SKIN-ON POTATO SALAD
A crowd-pleasing salad that gets a kick from green chilies.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 24
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat.
- Boil 30 to 35 minutes or until tender; drain. Cool slightly. Cut into cubes (about 12 cups).
- Mix mayonnaise, vinegar, mustard, salt and pepper in 8-quart glass or plastic bowl. Add potatoes, celery, onions and chilies; toss.
- Cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 15 mg, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg
RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
RED SKIN POTATO SALAD
This is from "Donna" at the All Recipes web site. This is my FAVORITE potato salad. If you do not care for the tangy mustard flavor of regular potato salad, give this one a try. It is creamy, with the taste of bacon, celery, and some onion. It does have eggs, so it's not a "leave it out all day at a picnic" salad.
Provided by French Lavender
Categories < 15 Mins
Time 2m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
- Drain & set in fridge to cool.
- Once cool, chop with the skin on.
- Combine potatoes, eggs, bacon, onion & celery.
- Mix together mayo, sour cream and salt & pepper.
- Add to other combined ingredients.
- Chill 1 hour before serving.
Nutrition Facts : Calories 399.1, Fat 31.2, SaturatedFat 9, Cholesterol 131.3, Sodium 583.5, Carbohydrate 20.7, Fiber 1.5, Sugar 3.7, Protein 9.5
CAESAR SALAD POTATO SKINS RECIPE BY TASTY
Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.
Provided by Tikeyah Whittle
Categories Appetizers
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
- Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
- Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
- In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
- Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
- Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
- Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
- Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams
RANCH RED SKIN POTATO SALAD
Great for the potluck picnics. Also it so easy and you make it the night before so you can just grab it and go.
Provided by Angelofraa
Categories Potato
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potatoes and let cool, then cut into quarters or smaller if pieces are to big.
- Then add cooled potatoes and the rest of the ingredients in a large bowl and mix.
- Let sit overnight in the fridge to soak up the flavor.
- Serve cool.
RED POTATO AND EGG SALAD
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
RED SKIN POTATO SALAD RECIPE
Custom red potato salad recipe- provided by gourmet chef in Arizona. Redskin potato salad is a refreshing taste for summer days
Provided by bzarko3
Categories < 60 Mins
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. Drain and cool potatoes.
- After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. Combine the sauce with the potatoes and toss to coat all the potatoes completely. Cover and refrigerate for at least one hour before serving. When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
- Caroline Toske.
- Arizona Personal Chef.
Nutrition Facts : Calories 212.7, Fat 8.9, SaturatedFat 2.6, Cholesterol 61.6, Sodium 271.6, Carbohydrate 28.8, Fiber 3.1, Sugar 3.5, Protein 5.2
RED-SKIN POTATO SALAD
Traditional Southern potato salads are usually served chilled and contain either a mustard- or mayonnaise-based dressing. Big Bob Gibson Bar-B-Q first served a mustard-based potato salad, but over the years the recipe has gradually changed to a mayonnaise version. Because of the high ratio of hard-boiled eggs, it can almost be classified as a potato and egg salad.
Yield serves 12
Number Of Ingredients 8
Steps:
- Place the diced potatoes in a large pot and cover with water. Boil the potatoes, uncovered, until tender, 12 to 15 minutes. Drain and transfer the potatoes to a mixing bowl. Add the remaining ingredients, and mix gently with a rubber spatula. Chill and serve.
- Stove
ZESTY RED SKIN POTATO SALAD
This dish is always a hit at family gatherings. The addition of horseradish gives the salad a delightful zip.
Provided by curly top
Categories Potato
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender.
- Drain and let potatoes cool to room temperature.
- In large bowl combine all other ingredients.
- Mix well and stir in potatoes.
- Cover and chill.
Nutrition Facts : Calories 243.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 111, Sodium 368.1, Carbohydrate 24.1, Fiber 2.3, Sugar 4.5, Protein 6.5
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