Skin On Potato Salad Recipes

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RED SKIN POTATO SALAD



Red Skin Potato Salad image

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

2 lbs red potatoes, scrubbed
6 eggs, boiled & chopped
1 lb bacon, fried & crumbled
1 onion, chopped (or use green onions)
1 stalk celery, chopped
1 1/2 cups mayonnaise (not miracle whip)
1/2 cup sour cream
salt & pepper

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



Red Skinned Potato Salad image

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

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

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

SKIN-ON POTATO SALAD



Skin-on Potato Salad image

A crowd-pleasing salad that gets a kick from green chilies.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h45m

Yield 24

Number Of Ingredients 9

4 pounds red potatoes (12 medium)
3 cups mayonnaise or salad dressing
2 tablespoons white vinegar
2 tablespoons yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 medium celery stalks, chopped (2 cups)
2 medium onions, chopped (1 cup)
2 cans (4.5 ounces) Old El Paso™ chopped green chiles, drained

Steps:

  • Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat.
  • Boil 30 to 35 minutes or until tender; drain. Cool slightly. Cut into cubes (about 12 cups).
  • Mix mayonnaise, vinegar, mustard, salt and pepper in 8-quart glass or plastic bowl. Add potatoes, celery, onions and chilies; toss.
  • Cover and refrigerate about 4 hours or until chilled.

Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 15 mg, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg

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.

RED BLISS POTATO SALAD



Red Bliss Potato Salad image

This summer staple has no mayonnaise, so it's perfect for an outdoor lunch.

Provided by Martha Stewart

Number Of Ingredients 9

3 pounds red bliss potatoes (or any small red-skinned potatoes)
1 pound thick-cut bacon
1/4 cup grainy mustard
1/3 cup red wine vinegar
2 teaspoons sugar
Salt and freshly ground pepper
2/3 cup light olive oil or vegetable oil
1 red onion, finely diced
1 cup chopped flat-leaf parsley

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.

LOADED POTATO SALAD



Loaded Potato Salad image

Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. -Monique Boulanger, Greenwood, Nova Scotia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes, quartered
1/2 pound bacon strips, chopped
1/2 cup mayonnaise
1/4 cup creamy Caesar salad dressing
1/4 cup ranch salad dressing
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 green onions, chopped
1/4 cup shredded cheddar cheese
Coarsely ground pepper, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender., Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings., Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled., Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

Nutrition Facts : Calories 365 calories, Fat 28g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 497mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

ZESTY RED SKIN POTATO SALAD



Zesty Red Skin Potato Salad image

This dish is always a hit at family gatherings. The addition of horseradish gives the salad a delightful zip.

Provided by curly top

Categories     Potato

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 lbs red potatoes, cubed
1/2 cup mayonnaise (or salad dressing)
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill weed
1 teaspoon granulated sugar
3 tablespoons vinegar
1/2 small red onion, diced
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, chopped
1 celery rib, finely chopped

Steps:

  • Cook potatoes in boiling salted water until tender.
  • Drain and let potatoes cool to room temperature.
  • In large bowl combine all other ingredients.
  • Mix well and stir in potatoes.
  • Cover and chill.

Nutrition Facts : Calories 243.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 111, Sodium 368.1, Carbohydrate 24.1, Fiber 2.3, Sugar 4.5, Protein 6.5

RED-SKIN POTATO SALAD



Red-Skin Potato Salad image

Traditional Southern potato salads are usually served chilled and contain either a mustard- or mayonnaise-based dressing. Big Bob Gibson Bar-B-Q first served a mustard-based potato salad, but over the years the recipe has gradually changed to a mayonnaise version. Because of the high ratio of hard-boiled eggs, it can almost be classified as a potato and egg salad.

Yield serves 12

Number Of Ingredients 8

6 cups unpeeled diced red-skin potatoes
4 hard-boiled eggs, chopped well
3/4 cup mayonnaise
1/3 cup sweet pickle relish
1/4 cup white onion, chopped fine
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon celery seed

Steps:

  • Place the diced potatoes in a large pot and cover with water. Boil the potatoes, uncovered, until tender, 12 to 15 minutes. Drain and transfer the potatoes to a mixing bowl. Add the remaining ingredients, and mix gently with a rubber spatula. Chill and serve.
  • Stove

RED POTATO AND EGG SALAD



Red Potato and Egg Salad image

This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 17 servings (3/4 cup each).

Number Of Ingredients 12

5 pounds medium red potatoes, halved
5 hard-boiled large eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

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