Zippy Potato Salad Recipes

ZIPPY POTATO CHUNKS

Zippy Potato Chunks image

In Indian Harbour Beach, Florida, Priscilla Gilbert gives roasted potatoes a twist. She takes a queue from chicken wings and adds a dash of hot sauce and a creamy dip for a side dish that friends and family adore.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

4 medium baking potatoes, peeled and cut into chunks
1/3 cup butter, melted
1 envelope herb and garlic soup mix
1 tablespoon hot pepper sauce
Blue cheese or ranch salad dressing

Steps:

Place the potatoes in a greased 13-in. x 9-in. baking dish. Combine the butter, soup mix and pepper sauce; drizzle over potatoes. , Bake, uncovered, at 450° for 45-50 minutes or until tender, stirring occasionally. Serve with salad dressing.

Nutrition Facts :

ZIPPY POTATO SALAD

Zippy Potato Salad image

Make and share this Zippy Potato Salad recipe from Food.com.

Provided by Elmotoo

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs new potatoes
3 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shallot, minced
1/4 cup chopped garlic scape, if available
1/4 cup spring onion, chopped
6 hard-boiled eggs, peeled & roughly chopped
1 chipotle chile in adobo, minced & mashed well
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup prepared mustard, grainy is my favorite

Steps:

Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
Stir in chopped vegetables & eggs.
Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
Chill until serving time.

ZIPPY POTATO SALAD FOR A CROWD

Zippy Potato Salad for a Crowd image

This is a creamy sweeter-style dressing that has lots of "zip" and it makes a fair amount, feel free to add in some frozen peas, cooked ham or bacon --- I have listed the servings at 12-14 but that is only estimated --- --- use both mayonnaise and salad dressing for this, plan ahead this salad needs to chill for a minimum of 6 or more hours before serving, prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories Potato

Time 6h

Yield 12-14 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs red potatoes, peeled (cooked until fork tender, chopped and chilled until cold)
1 small stalk celery, finely diced
6 hard-boiled eggs, diced (or sliced with an egg slicer)
7 green onions, finely chopped
1 cup mayonnaise (use Hellman's mayonnaise)
1 cup Miracle Whip
1/2 cup sour cream
1 tablespoon cider vinegar
1/2 cup sweet pickle relish
1 tablespoon prepared yellow mustard
1 teaspoon garlic powder
1/2-1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper (or to taste)
12 -15 gherkins, finely chopped (or use 1/2 cup sweet yum-yum pickles chopped)

Steps:

In a large bowl combine the cold cubed potatoes with celery, eggs and green onions; toss to combine.
In another bowl combine the mayonnaise with salad dressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt and fresh ground black pepper; whisk or mix with a wooden spoon until completely combined.
Pour dressing mixture over the potato mixture and toss to coat.
Mix in chopped pickles.
Seasoned with more salt and black pepper to taste.
Refrigerate for a minimum of 6 hours before serving.
Delicious!

ZESTY POTATO SALAD

Zesty Potato Salad image

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

Ingredients

2 pounds red potatoes
3/4 teaspoon salt, divided
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon pepper
4 hard-boiled large eggs, chopped
3 bacon strips, cooked and crumbled
2 green onions, sliced

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.

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