RED & WHITE POTATO SALAD WITH PICKLED ONIONS
Potato salad is a creamy barbecue classic - leave the skin on the potatoes and add chopped pickles and celery for texture and crunch
Provided by Jennifer Joyce
Categories Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Meanwhile, combine the onion and vinegar in a large bowl, cover and set aside.
- Drain the potatoes and return to the pan, then stand for 5 mins to steam-dry. Slice them into bite-sized pieces and add to the bowl with the onion and vinegar, season with salt to taste and toss to combine. Cover and chill until cold.
- Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery, gherkin and dill. Stir with a spatula until well combined, taking care not to break up the potatoes too much. Season to taste, then chill for at least 1 hr before serving.
Nutrition Facts : Calories 222 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
TEXAS-STYLE POTATO SALAD WITH MUSTARD AND PICKLED RED ONIONS
Steps:
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.
- Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.
- Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.
RED'S POTATO SALAD
This recipe was used in family's catering business for over 40 years; even today it receive lots of compliments.
Provided by SFLOOKOUT
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 50
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
- Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
- Garnish potato salad with radish roses and egg slices.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 30.9 g, Cholesterol 42 mg, Fat 8.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 152.3 mg, Sugar 1.9 g
POTATO SALAD WITH QUICK-PICKLED ONIONS AND CELERY
A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
- Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, 1/4 teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.
Nutrition Facts : Calories 243 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 308 g
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- Steam the potatoes for 12-15 minutes until tender. Meanwhile, put the onion in a large bowl and add the vinegar, sugar and sea salt. Drain the potatoes and leave to dry for 5 minutes in the hot pan. Toss in the bowl with the onion and vinegar while still warm, so they absorb the flavours. Taste, add more salt if needed, then leave to cool slightly.
- Mix the mayo with the mustard (see tip), then add to the vinegary potatoes with the rest of the ingredients. Mix gently, being careful not to break up the potatoes. Taste and adjust the seasoning, then serve warm. (To serve cold, let the potatoes cool completely before tossing with the other ingredients.)
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