Updated Potato Salad Recipes

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AN UPDATED RED POTATO SALAD



An Updated Red Potato Salad image

My mom always makes this on requests for dinner or parties. It's so simple, yet all the flavors together really tantalize your palate. Red wine vinegar and sour cream really update this classic recipe.

Provided by misscait21

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

8 red potatoes
1 ½ cups mayonnaise (such as Hellmann's®/Best Foods®)
⅔ cup sour cream
3 tablespoons red wine vinegar
3 tablespoons white sugar
2 teaspoons dried minced onion
1 teaspoon celery seed
4 hard-cooked eggs, chopped
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cube potatoes.
  • Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 20.9 g, Cholesterol 65.1 mg, Fat 19.9 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 144.4 mg, Sugar 3.8 g

CLASSIC POTATO SALAD



Classic Potato Salad image

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.

UPDATED POTATO SALAD



Updated Potato Salad image

From Vegetarian Times. This recipe uses yogurt and mustard to create a bright, creamy dressing for the potatoes and other veggies. I use whole milk yogurt for superior flavor and nutrition.

Provided by duonyte

Categories     Potato

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 7

2 lbs fingerling potatoes, cut into 1 inch pieces
1/2 cup plain low-fat yogurt
1/4 cup whole grain mustard
2 teaspoons olive oil
1 small red bell pepper, diced (about 1 cup)
3 celery ribs, diced (about 1 cup)
1/2 small red onion, sliced (about 1/2 cup)

Steps:

  • Place potatoes in large saucepan and cover with cold water. (I add a little salt to the cooking water).Bring to a boil. Reduce heat to medium and cook for 5 to 6 minutes, or until potatoes are tender but not soft.
  • Meanwhile, whisk together the yogurt, mustard and olive oil in a large bowl. Stir in the red bell pepper, celery and onion.
  • Drain the potatoes, rinse under cold water, and drain again. Add potatoes to the yogurt mixture and stir to coat.
  • Add salt and pepper to taste. (I add pepper, but generally don't feel it needs salt).
  • Serve chilled or slightly warm.

Nutrition Facts : Calories 110.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.9, Sodium 129.8, Carbohydrate 20.7, Fiber 3.5, Sugar 3.3, Protein 3.3

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