5 INGREDIENT SUPER SIMPLE POTATO SALAD
5 ingredient super simple potato salad, perfect for summer BBQs and kid friendly. Easy to make the day before.
Provided by Kylie
Categories side dishes
Time 15m
Number Of Ingredients 5
Steps:
- Steam the potatoes until bitethrough.
- Drain. Cool rapidly by covering in cold water. When the water warms, replace it with cold water until the water stays cold.
- Meanwhile, fry the bacon until crispy.
- Add the bacon, mayonnaise, parsley and spring onion to the potatoes and mix until well combined.
- Refrigerate until serving.
Nutrition Facts : ServingSize 1 side portion, Calories 431 kcal, Carbohydrate 29 g, Protein 8 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 442 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 25 g
SUPER CREAMY POTATO SALAD KID FRIENDLY QUICKNEASY
This is a super easy, super creamy potato salad which I literally concocted last minute! With a family of 5 little mouths to feed, sometimes quick and easy is the motto. I made a really small batch as I wasn't sure how it would turn out. It was a hands up winner from hubby and all the kids. I will certainly be making this one...
Provided by Kookas Kitchen
Categories Potato Salads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Clean you work area, don on your apron, wash hands and gather your ingredients.
- 2. Fill a medium sized pot with hot water (or boiled water from the kettle). Wash your potato and place your unpeeled potato into the pot. Heat on high, cover with lid and bring to a boil. Test potato with a skewer. Potato is ready if it is a little firm to push through. If it goes through too easily and breaks the potato, you have cooked it too long. Once cooked, remove potato from boiled water. Place on a tray/plate and let sit in the freezer while you prepare the vegetables.
- 3. Assemble your vegetable ingredients to be cut (celery, capsicum, spring onion or chives) wash, rinse and let drain.
- 4. Fill a small saucepan with cold water and place two eggs into water. Let sit on medium heat (basically you want to boil the eggs for 3-5 minutes depending on your heat setting).
- 5. On your cutting board, cut the Celery, Capsicum, Spring Onion or Chives as directed in the Ingredients list. Put into your mixing bowl. (note - I have chives and spring onions growing in the garden and used 3 sprigs/stalks of the spring onion but either will do)
- 6. Measure your mayonnaise and ranch dressing (I used a light version of the Ranch) and place into your mixing bowl with your vegetable ingredients.
- 7. Check eggs. If they have been boiling for 3-5 minutes, turn off stove and remove from heat. Grab the lid and drain the hot water out the pan (I do it with the eggs still inside) and fill with cold water. Let sit until you are ready for them. Or, skip that and grab a slotted spoon, remove eggs and place on a plate and put into the refrigerator.
- 8. Check on potato. If cool enough to touch, remove skin. Usually it should just peel off using your fingers, but I just use a peeler as it's much easier.
- 9. Dice potato into 1cm cubes and place into mixing bowl with your vegetable mix and dressing mix.
- 10. Remove hard boiled eggs from water/fridge. Peel shell off and rinse. If they are still warm, place them into the fridge/freezer for a few more minutes as they will be easier to cut. Once cooled enough, roughly chop eggs and place into your mixing bowl.
- 11. Mix all ingredients in mixing bowl until well covered. Cover and refrigerate until required.
- 12. Note - this recipe is a small batch and was enough for x5 kids between the ages of 2 years and 8 years hence the potato being cut into 1 cm cube pieces. All 7 (5 kids, 2 adults) of us had a heaped soup spoon each with some to spare and was just enough as an accompaniment to our BBQ. It is a really creamy dressing so if you love your potato salad you could easily add 1 or 2 more medium sized potatoes without having to top up the dressing (mayo/ranch) or vegetable ingredients.
GRANDMA'S CREAMY POTATO SALAD
My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY POTATO SALAD
This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.
Provided by Eleanor Price
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 12h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
- Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 17.4 g, Cholesterol 13.8 mg, Fat 9.3 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 296 mg, Sugar 6 g
QUICK POTATO SALAD
You can whip up this potato salad in just 25 minutes. It requires no leftovers.
Provided by Abbi Saesong
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
- Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 93 mg, Fat 4.8 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 390.8 mg, Sugar 8.8 g
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