POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
PERFECT POTLUCK POTATO SALAD
The perfect potato salad truly does exist, and it's incredibly easy to make!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
- Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
- Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.
Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
PARTY POTATO SALAD
When I first met my husband, his mother was in charge of making the potato salad for family gatherings. Well, one year she wasn't able to make it and asked me to. I made this recipe up "on the fly" and everyone loved it ... more than my mother-in-laws ...LOL. I have made this many times and have even made it for large parties ......
Provided by Teresa Edmondson
Categories Potato Salads
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Boil potatoes in salted water with skins on until fork tender. Let cool until easily handled for peeling. Peel and rough chop into a large mixing bowl.
- 2. Combine all ingredients in mixing bowl. Salad should be a little "wet" as potatoes will absorb some of the mayonaise
- 3. Chill in refrigerator for at least 3 hours before serving. The longer is chills the better it is
PICNIC PARTY POTATO SALAD
I got this recipe from my Mother-in-law. This is by far the best potato salad I've ever had! I believe she got it from a very good family friend. This is always a staple at any summertime gathering. It goes fast! Times are approximate.
Provided by Chef on the coast
Categories Potato
Time 3h
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Dice potatoes. Cook until tender; drain.
- Put into large bowl.
- Add onions and Italian dressing; toss to coat.
- Cover and chill at least 1 hour.
- Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
- Add celery, eggs and relish; toss lightly.
- Slice remaining eggs.
- Garnish top of salad.
- Sprinkle with paprika.
Nutrition Facts : Calories 384.9, Fat 16.6, SaturatedFat 3.2, Cholesterol 196.9, Sodium 1350, Carbohydrate 49.5, Fiber 5, Sugar 6, Protein 10.8
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
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TRADITIONAL POTATO SALAD | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (101)Calories 165 per servingCategory Side Dish
- Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
- Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
THE BEST POTATO SALAD RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (158)Total Time 1 hrServings 6-8
- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
- Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
- Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
- Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
THESE 15 TWISTS ON POTATO SALAD ARE THE PRIDE OF THE …
From allrecipes.com
Author Carl HansonPublished May 13, 2020Estimated Reading Time 4 mins
- Kristen's Bacon Ranch Potato Salad. Creamy ranch dressing is this potato salad's secret weapon, proving that it isn't just for green salads. Here it combines with sour cream, shredded Cheddar, and bacon.
- Grilled Potato Salad. Secret weapon? The grill. This recipe makes quick work of potato salad prep. You'll cook the taters whole on the grill. Then, simply quarter them.
- Slow Cooker German Potato Salad. The slow cooker can act as your secret weapon, too. Sliced potatoes and aromatic veggies cook low and slow with vinegar and oil.
- Caesar Potato Salad. This simple salad swaps creamy Caesar salad dressing for the mayo. Enjoy it warm or cold. Sadly, Caesar himself never sampled potato salad, much less Caesar salad.
- Almost Fat-Free Green Onion Potato Salad. This potato salad does away with the mayo and replaces it with plain Greek yogurt seasoned with mustard, cayenne, and minced garlic.
- Sweet Potato-White Potato Salad. White potatoes pair up with sweet potatoes and go bathing in a tangy dressing with vinegar, mayo, sour cream, and fresh lemon juice.
- Warm Steak and Potato Salad. What happens when potato salad strives for main dish status? Total deliciousness. Grilled or broiled lean sirloin steak tops a simple salad of boiled potatoes and greens drizzled with a simple dressing of red wine vinegar, Dijon mustard, and tarragon.
- Buttermilk Potato Salad. Sour cream and buttermilk add great tang to this potato salad tossed with chives, Cheddar, and crispy bacon.
- Corn & Potato Salad. "I liked the combination of ingredients in this recipe. It was tasty, quick, and easy, and it's a very different type of potato salad," says lutzflcat. "
- Japanese Potato Salad. For something different at your next picnic, try this Japanese potato salad recipe including imitation crab, corn kernels, and cucumber.
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