CLASSIC POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
- Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
- Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.
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
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
IRMA ROMBAUER'S CLASSIC POTATO SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut the potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil and cook, uncovered, until just tender, about 15 minutes. Drain. Peel and cut into cubes or slices.
- Put warm potato pieces in a serving bowl and mix with broth. Let stand for 30 minutes so broth can be absorbed.
- Mix in celery, scallions and eggs. Add optional ingredients. Add salt, pepper and cayenne to taste.
- To make the dressing, in the top of a double boiler, mix the egg and cider vinegar. In a small bowl, mix the dry mustard, sugar, salt, flour and paprika. Gradually blend in the cold water until smooth. Whisk into the egg and vinegar mix.
- Cook over boiling water, stirring with a whisk until the dressing is thick and smooth, about 3 minutes. Remove from the heat and whisk in butter. Let cool slightly and thin with sour cream, yogurt or cream if desired. Mix well with potatoes and adjust seasonings. Serve immediately or cover and chill overnight.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 664 milligrams, Sugar 5 grams, TransFat 0 grams
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
GERMAN POTATO SALAD
The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise). German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of "The Joy of Cooking."
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
- While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
- In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
- In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 2 grams, TransFat 0 grams
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