Boiled Potato Salad Recipes

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POTATO SALAD WITH COOKED DRESSING



Potato Salad with Cooked Dressing image

Make and share this Potato Salad with Cooked Dressing recipe from Food.com.

Provided by I Dunno

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

2 -3 quarts potatoes, diced, cooked
1 large onion, chopped
1 teaspoon celery seed
1/2 cup cream or 1/2 cup mayonnaise
2 eggs, beaten
1/2 cup water
1 tablespoon flour
1/4 cup sugar
6 tablespoons vinegar
2 tablespoons butter

Steps:

  • Mix together and let come to a boil.
  • Cook until thick.
  • Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.

BOILED POTATO SALAD



Boiled Potato Salad image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

8 to 10 Idaho potatoes
4 to 5 boiled eggs
1/2 pound bacon cooked and crumbled
2 celery ribs
2 tablespoons diced pimentos
3/4 teaspoons steak dust (recommended: Bob Tallman's cowboy blend of garlic, black pepper, sea salt, onion, and sugar)
1/4 teaspoon panhandle pepper (recommended: Bob Tallman's cowboy orange seasoning - gourmet black pepper, garlic, onion, and orange oil)
1/2 cup mayonnaise
1/2 cup sour cream
Paprika, mint or basil leaves, for garnish

Steps:

  • Boil the potatoes. After the eggs, potatoes, and bacon are cooked you must dice the ingredients. Mix all ingredients together and serve in Grandma's glass tumblers. Dip rims in water and dip in paprika and finish it off with a fresh mint or basil leaf.

BASIC BOILED POTATOES



Basic Boiled Potatoes image

Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings plus 16 leftover potatoes.

Number Of Ingredients 2

5 pounds medium red potatoes (about 24)
Melted butter and minced fresh parsley, optional

Steps:

  • Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.

Nutrition Facts :

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