Richmond Potato Salad Recipes

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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.

PERFECT POTATO SALAD



Perfect Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced

Steps:

  • Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
  • Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

RUSSET POTATO SALAD



Russet Potato Salad image

A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h55m

Yield 8

Number Of Ingredients 9

3 lb Betty Crocker™ fresh russet potatoes, cut into fourths (about 4 large)
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1/2 cup chopped fresh dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/2 cup finely chopped red onion

Steps:

  • In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
  • Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
  • In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
  • Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g

RICHMOND POTATO SALAD



Richmond Potato Salad image

Make and share this Richmond Potato Salad recipe from Food.com.

Provided by Bliss

Categories     < 60 Mins

Time 40m

Yield 5 cups

Number Of Ingredients 11

3 hard cooked egg yolks
3/4 cup mayonnaise
1 teaspoon yellow mustard
3 tablespoons sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground celery seed
3 teaspoons sugar
1 small onion, chopped
2 celery ribs, sliced thinly
5 medium red potatoes, boiled, peeled, cubed, slightly mashed

Steps:

  • In large bowl, mash egg yolks, incorporate into the mayonnaise. Add mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar. Add onions, celery and potatoes; mix to desired consistency.

MOM'S RUSSIAN POTATO SALAD



Mom's Russian Potato Salad image

This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.

Provided by Jane Garrison

Categories     Salad     Potato Salad Recipes     No Mayo

Time 2h40m

Yield 6

Number Of Ingredients 8

5 small beets
2 potatoes
1 carrot, peeled
¼ cup chopped onion
1 dill pickle, chopped
½ cup sauerkraut, drained
3 tablespoons olive oil
salt to taste

Steps:

  • Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

Nutrition Facts : Calories 95 calories, Carbohydrate 8 g, Fat 6.9 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 261.9 mg, Sugar 4.8 g

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