1 tablespoon mustard seed
3 teaspoons snipped fresh dill, divided
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 21g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 345mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

YUKON GOLD POTATO SALAD



Yukon Gold Potato Salad image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Categories     side dish     potatoes     potato salad     barbecue     summer recipes     picnic recipes

Yield 8

Number Of Ingredients 10

8 medium Yukon gold potatoes
1 1/4 c. mayonnaise
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh dill
Freshly ground pepper
3 celery stalks
1 1/2 c. finely chopped Vidalia onion
3 scallions
6 hard-boiled large eggs

Steps:

  • Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  • Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

QUICK POTATO SALAD



Quick Potato Salad image

You can whip up this potato salad in just 25 minutes. It requires no leftovers.

Provided by Abbi Saesong

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 10

2 potatoes, peeled and diced
3 hard-cooked eggs, peeled and diced
½ cucumber, peeled and diced
1 tomato, diced
1 celery stalk, diced
¼ onion, diced
¼ cup chopped green onion
¾ cup low-fat mayonnaise
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
  • Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g

GOLDEN POTATO SALAD



Golden Potato Salad image

Provided by Lucy Severson

Categories     Salad     Egg     Potato     Side     Vegetarian     Quick & Easy     Spring     Bon Appétit     California

Yield Serves 8

Number Of Ingredients 11

3 pounds russet potatoes, peeled, cut into 1-inch pieces
4 hard-boiled eggs, peeled, yolks and whites separated
4 radishes, thinly sliced
8 sweet pickles, finely chopped
1 cup chopped celery
1 cup chopped onion
1 teaspoon dried mustard
2 tablespoons prepared mustard
2 tablespoons sweet pickle juice
1 cup light mayonnaise
1/4 cup milk

Steps:

  • Cook potatoes in large pot of boiling water until just tender. Drain. Transfer potatoes to large bowl and cool.
  • Mince egg whites. Add whites, radishes, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth.
  • Pour dressing over potatoes and toss gently. Season with salt and pepper.

GOLDEN POTATO SALAD



Golden Potato Salad image

Yukon Gold potatoes and grainy mustard will make this tasty golden potato salad recipe stand out among your favorite summer cookout sides.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch     Salad

Time 35m

Yield 6

Number Of Ingredients 11

For the Salad:
1 teaspoon salt
2 pounds Yukon Gold potatoes , washed, cut in 1/2-inch to 1-inch cubes
1/2 cup diced celery
4 hard-cooked eggs , chopped
1/4 cup finely chopped onion, optional
For the Dressing:
1 cup mayonnaise
1/2 teaspoon salt
1 to 2 tablespoons grainy mustard
2 teaspoons dill relish

Steps:

  • Gather the ingredients.
  • Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
  • Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
  • In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
  • Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
  • Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
  • Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.

Nutrition Facts : Calories 446 kcal, Carbohydrate 33 g, Cholesterol 140 mg, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, Sodium 894 mg, Sugar 3 g, Fat 31 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

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