Blue Ribbon Red Potato Salad Recipes

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CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

STATE FAIR POTATO SALAD



State Fair Potato Salad image

Categories     Salad     Potato     Side     Summer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 11

3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
1/4 cup juices from jar of sweet pickles
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon ground black pepper
3 hard-boiled eggs, peeled, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped sweet pickles

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
  • Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)

BLUE-RIBBON POTATO SALAD



Blue-Ribbon Potato Salad image

Make and share this Blue-Ribbon Potato Salad recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

3 lbs russet potatoes, peeled, cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 cup extra-virgin olive oil
1/4 cup tarragon or 1/4 cup cider vinegar
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon ground black pepper
1 cup about 1 stalk chopped celery
1 cup finely chopped sweet onion
1/2 cup chopped green onion
2 tablespoons sweet pickle relish
4 large eggs, hard-boiled, peeled, and grated
1/2 cup mayonnaise

Steps:

  • Cook the potatoes:.
  • In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
  • Assemble the salad:.
  • In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.

Nutrition Facts : Calories 367.9, Fat 21.2, SaturatedFat 3.5, Cholesterol 96.8, Sodium 630.3, Carbohydrate 38.8, Fiber 4.7, Sugar 4.7, Protein 7.7

RED, WHITE, AND BLUE POTATO SALAD



Red, White, and Blue Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield about 4 servings

Number Of Ingredients 18

4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 cup dry white wine
2 cloves garlic, smashed
1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed
1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
1 tablespoon kosher salt
2 stalks celery, thinly sliced
1/4 cup white wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced flat-leaf parsley
2 scallions (white and green), thinly sliced

Steps:

  • To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
  • Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
  • Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
  • When ready to serve, carefully fold in the parsley and scallions. Serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

RED, HOT, AND BLUE POTATO SALAD RECIPE



Red, Hot, and Blue Potato Salad Recipe image

Provided by Katie

Categories     Salad

Time 2h30m

Number Of Ingredients 6

3 lbs red potatoes
4 large eggs
4 stalks finely chopped green onion
1 cup mayonnaise
1 ½ teaspoon celery seed
1 3/4 teaspoon salt

Steps:

  • Cook potatoes with skin on until fork tender using the desired method.
  • Once cooked, remove from water carefully
  • Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
  • Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
  • Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
  • Add green onions to the bowl as well.
  • Lightly stir, taking care not to mash the potato
  • In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
  • Mix with the potato mixture.
  • Top with eggs
  • Refrigerate until ready to serve. Best when served chilled.

Nutrition Facts : Calories 301 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 555 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

RED, WHITE, & BLUE POTATO SALAD



Red, White, & Blue Potato Salad image

I just love those little blue potatoes and this salad is perfect for Fourth of July parties. Trader Joe's sells all three potatoes in one bag. And if you want to jazz it up a bit, add sweet potatoes too! Red, White & Blue Potato Salad is even better at room temperature than cold.

Provided by Lori Heddinger @howudoing

Categories     Potato Salads

Number Of Ingredients 11

1/2 pound(s) baby red rose potatoes (new potatoes)
1/2 pound(s) baby white rose potatoes
1/2 pound(s) small blue potatoes
1/4 cup(s) mayonnaise
1/8 cup(s) ranch dressing
1/2 tablespoon(s) champagne vinegar (or white vinegar)
1 pinch(es) sugar (optional)
1/4 cup(s) thin-sliced green onions, tops included
1/4 cup(s) chopped parsley
- salt and pepper
- grape tomatoes for garnish

Steps:

  • Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces.
  • Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld.
  • Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.

RED, WHITE & BLUE POTATO SALAD



Red, White & Blue Potato Salad image

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h35m

Yield 12 servings (1 cup each).

Number Of Ingredients 18

1-1/4 pounds small purple potatoes (about 11), quartered
1 pound small Yukon Gold potatoes (about 9), quartered
1 pound small red potatoes (about 9), quartered
1/2 cup chicken stock
1/4 cup white wine or additional chicken stock
2 tablespoons sherry vinegar
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 tablespoons olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
8 green onions, chopped
3/4 pound bacon strips, cooked and crumbled
3 tablespoons each minced fresh basil, dill and parsley
2 tablespoons toasted sesame seeds

Steps:

  • Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

BLUE RIBBON RED POTATO SALAD



Blue Ribbon Red Potato Salad image

I came across a red potato salad recipe about 8 years ago and during that time I messed with it until I found what I think is the most delicious potato salad ever made. My family loves it and I hope yours will too

Provided by Teal West-Craig

Categories     Potato Salads

Number Of Ingredients 10

5 lb red potatoes
6 hard boiled eggs, diced
1/2 medium red onion, diced
1 1/2 c mayonnaise
1/4 c sweet pickle relish
3 Tbsp sugar
2 tsp dijon mustard
1 tsp salt
1 tsp apple cider vinegar
1/8 tsp black pepper

Steps:

  • 1. In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are room temperature cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point but I leave them on.
  • 2. Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
  • 3. Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy

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