CLASSIC POTATO SALAD
Provided by Jane Maynard
Number Of Ingredients 13
Steps:
- Chop potatoes into evenly-sized cubes, about 1″ square (no need to peel the potatoes, unless you do not want peels in your potato salad - we think the peels are nutritious and delicious and leave them on!). If you buy very small potatoes, you can skip chopping them as long as all the potatoes are the same size.
- Place potatoes in a large pot and add cold water, covering the potatoes so there is about 1 inch of water above them. Bring to a boil over high heat. Once boiling, add 2 tablespoons salt to water then reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced with a fork but not falling apart.
- Place a colander in the kitchen sink and then carefully pour the potatoes and water into the colander to drain the potatoes.
- Put potatoes in a large mixing bowl and then pour the vinegar over the potatoes. Using a rubber spatula, stir carefully to evenly distribute the vinegar. Let potatoes stand about 20 minutes to cool down.
- While potatoes are resting, in a small or medium sized bowl, mix together the mayonnaise, yogurt (if using), onion, celery (if using), yellow mustard, 1/2 teaspoon salt, pepper, paprika, dry mustard and relish (if using). Stir until well mixed.
- Add the mayonnaise mixture and the chopped eggs to the large bowl with the potatoes. Using a rubber spatula, gently stir everything together until evenly mixed. Cover bowl with plastic wrap and refrigerate for about 1 hour before serving.
- Transfer potato salad to a serving bowl and sprinkle the with paprika. Enjoy!
5 INGREDIENT SUPER SIMPLE POTATO SALAD
5 ingredient super simple potato salad, perfect for summer BBQs and kid friendly. Easy to make the day before.
Provided by Kylie
Categories side dishes
Time 15m
Number Of Ingredients 5
Steps:
- Steam the potatoes until bitethrough.
- Drain. Cool rapidly by covering in cold water. When the water warms, replace it with cold water until the water stays cold.
- Meanwhile, fry the bacon until crispy.
- Add the bacon, mayonnaise, parsley and spring onion to the potatoes and mix until well combined.
- Refrigerate until serving.
Nutrition Facts : ServingSize 1 side portion, Calories 431 kcal, Carbohydrate 29 g, Protein 8 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 442 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 25 g
QUICK POTATO SALAD
You can whip up this potato salad in just 25 minutes. It requires no leftovers.
Provided by Abbi Saesong
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
- Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g
MOM'S SUPER STUPENDOUS POTATO SALAD
In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.
Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
HEALTHIER CREAMY POTATO SALAD
Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.
Provided by coweed
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
- Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
THE BEST CREAMY POTATO SALAD
If you dislike any crunch in your potato salad and love mustard, this is the recipe for you! This is my mother-in-law's version of a 1950's Betty Crocker recipe and it's the ONLY potato salad I will eat. *Prep time does not include the boiling, peeling or cubing of potatoes and eggs.
Provided by Suzie Boozie
Categories Potato
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix mayonnaise, mustard, vinegar, sugar and salt.
- Gently fold in eggs and potatoes.
- Enjoy!
Nutrition Facts : Calories 535.6, Fat 30.1, SaturatedFat 5.3, Cholesterol 231.1, Sodium 1184.4, Carbohydrate 58.1, Fiber 3.4, Sugar 9, Protein 10.2
CRAZE-E POTATO SALAD BOATS - KID FRIENDLY
Getting kids to eat healthy is easy when you make it fun. They won't care that it's good for them. How about a Regatta, with Salad Boats. Easy enough to assemble, the kids might want in on the action. Created for the Craze-E Salad Contest.
Provided by Diana 2
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes and cut into 1/2" cubes. Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool.
- Steam or boil beans for 3 minutes, or until just cooked but still firm. Rinse in cold water and drain.
- Mix together yogurt, chives plus the salt and pepper if using. Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute.
- Gently fill the pasta shells with the potato mixture, mounding slightly. Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate.
- Now to decorate:.
- Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture.
- Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces. Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip. These will form the oars. (think Viking Ship).
- Cut the red pepper into small squares and place them on their edges, along both sides of the shell.
- Sprinkle the shredded cheese on top of the potato mixture.
- Use a long carrot stick as the mast. Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad.
- Chill until ready to serve.
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