RED SKIN POTATO SALAD
This is from "Donna" at the All Recipes web site. This is my FAVORITE potato salad. If you do not care for the tangy mustard flavor of regular potato salad, give this one a try. It is creamy, with the taste of bacon, celery, and some onion. It does have eggs, so it's not a "leave it out all day at a picnic" salad.
Provided by French Lavender
Categories < 15 Mins
Time 2m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
- Drain & set in fridge to cool.
- Once cool, chop with the skin on.
- Combine potatoes, eggs, bacon, onion & celery.
- Mix together mayo, sour cream and salt & pepper.
- Add to other combined ingredients.
- Chill 1 hour before serving.
Nutrition Facts : Calories 399.1, Fat 31.2, SaturatedFat 9, Cholesterol 131.3, Sodium 583.5, Carbohydrate 20.7, Fiber 1.5, Sugar 3.7, Protein 9.5
RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
LOADED RED POTATO SALAD
This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
- Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.
RED POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h27m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.
- While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.
- Copyright 2003 Television Food Network, G.P. All rights reserved.
RED SKIN POTATO SALAD RECIPE
Custom red potato salad recipe- provided by gourmet chef in Arizona. Redskin potato salad is a refreshing taste for summer days
Provided by bzarko3
Categories < 60 Mins
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. Drain and cool potatoes.
- After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. Combine the sauce with the potatoes and toss to coat all the potatoes completely. Cover and refrigerate for at least one hour before serving. When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
- Caroline Toske.
- Arizona Personal Chef.
Nutrition Facts : Calories 212.7, Fat 8.9, SaturatedFat 2.6, Cholesterol 61.6, Sodium 271.6, Carbohydrate 28.8, Fiber 3.1, Sugar 3.5, Protein 5.2
RED BLISS POTATO SALAD
This summer staple has no mayonnaise, so it's perfect for an outdoor lunch.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in a large pot. Cover with cold water and bring to a boil. Turn down heat and simmer gently until potatoes are tender when pierced with the point of a knife, about 35 minutes. Drain and refresh in cold water.
- In a nonstick skillet, cook bacon until very crisp. Drain on paper towels. When cool, crumble into large pieces. Set aside.
- In a small bowl, whisk together mustard, vinegar, sugar, and salt and pepper to taste. Whisk in oil and set aside.
- Cut potatoes into 1/4-inch-thick slices and place in a large bowl. Stir in onion and dressing. Let marinate at least 1 hour.
- Before serving, stir in parsley and bacon, reserving some to sprinkle on top.
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