POTATO TOSSED SALAD
Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.
Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
QUICK POTATO SALAD
You can whip up this potato salad in just 25 minutes. It requires no leftovers.
Provided by Abbi Saesong
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
- Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g
POTATO SALAD
Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.
Provided by MRANDAL
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 6h30m
Yield 20
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
- Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g
POTATO CHIP POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
- In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
- Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
- While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
- Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.
POTATO SALAD
I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. -Dorothy Bayes, Sardis, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GERMAN TATER TOT® POTATO SALAD
While this recipe may upset a few Germans, it's a risk I'm willing to take. Tossed with a warm bacon dressing and made easy with crispy, crunchy, frozen potato nuggets, this take on a German potato salad makes an already easy recipe even easier. If you're a fan of Tater Tots®, you'll find this salad to be spectacular in taste, texture, and appearance. Plus, there's no peeling, slicing, or boiling necessary!
Provided by Chef John
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
- Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.
- Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.
- Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
- Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.
- Remove Tater Tots® from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 29.9 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 852.3 mg, Sugar 4.6 g
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