RED POTATO SALAD
Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.
Categories comfort food side dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
- Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
BLUE RIBBON RED POTATO SALAD
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
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
SOUTHERN STYLE POTATO SALAD
This creamy potato salad has the perfect balance of tang and savoriness. Don't let the steps scare you off... the end result is worth it. This salad is loaded with boiled eggs and celery which provide a nice flavor. The bacon not only gives some saltiness but adds a nice crunch. This really is the perfect potato salad for any...
Provided by Kristin D
Categories Potato Salads
Time 10m
Number Of Ingredients 12
Steps:
- 1. Boil your potatoes until just done and able to be poked through easily with a fork.
- 2. Drain, set aside to cool.
- 3. Once cooled enough to handle, cube the potatoes and put them in a large bowl.
- 4. Hard boil your eggs; set aside to cool completely.
- 5. While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.
- 6. In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
- 7. Being careful as not to stir the salad too much.
- 8. Add crumbled bacon.
- 9. Roughly chop your hard boiled eggs and add them to bowl.
- 10. Add chopped celery.
- 11. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.
- 12. Finish off with some paprika.
- 13. Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.
STATE FAIR POTATO SALAD
Categories Salad Potato Side Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
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.)
RED, WHITE & BLUE POTATO SALAD
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
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
RED, HOT, AND BLUE POTATO SALAD RECIPE
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
ROBIN'S EASY POTATO SALAD
We love a good potato salad recipe and Robin's will be an easy side dish for a BBQ. She uses red potatoes which make the potato salad creamy but leaves the skins on to give the salad a hearty texture. The dressing is a nice tangy flavor. There's a bit of saltiness from the olives. You can't go wrong with this simple, yet...
Provided by Robin Parrow
Categories Potato Salads
Time 55m
Number Of Ingredients 8
Steps:
- 1. Cut potatoes into similar sized cubes.
- 2. Boil cut up potatoes until done.
- 3. Drain and cool.
- 4. Add mayonnaise, mustard, garlic powder, onion powder, sliced salad olives with pimentos, salt, and pepper.
- 5. Mix gently making sure not to crush potatoes.
- 6. Slice 3 hard boiled eggs and add to potatoes. Toss lightly.
- 7. Slice the other 2 eggs.
- 8. Put the sliced eggs on top of the potato salad.
RED, WHITE AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.
RED, WHITE, AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 18
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
BLUE-RIBBON POTATO SALAD
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
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
SWEET RED POTATO SALAD
Know how to jazz up potato salad? Use red potatoes and sweet potatoes! This is an excellent potato salad that pops with flavor. It has a light sweet flavor from the potatoes and tanginess from the vinegar. Onions add a little bit of savory to the dish, while cucumber gives some crunch to the potato salad. One bite and you'll be...
Provided by Teressa Drenth
Categories Potato Salads
Time 40m
Number Of Ingredients 11
Steps:
- 1. Bring water to a boil in a large pan.
- 2. Cut potatoes into 1-inch chunks.
- 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
- 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
- 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
- 6. Finely chop the celery ribs and red onion.
- 7. Combine celery and onion with mayonnaise, milk, and parsley.
- 8. Gently add to the cooled potato combination.
- 9. Chill at least 1 hr. Serve.
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