POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
- Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
YOU'RE-BACON-ME-CRAZY POTATO SALAD
It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
TAILGATE POTATO SALAD
Make and share this Tailgate Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Let oven preheat to 400°.
- Prick the sweet potatoes in several places, using a fork (do not peel).
- Bake for about 30 minutes or just until tender (cooking time will depend of the size of the potatoes).
- Let cool completely and cut into 1/4-inch cubes.
- In a saucepan (big enough to accomodate the potatoes without crowding), add yukon gold potatoes, water to cover, and 1 teaspoon salt per quart of water.
- Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.
- Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.
- When cool enough to handle, peel and cut into 1/4-inch cubes.
- Cook the butternut squash cubes in boiling water to cover for about 5 minutes or just until tender; drain well.
- To make the dressing (can be done while the potatoes are cooking): in a mixing bowl, add the sugar, dry mustard, and salt; stir to combine.
- Stir in the onion and 2 tablespoons cider vinegar; mix until smooth.
- Gradually beat in the oil and remaining vinegar.
- Add in the celery seed and blend well.
- In a large bowl, gently mix the Yukon Gold potatoes, sweet potatoes, squash, and parsley.
- Add the cranberries, onion, and walnuts; pour the dressing over all.
- Mix gently to coat.
- Cover and refrigerate until ready to serve.
- Bring to room temperature before serving.
Nutrition Facts : Calories 550.2, Fat 40.1, SaturatedFat 3, Sodium 225, Carbohydrate 46.3, Fiber 4.9, Sugar 12.6, Protein 4.3
TAILGATE POTATO SALAD
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F. Scrub the sweet potatoes with a stiff brush but do not peel. Prick in several places with the tines of a fork. Bake until just tender when pierced with a fork, about 30 minutes. Alternatively, scrub and prick the potatoes and microwave on high for 6 to 8 minutes. Don't overcook or they won't cut nicely. Let cool completely and cut into 1/4-inch cubes.2. In a large pot filled with water, boil the Yukon Gold potatoes for 20 to 25 minutes, or until just tender. Drain well. When cool, peel and cut into 1/4-inch cubes.3. Cook the butternut squash cubes in boiling water to cover until just tender, about 5 minutes. Drain well.4. While the potatoes are cooking, make the dressing: In a bowl, mix together the sugar, dry mustard, and salt. Stir in the onion and 2 tablespoons of the cider vinegar and mix until smooth. Gradually beat in the oil and the remaining vinegar. Add the celery seed. Blend well. 5. To assemble the salad, in a large bowl, gently mix together the Yukon Gold potatoes, sweet potatoes, squash, and parsley. Add the dried cranberries, red onion, and walnuts, then pour the dressing over all. Mix gently. Cover and refrigerate, then bring to room temperature before serving. TO MAKE AHEAD: The dressing can be made up to 2 days ahead, covered, and refrigerated. Once dressed the salad will last, covered in the refrigerator, for up to 2 days.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
TAILGATE POTATO SALAD
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F. Scrub the sweet potatoes with a stiff brush but do not peel. Prick in several places with the tines of a fork. Bake until just tender when pierced with a fork, about 30 minutes. Alternatively, scrub and prick the potatoes and microwave on high for 6 to 8 minutes. Don't overcook or they won't cut nicely. Let cool completely and cut into 1/4-inch cubes.2. In a large pot filled with water, boil the Yukon Gold potatoes for 20 to 25 minutes, or until just tender. Drain well. When cool, peel and cut into 1/4-inch cubes.3. Cook the butternut squash cubes in boiling water to cover until just tender, about 5 minutes. Drain well.4. While the potatoes are cooking, make the dressing: In a bowl, mix together the sugar, dry mustard, and salt. Stir in the onion and 2 tablespoons of the cider vinegar and mix until smooth. Gradually beat in the oil and the remaining vinegar. Add the celery seed. Blend well. 5. To assemble the salad, in a large bowl, gently mix together the Yukon Gold potatoes, sweet potatoes, squash, and parsley. Add the dried cranberries, red onion, and walnuts, then pour the dressing over all. Mix gently. Cover and refrigerate, then bring to room temperature before serving. TO MAKE AHEAD: The dressing can be made up to 2 days ahead, covered, and refrigerated. Once dressed the salad will last, covered in the refrigerator, for up to 2 days.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
TAILGATE POTATO SALAD
Shift into high gear and pull into a finish line of compliments with this simple and flavorful potato salad. Champagne vinegar, dry wine, green onions and the right mix of herbs will leave your guests begging for more.
Provided by FOX Broadcasting Company
Categories NASCAR®
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly.
- Drain and cover to let stand until they are cool enough to handle.
- Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible.
- Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes.
- In a separate bowl add garlic, vinegar, Dijon mustard, 1/2 the salt and pepper and mix well. Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified.
- Add vinaigrette to the potatoes and mix well.
- Add green onions, parsley, dill, and basil and mix again.
- Serve immediately or at room temperature.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 25.1 g, Fat 34 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 1577.1 mg, Sugar 1.2 g
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