GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
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
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
TRADITIONAL CREAMY POTATO SALAD
I have combined a couple of my favorite potato salad recipes to come up with this one. I use it for all the holidays.
Provided by FDADELKARIM
Categories Potato
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes until just tender when poked with a fork, remove and drain.
- Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
- Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
- Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
- Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
- Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
- Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 215.5, Fat 7.6, SaturatedFat 1.7, Cholesterol 82.8, Sodium 501.1, Carbohydrate 31.2, Fiber 3.5, Sugar 4.4, Protein 6
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 & CREAMY POTATO SALAD
A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar).
Provided by Anissa Wolf
Categories Potato
Time 15m
Yield 6 cups, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
- Add vinegar, sugar, salt, and celery seed and mix thoroughly.
- Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
- Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
- Store in refrigerator for up to 2 days; serve cold.
- This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
Nutrition Facts : Calories 402, Fat 22.6, SaturatedFat 3.8, Cholesterol 108.5, Sodium 603.7, Carbohydrate 44.7, Fiber 3.5, Sugar 8.8, Protein 7
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
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- 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.
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