MASHED POTATO SALAD
My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.
Provided by Linda
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
- Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g
SMASHED POTATO SALAD
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
- Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.
MASHED POTATO SALAD
Make and share this Mashed Potato Salad recipe from Food.com.
Provided by jan007
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel cut and cook potatoes as for mashed potatoes.
- When done drain well, mash.
- Add relish, chopped onion, celery, salt and pepper.
- In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
- Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
- Fold in eggs.
- Refrigerate overnight.
Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
SMASHED POTATO SALAD
Steps:
- In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.
COUNTRY-STYLE SMASHED POTATO SALAD
Enjoy a devilishly good Country-Style Smashed Potato Salad. You can thank the hard-cooked eggs and MIRACLE WHIP for this smashed potato salad's great flavor. Our Country-Style Smashed Potato Salad is quick to make and will be quick to leave everyone's plate at any outing.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
- Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.
- Sprinkle with paprika; top with egg slices.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
SMASHED POTATO SALAD
This is good either warm or at room temperature :) Yukon Gold potatoes can used in place of the red, or use half each, the cheddar cheese is only optional, prep time includes boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt.
- Bring to a boil and cook until just fork tender (cooking time will vary depending on the size of the potatoes) drain then place in a large bowl.
- Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth).
- Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine.
- In a small bowl whisk together mayonnaise, sour cream and mustard; add to the potato mixture and toss to combine; add to the potato mixture and mix until well combined.
- Season with seasoned salt (or white salt) and black pepper to taste.
- Mix in grated cheddar cheese (if using).
- Serve warm or room temperature.
Nutrition Facts : Calories 491.6, Fat 17.2, SaturatedFat 7.2, Cholesterol 28.8, Sodium 352.5, Carbohydrate 76.8, Fiber 7.8, Sugar 7.1, Protein 9.4
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- Heat oven to 450°. Place potatoes in a large pot and cover with 1” cold water. Season with salt and bring to a boil. Reduce heat and simmer until tender, 15–18 minutes. Drain and return to pot to dry.
- Working with one potato at a time, place each under a glass or flat-bottom measuring cup and press to flatten. Divide oil between two rimmed baking sheets. Transfer smashed potatoes to baking sheets and turn to coat. Season with salt, pepper, and ginger. Roast, flipping once, until golden, 20–25 minutes.
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