QUICK GOLDEN POTATO SALAD
What's a cookout without potato salad? Incomplete, we say. We think Linda's version will become a summer staple. -Linda Behrman, North Merrick, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 21g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 345mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
GOLDEN POTATO SALAD
Steps:
- Gather the ingredients.
- Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
- Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
- In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
- Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
- Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
- Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.
Nutrition Facts : Calories 446 kcal, Carbohydrate 33 g, Cholesterol 140 mg, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, Sodium 894 mg, Sugar 3 g, Fat 31 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
ANDALUSIAN POTATO SALAD
You'd be crazy to go to an Andalusian tapas bar and not order papas alinas (marinated potatoes). These are shallow bowls of diced yellow potatoes tossed with sweet white onions, green peppers, and sometimes tomato and tuna, then generously bathed with a good olive oil and sherry vinegar. The secret is the texture; the potatoes are slightly mashed rather than diced so they absorb the dressing better. Another secret is to use the best possible olive oil and be generous with it.
Provided by TxGriffLover
Categories Potato
Time 37m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
- Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
- To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.
Nutrition Facts : Calories 176.7, Fat 13.7, SaturatedFat 1.9, Sodium 5.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.1, Protein 1.5
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