ALL-AMERICAN POTATO SALAD
Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
- Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
THE BEST AMERICAN POTATO SALAD
Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
- Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
- Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.
COOKS ALL-AMERICAN POTATO SALAD
Make and share this Cooks All-American Potato Salad recipe from Food.com.
Provided by pamsbm
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in large saucepan and add water to cover by 1 inch.
- Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to large bowl.
- Add vinegar and, using rubber spatula, toss gently to combine.
- Let stand until potatoes are just warm, about 20 minutes.
- Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
- Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
- Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
Nutrition Facts : Calories 314.2, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 323.8, Carbohydrate 52, Fiber 5.6, Sugar 5.9, Protein 5.3
AMERICAN POTATO SALAD
Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.
Provided by JOSLYN
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g
CLASSIC AMERICAN-STYLE POTATO SALAD
Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
- Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 28.8 g, Cholesterol 99.5 mg, Fat 17.3 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 3 g, Sodium 549.9 mg, Sugar 3.5 g
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
ALL-AMERICAN POTATO SALAD
From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."
Provided by DrGaellon
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
- Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
- Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
- Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.
Nutrition Facts : Calories 176.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 721.9, Carbohydrate 27.9, Fiber 2.5, Sugar 2.8, Protein 2.7
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