CLASSIC POTATO SALAD
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.
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
POTATO SALAD WITH CHIVES
This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
Provided by LYNNHOUSE
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
- In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
TWO-TONE POTATO SALAD
Provided by Food Network
Time 41m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander.
- Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool.
- Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.
STEAK AND POTATO SALAD
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
- In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.
Nutrition Facts : Calories 450 g, Fat 21 g, Fiber 5 g, Protein 32 g
GRILLED POTATO SALAD WITH CRAZY STEVE'S CAJUN CUKES
This potato salad is for anyone who loves bacon and onions...a little sour and spicy. Can be served hot or cold.
Provided by crazy Steve
Categories Red Potato Salad
Time 50m
Yield 10
Number Of Ingredients 15
Steps:
- Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet.
- Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated.
- Preheat grill for medium heat and lightly oil the grate.
- Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces.
- Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 48.3 g, Cholesterol 10.8 mg, Fat 9.2 g, Fiber 4.7 g, Protein 7.6 g, SaturatedFat 2 g, Sodium 1660.3 mg, Sugar 11.2 g
STEVE'S POTATO SALAD
Make and share this Steve's Potato Salad recipe from Food.com.
Provided by stevedee
Categories Low Protein
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- While potatoes are boiling combine rest of ingredients except eggs together in a small bowl to make the dressing.
- When potatoes are tender, drain, and put in a large bowl.
- While potatoes are still warm add dressing mixture and eggs.
- Refrigerate until cool, garnish with a few sprinkles of paprika if desired, and serve.
Nutrition Facts : Calories 265.3, Fat 14, SaturatedFat 2.4, Cholesterol 83.8, Sodium 465, Carbohydrate 30.6, Fiber 2.8, Sugar 5, Protein 5.3
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