BAKED POTATO SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
- Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
- In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
- When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.
LOADED BAKED POTATO SALAD
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
BAKED POTATO SALAD
This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!
Provided by chefheather
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 8h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
- Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g
PAT'S BAKED POTATO SALAD
This is much more than potato salad. It's a colorful potato side dish which complements just about any entree.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
- Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 21.9 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 556 mg, Sugar 5.6 g
PATTI'S POTATO SALAD
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
- Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
BAKED POTATO SALAD
I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently., In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 239 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
More about "pats baked potato salad recipes"
MY FAVORITE ROASTED POTATO SALAD - I AM BAKER
From iambaker.net
Ratings 16Calories 313 per servingCategory Salad
- In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)
LOADED BAKED POTATO SALAD - THE ENDLESS MEAL
From theendlessmeal.com
4.9/5 (36)Total Time 25 minsCategory Potato SaladCalories 208 per serving
- Place the whole, unpeeled potatoes into a large pot and cover them with water. Bring the pot to a boil over high heat then reduce the heat and simmer until the potatoes are soft, about 15 minutes. Drain the pot and set the potatoes aside to cool. Once the potatoes are cool enough to handle, peel them and cut them into chunks.
- While the potatoes are boiling, cook the bacon. Add the bacon to a large pan over medium heat. Once some of the bacon fat starts to render, reduce the heat to medium-low and continue to cook until the bacon is crispy, about 10 minutes. Remove it from the pan and let it cool for a few minutes before crumbling it into smaller pieces.
- Add the chopped potatoes, crispy bacon, cheddar cheese, and chives to a large bowl. Pour the sour cream dressing over the top then gently mix the potato salad. NOTE: this salad tastes best if you let it rest in your fridge for 2 hours.
LOADED BAKED POTATO SALAD RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
THE 28 BEST POTATO SALAD RECIPES FOR ANY FLAVOR OF …
From bonappetit.com
LOADED BAKED POTATO SALAD RECIPE - HOW TO MAKE …
From thepioneerwoman.com
5/5 (3)Servings 8-10Cuisine American, Comfort FoodTotal Time 2 hrs 20 mins
LOADED BAKED POTATO SALAD - FOODIECRUSH.COM
From foodiecrush.com
PAT'S BAKED POTATO SALAD - RECIPEPES.COM
From recipepes.com
LOADED BAKED POTATO SALAD - EATINGWELL
From eatingwell.com
BEST LOADED BAKED POTATO SALAD RECIPE - HOW TO MAKE POTATO …
From delish.com
BAKED POTATO SALAD RECIPE - TODAY
From today.com
THE BEST POTATO SALAD | RECIPETIN EATS
From recipetineats.com
THIS LOADED POTATO SALAD HAS ALL THE BEST PARTS OF A LOADED BAKED ...
From pinterest.ca
PATS BAKED POTATO SALAD | BEST SALAD RECIPE
From saladrecipe.pages.dev
FARE WITH A FLAIR: FENNEL ENLIVENS POTATO SALAD
From theobserver.ca
BEST FRENCH POTATO SALAD RECIPE - HOW TO MAKE FRENCH POTATO …
From delish.com
LOADED BAKED POTATO SALAD RECIPE - PINTEREST
From pinterest.ca
THE 10 BEST TASTE OF HOME POTATO SALAD RECIPES (WITH VIDEO)
From tasteofhome.com
THE MOST POPULAR 4TH OF JULY RECIPE IN EACH U.S. STATE
From allrecipes.com
10+ OLD-FASHIONED POTATO SALAD RECIPES JUST LIKE MOM'S
From eatingwell.com
KOREAN POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE THE BEST AMISH POTATO SALAD | TASTE OF HOME
From tasteofhome.com
BEST PATS BAKED POTATO SALAD RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love