ROCKIN ROBIN'S CLASSIC POTATO SALAD
Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on.
Provided by Phoebe
Categories Dairy-Free Potato Salad
Time 1h30m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
- Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 28.4 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 283.6 mg, Sugar 1.8 g
ROBIN'S EASY POTATO SALAD
We love a good potato salad recipe and Robin's will be an easy side dish for a BBQ. She uses red potatoes which make the potato salad creamy but leaves the skins on to give the salad a hearty texture. The dressing is a nice tangy flavor. There's a bit of saltiness from the olives. You can't go wrong with this simple, yet...
Provided by Robin Parrow
Categories Potato Salads
Time 55m
Number Of Ingredients 8
Steps:
- 1. Cut potatoes into similar sized cubes.
- 2. Boil cut up potatoes until done.
- 3. Drain and cool.
- 4. Add mayonnaise, mustard, garlic powder, onion powder, sliced salad olives with pimentos, salt, and pepper.
- 5. Mix gently making sure not to crush potatoes.
- 6. Slice 3 hard boiled eggs and add to potatoes. Toss lightly.
- 7. Slice the other 2 eggs.
- 8. Put the sliced eggs on top of the potato salad.
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
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