BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
CLASSIC POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
- Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
- Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.
CLASSIC POTATO SALAD (MAKEOVER)
From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
- In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
- In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
- Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
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CLASSIC POTATO SALAD - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (30)Total Time 40 minsCategory EasyCalories 270 per serving
- In a small bowl combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water and black pepper, whisk until combined and set aside.
- Cook unpeeled potatoes until tender but still firm, drain and air dry in single layer. Cook the eggs and cool until safe to touch. Then peel the potatoes and the eggs.
- Dice the potatoes, eggs and pickles in a uniform dice. In a large bowl combine the diced potatoes, eggs, dill pickles, sliced green onions and chopped dill. Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
CLASSIC POTATO SALAD - THE DARING GOURMET
From daringgourmet.com
4.8/5 (19)Total Time 15 minsCategory Side DishCalories 687 per serving
- Sliced the cooled potatoes into 1/4 inch rounds. Place in a large mixing bowl along with the chopped vegetables and eggs.
- Pour the sauce over the potato salad and stir very carefully until combined, being as careful as you can not to break up the potatoes too much.
- Refrigerate for at least 2 hours before serving, preferably longer. This potato salad gets better the longer it sits. It's fabulous the next day.
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4.8/5 (27)Total Time 25 minsCategory Salad, Side DishCalories 107 per serving
- Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
- While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
- Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
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