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
ZESTY MEDITERRANEAN POTATO SALAD
I love this Mediterranean potato salad recipe that incorporates vegetables I plant in my summer garden. The dressing is light and fresh-perfect for a picnic or barbecue. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.
Nutrition Facts : Calories 341 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 685mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
ZESTY POTATO SALAD
A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. -Aney Chatterton, Soda Springs, Idaho
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 357 calories, Fat 23g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
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
SUPER-ZESTY POTATO SALAD
Provided by Anne Burrell
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
- Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
- Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
- Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
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