Amandas Delicious Cilantro Potato Salad Recipes

POTATO SALAD

Potato Salad image

Mom's potato salad is simply the best! It's always a huge hit at parties and potlucks and I wouldn't host a barbecue without it.

Provided by Amanda Formaro

Categories Salad

Time 2h35m

Number Of Ingredients 15

Ingredients

5 pounds Yukon Gold potatoes (kept whole)
1/4 cup pickle juice
4 large hard boiled eggs (peeled an chopped)
1/2 cup celery (diced small (3 small stalks))
1/3 cup sweet onion (diced small)
1/2 cup dill pickle (diced small)
2 tablespoon red bell pepper (diced small)
1/4 cup chives (chopped)
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1 teaspoon salt

Steps:

Do not peel potatoes. In a large stock pot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. Should be able to pierce with knife but potatoes should be firm and hold their shape.
Drain then plunge into ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.

Nutrition Facts : ServingSize 1 svg (about .25 lb), Calories 188 kcal, Carbohydrate 21 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 354 mg, Fiber 3 g, Sugar 2 g

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA

Fingerling Potato Salad with Green Chile-Cilantro Salsa image

Categories Salad Garlic Potato Summer Jalapeño Cilantro Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil

Steps:

Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
Toss potatoes with salsa.

SALMON & CILANTRO POTATO SALAD

Salmon & Cilantro Potato Salad image

DH & I were the lucky recipients of a lrg amt of fresh salmon recently. 18 lbs went to be smoked & the rest is in our freezer, so I've been on a mission to expand my salmon horizons. The Alaska Seafood Marketing Institute has been my best source & they didn't disappoint me w/this truly special potato salad that ranks right behind "my mama's best" for me. They described it as a side-dish, but I've used it more as a hearty 1-dish salad meal & just served it w/crusty bread & a variety of veggie/salad items at its side (sliced tomato & cucumber, olives, hard-boiled eggs, etc). Times were estimated & do not include time spent cooking the potatoes. This is a must try! Enjoy! (Edited to Add: To halve this recipe, use 1/2 can salmon & the rest of the ingredients halve easily. Then w/the unused canned salmon, make salmon patties to accompany the salad.)

Provided by twissis

Categories Potato

Time 20m

Yield 8-10 Side dish servings, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 3/4 ounce) can salmon (drained & flaked)
1/4 cup fresh cilantro (chopped)
1 teaspoon garlic (minced)
1 1/2 cups fat-free mayonnaise
1/3 cup red onion (diced)
1/3 cup celery (diced)
2 1/2 lbs red potatoes (cooked & quartered with skin left on)
salt & pepper (to taste)

Steps:

Put mayonnaise, cilantro, garlic, onion & celery in a lrg mixing bowl & combine well.
Add salmon & potatoes & gently mix all ingredients together to coat. Taste & add salt & pepper to suit individual pref.
Chill for 1-3 hrs for best results. Garnish w/fresh cilantro & serve.
NOTE: # of servings & serving size will depend on whether you use it as a side dish or 1-dish meal.

Nutrition Facts : Calories 200.4, Fat 3.3, SaturatedFat 0.6, Cholesterol 32, Sodium 407.4, Carbohydrate 29.4, Fiber 3.5, Sugar 5, Protein 13.3

DELICIOUS POTATO SALAD

Delicious Potato Salad image

Make and share this Delicious Potato Salad recipe from Food.com.

Provided by CJAY8248

Categories Potato

Time 45m

Yield 1 salad, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

8 medium potatoes, boiled, peeled, and diced
1 large onion, minced
8 hard-cooked eggs, chopped
3 dill pickles, chopped
dill, to taste
1 cup salad dressing
1 tablespoon prepared mustard
1/2 cup sugar, plus
2 tablespoons sugar
1 teaspoon celery seed
1 (2 ounce) jar pimiento, and juice
salt and pepper

Steps:

Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.

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