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.
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
RICH POTATO SALAD
My mother-in-law served this potato salad to guests at my bridal shower. As I was opening presents, she was busily copying her recipe down! So many requests! This recipe was handed down to her from her grandmother! If you enjoy it as much as my family does, please let me know! Thanks!
Provided by Susie Pots and Pans
Categories Potato
Time 35m
Yield 7-8 Cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Blend together oil, vinegar, salt and pepper; pour over potatoes; toss gently; set aside to cool. Potatoes may be refrigerated at this point.
- 2. When potatoes are cool, add olives and remaining ingredients. Toss gently.
- 3. Refrigerate until ready to serve.
Nutrition Facts : Calories 263.3, Fat 17.4, SaturatedFat 2.8, Cholesterol 75.6, Sodium 646.4, Carbohydrate 23.4, Fiber 2.6, Sugar 2.8, Protein 4.5
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