TASTY TATER SALAD
Tasty Tater Salad
Provided by Hidden Valley
Categories Salad
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes and salt in medium saucepan and cover with cold water. Bring to a boil, then reduce heat to simmer.
- Cook 10 minutes or until potatoes are tender. Drain and let cool.
- Place potatoes in a large bowl. Roughly break up potato slices into half-inch pieces. Add remaining ingredients.
- Toss gently until well mixed. Cover and refrigerate until serving time.
Nutrition Facts :
PAT'S BEST 'TATER SALAD (POTATO SALAD)
This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.
Provided by Bone Man
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
- Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
- Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
- Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
- Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
- NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.
UNCLE JEFF'S TATER SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
- Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 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.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
- While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
- Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
- Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.
TATER SALAD OLE
Ready, Set, Cook! Special Edition Contest Entry: Spice up any backyard BBQ with this yummy side salad!! With each layer this your guests will be coming back for more. This recipe has a little bit of everything needed for a successful salad; a little crunch, a little spice, and of course mouth watering potatoes!!! One note during preparation I used a piping bag for the little dollop of sour cream on top. Also to add a little extra kick add a little bit of cayenne peper to the ear of corn before roasting.
Provided by LMRadz11
Categories Potato
Time 35m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 16
Steps:
- First add the bag of Simply Potatoes and the whole carton of chicken broth into a pot. Bring items to a light boil and let broth absorb into the potatoes to add softness. Remove, drain and cool.
- In the meantime, add the cumin, red pepper flakes, taco seasoning, may and sour cream to a bowl, whisk and set aside (allowing flavors to marinate).
- Dice the hard boil eggs, red bell pepper and olives. Add ingredients to large bowl along with the cooled potatoes, black beans and green chiles. Fold in the the sauce. Once well mixed place in the fridge allowing time to marinate.
- Side Note: To roast your ear of corn, take your pre cooked ear of corn, place on a baking sheet, and put under broiler for a few minutes (until kernels start looking nice and golden). Once cool cut the kernels off the ear and place in bowl.
- Once all your ingredients are prepared grab your large shot glasses. Make your first layer your tater salad. Next layer will be some roasted corn and final layer the shredded cheddar. Top off each "shot" with a dollop of sour cream and add a jalapeno slice to the side of the cup.
Nutrition Facts : Calories 356.9, Fat 20.2, SaturatedFat 7.5, Cholesterol 123.2, Sodium 910.9, Carbohydrate 31.9, Fiber 7.2, Sugar 6.7, Protein 14.7
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- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
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- Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
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