MOM'S KITCHEN SINK POTATO SALAD RECIPE - (3.8/5)
Provided by Cookie67
Number Of Ingredients 22
Steps:
- Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl. In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper. Add the dressing to the potatoes and gently toss to coat. Add the remaining ingredients and gently stir to combine.
KITCHEN SINK POTATO SALAD
This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out.
Provided by mailbelle
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
- In a separate bowl, whisk together the dressing ingredients.
- Add the dressing to the potatoes and gently toss to coat.
- Add the remaining ingredients and gently stir to combine.
CHRISTIAN'S KITCHEN SINK SALAD
This is a great way to use whatever you have leftover in your refrigerator to make a healthy meal!
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place all ingredients, except the tomato, into a large plastic bowl with tight-fitting lid and shake vigorously. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve.
Nutrition Facts : Calories 250 calorie, Fat 14 grams, SaturatedFat 4 grams, Carbohydrate 8 grams, Fiber 4 grams
KITCHEN SINK SALAD
Provided by Guy Fieri
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the dressing:
- In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
- To prepare the salad:
- In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
- When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.
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.
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