Warm Potato Salad Recipe By Tasty Recipes

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

HEARTY POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

CLASSIC POTATO SALAD RECIPE BY TASTY

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!

WARM POTATO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (218 C).
• Spread potatoes out on a sheet tray. Drizzle with olive oil, sprinkle with salt and pepper, and roll potatoes around so that they are all coated. Roast in the oven for 35-40 minutes or until lightly browned and tender. Remove from oven and let cool for a few minutes.
• Use a fork to lightly crush half of the potatoes, then transfer all of them to a bowl. Set aside.
• Cut the eggs into quarters. Set aside.
• Roughly chop the walnuts. Add nuts to the bowl with the potatoes.
• Whisk together garlic, French's Spicy Brown Mustard, lemon juice, red wine vinegar, honey, salt, and olive oil. Pour dressing over potatoes and toss well.
• Fold in scallions and basil, reserving a little of each. Carefully fold in half of the eggs, then scatter the rest of the eggs on top along with the reserved scallions and basil.
• Enjoy!

SUMMER POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
• Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
• Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
• Dice the red bell pepper, removing the ribs and seeds.
• Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
• In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
• Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
• Sprinkle the potato salad with chopped chives, for garnish.
• Enjoy!

WARM POTATO SALAD

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

WARM MUSTARD POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.

HOT POTATO SALAD

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

WARM DILL POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain and set aside., In a large skillet, melt butter; stir in the flour, salt, dill and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Remove from the heat. Stir in mayonnaise and onion. Add potatoes; toss gently to coat. Sprinkle with paprika.