RAVE-REVIEW POTATO SALAD
I can't resist trying just about every potato salad (and meatloaf) recipe I come across! This one is GOOD, - I had never before tried a potato salad recipe that uses a marinade in addition to the traditional mayonnaise dressing. This recipe comes from Taste Of Home magazine, and was submitted by Dorthy Bateman. Thanks, Dorthy! I...
Provided by Martha Price
Categories Potato Salads
Time 35m
Number Of Ingredients 12
Steps:
- 1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
- 2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
- 3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
- 4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.
POTATO SALAD WITH ROASTED RED PEPPERS
Categories Salad Potato Side Steam Fourth of July Picnic Quick & Easy Mayonnaise Bell Pepper Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.
- Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
SWEET RED POTATO SALAD
Know how to jazz up potato salad? Use red potatoes and sweet potatoes! This is an excellent potato salad that pops with flavor. It has a light sweet flavor from the potatoes and tanginess from the vinegar. Onions add a little bit of savory to the dish, while cucumber gives some crunch to the potato salad. One bite and you'll be...
Provided by Teressa Drenth
Categories Potato Salads
Time 40m
Number Of Ingredients 11
Steps:
- 1. Bring water to a boil in a large pan.
- 2. Cut potatoes into 1-inch chunks.
- 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
- 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
- 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
- 6. Finely chop the celery ribs and red onion.
- 7. Combine celery and onion with mayonnaise, milk, and parsley.
- 8. Gently add to the cooled potato combination.
- 9. Chill at least 1 hr. Serve.
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