FRIED POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste.
- While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl.
- Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
WARM POTATO SALAD WITH FRIED ONIONS
This is something I whipped up as a side dish when we ran out of everything else and we liked it so much, it became a standard.
Provided by Mom of 10
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- cook the potatoes, peel and cube.
- chop the onion and fry in a deep frying pan until golden. (Add cubed celery and fry lightly.).
- add cubed potatoes, lemon juice, and salt.
- mix together gently until heated through.
Nutrition Facts : Calories 160.8, Fat 1.5, SaturatedFat 0.2, Sodium 11.5, Carbohydrate 33.9, Fiber 4.3, Sugar 2.1, Protein 3.9
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
WARM POTATO AND GREEN BEAN SALAD
Provided by Marian Burros
Categories weekday, salads and dressings, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes; do not peel. Cover with water, and boil in covered pot until tender, about 20 minutes.
- Wash green beans and trim ends.
- Chop onion.
- In a bowl large enough to hold potatoes and green beans, whisk the oil, vinegar, lemon juice, mustard and anchovy paste. Add onion.
- Five to seven minutes before potatoes are cooked, add the green beans. Cook until beans are tender but still crisp.
- When the potatoes and beans are cooked, drain them. Cut the potatoes in quarters and the beans in half. Stir into dressing. Season with salt and pepper to taste. Mix well and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 11 grams, TransFat 0 grams
WARM POTATO SALAD
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
WARM POTATO SALAD WITH WATERCRESS
Categories Herb Mustard Onion Potato Side Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
- While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
- Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.
WARM POTATO SALAD WITH LEMON AND DILL
Categories Salad Onion Potato Side Fourth of July Picnic Vegetarian Quick & Easy Mayonnaise Lemon Summer Sour Cream Dill Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.
- While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.
- When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.
- Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.
WARM POTATO SALAD
Make and share this Warm Potato Salad recipe from Food.com.
Provided by MarieRynr
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the new potatoes.
- Add to a pan of boiling salted water and cook until tender, about 15 minutes.
- Drain and turn the potatoes on to a clean tea cloth to dry.
- Slice the potatoes thickly and turn into a serving bowl.
- Combine the vinegar, mustard, honey, olive oil and seasoning.
- Mix well, pour over the hot potatoes and turn them gently to coat all over.
- Trim the green onions.
- Chop all the white and some of the green stems.
- Add them to the potato salad along with the chopped parsley.
- Mix again.
- Serve while still warm or at room temperature.
WARM DIJON POTATO SALAD
A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!
Provided by MommyKirsten
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
- Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
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