SMOKY TWO-POTATO SALAD
Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.
Provided by Serena Ball
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
- Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.
Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams
HOT GERMAN POTATO SALAD FOR TWO
Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 469mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
TWO-POTATO SALAD WITH DILL DRESSING
Make a dilly of a potato salad using both white and sweet potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 4
Number Of Ingredients 10
Steps:
- In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt. Add all remaining ingredients; toss.
- Cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : ServingSize 1 Serving
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
CREAMY POTATO SALAD FOR TWO
"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 561mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
SIMPLE POTATO SALAD FOR TWO
This is the same basic recipe my mom has always made. A lot of the measurements are guesses and should be added to taste. You can also add peppers, pickles, celery, etc. I made this in a small batch today, since it's just me. It's a good amount for one or two people to eat a few times. But it's easy enough to double or triple or....you get the idea. I love this because it's what I grew up on and I am not a celery fan and also find most commercial potato salad to be too bland or too sweet.
Provided by JMS0173
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
- When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
- Sprinkle vinegar over potatoes.
- Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
- Add onions, seasonings and the mayonnaise and stir until well incorporated.
- Decorate top of salad with reserved eggs.
- Chill to blend all flavors, but also tastes good slightly warm right after you make it!
POTATO SALAD FOR TWO
Make and share this Potato Salad for Two recipe from Food.com.
Provided by Sara 76
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender. Drain and cool.
- Roughly chop potatoes into chunks.
- Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
- Season with salt and pepper if desired.
Nutrition Facts : Calories 353.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 6.4, Sodium 500.1, Carbohydrate 64.5, Fiber 8.4, Sugar 7.1, Protein 6.7
TWO-POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
- Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
- Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.
TWO-POTATO SALAD WITH MUSTARD DRESSING
Categories Salad Mustard Potato Side Steam Quick & Easy Bell Pepper Sweet Potato/Yam Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.
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