CLASSIC CREAMY POTATO SALAD
Classic creamy potato salad, with mayonnaise, onion, celery, egg and a bit of pickle!
Provided by Jennifer
Categories Salad
Time 45m
Number Of Ingredients 15
Steps:
- Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
- Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
- Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
- Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
- When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
- Potato salad will keep well, covered, in the fridge for up to 5 days.
Nutrition Facts : Calories 280 kcal, Carbohydrate 12 g, Protein 5 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 562 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CALIFORNIA POTATO SALAD
Since my partner is very picky about what he likes in his potato salad, I have made my own version of home-made PS and it's always a hit with friends and family. Not for the calorie faint but it's real, real good! Ingredient quantities are variable to taste. I think it's the garlic that takes it to the next level. Try it! For best flavor allow it to set overnight in the fridge. Using a mix of yellow, white, and red potatoes is really the best.
Provided by Ken_MartinezCA
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
- In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.
Nutrition Facts : Calories 415.8 calories, Carbohydrate 50.7 g, Cholesterol 197.5 mg, Fat 17 g, Fiber 5.9 g, Protein 16.3 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 2.4 g
WEST COAST POTATO SALAD
This potato salad incorporated tender asparagus and the tongue-tingling tang of herbs and lemon juice. Here in the San Francisco Bay area, which is close to the state's primary asparagus-growing region, we look forward to spring and fresh asparagus. -Phyllis Lee Ciardo, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine 3 tablespoons lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and onions; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Add to potato mixture. , In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving.
Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
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