POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE
Provided by Carla Lalli Music
Categories Salad Egg Potato Side Kid-Friendly Spring Summer Healthy Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20-30 minutes, depending on size. Transfer to a plate and let cool.
- Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
- Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it's chaos).
- Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 tablespoons vinaigrette aside for drizzling.
- Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.
- Do Ahead
- Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.
SIMPLE POTATO SALAD
This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!
Provided by Lisa T
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 3
Number Of Ingredients 3
Steps:
- Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
- Peel the eggs and cut around the egg white; keep the yolk whole.
- Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
- Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g
POTATO EGG SALAD
Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
- Garnish with some Old Bay.
Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9
DILLY POTATO & EGG SALAD
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
SIMPLE POTATO & EGG SALAD
A quick, simple and nutritious main-course salad. The dressing is made with a mixture of mayonnaise and yoghurt, so isn't as unhealthy as some! Having said that, there is quite a lot of sauce with the proportions given, so you may want to cut back on the quantities of both mayonnaise and yoghurt. By the way, I boil the potatoes in their skins, then remove only the loose bits of skin when I am mixing the salad. You can, of course, add whatever else you like to the salad, but this basic recipe is very satisfying and delicious in an uncomplicated sort of way :-)
Provided by Syrinx
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
- Add the quartered new potatoes, and toss well.
- Roughly chop the eggs and add them to the potatoes with the sliced radishes.
- Turn gently to mix, then chill until ready to serve.
- When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
- Garnish with chopped fresh parsley and a little extra black pepper.
Nutrition Facts : Calories 277.5, Fat 13.1, SaturatedFat 3.4, Cholesterol 221.9, Sodium 266, Carbohydrate 29.7, Fiber 3.9, Sugar 5.4, Protein 11.5
EGG AND POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.
SIMPLE POTATO AND EGG SALAD
Steps:
- Place the whole unpeeled potatoes in a pot with plenty of water and a little salt. Cook until soft, about 30-40 minutes depending on size. I usually try to poke a knife through the middle to check for doneness.
- Put the potatoes in a bowl of cold water to cool them and then proceed to peel them and cut them into small or medium chunks.
- To cook prepare the hard-boiled eggs, bring water to a boil in a medium sized saucepan. Then gently add the eggs - one by one using a spoon so they don't break. You can add a teaspoon of baking soda - this helps make it easier to peel them. Let the eggs cook in the boiling water for 10 minutes, then transfer them to a bowl with cold water until you are ready to peel them.
- I recommend saving one of the eggs to use as a garnish for the salad. Peel and then dice the rest of the hard-boiled eggs.
- In a medium bowl or platter, add the chopped potatoes, the chopped hard-boiled eggs, the diced white onion, and the chopped celery.
- To prepare the dressing, mix the mayonnaise (or yogurt) with the mustard, vinegar, salt and pepper. Pour this dressing on top of the chopped potatoes/eggs and mix well.
- Taste the salad and adjust the amount of salt/pepper to taste. Add the chopped dill and paprika. If you saved one of the hard-boiled eggs, cut it into quarters or slices and use them to decorate the salad. The salad can be served on top of lettuce leaves.
- The salad can be served immediately, or it can be kept in the refrigerator until serving time. Personally, I find that the flavor improves if it is left to rest for a few hours before serving.
SUPER SIMPLE POTATO SALAD
This is a recipe I learned from my mother. It is tasty and simple with a real down home feel. There are few ingredients, but the flavors mesh perfectly without tasting too "busy". I hope you enjoy. Quick tip: Peel and quarter potatoes before boiling if you are in a hurry. It takes a little bit of the flavor away from the spuds, but saves tons of time in cooling and prep! You could also boil spuds the night before and leave them in the fridge overnight--that's what I do!
Provided by momo mom of 2
Categories Potato
Time 55m
Yield 10 cups, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
- Once potatoes are cooled, peel and coarsely chop.
- In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
- Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
- Add mustard to taste.
- Add Tabasco to taste.
- Chill 30 minutes to overnight.
- Enjoy.
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
SIMPLE, TASTY POTATO SALAD
This is the potato salad I grew up with. It is very basic with few ingredients. It goes with anything.
Provided by Sheynath
Categories Potato
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, with skins on, until just tender. Drain and let cool.
- When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
- Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
- Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
- Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
- At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.
Nutrition Facts : Calories 362.4, Fat 18.6, SaturatedFat 3.6, Cholesterol 222.2, Sodium 474.8, Carbohydrate 40.6, Fiber 3.5, Sugar 6.2, Protein 9.8
SIMPLE POTATO SALAD FOR TWO
This is the same basic recipe my mom has always made. A lot of the measurements are guesses and should be added to taste. You can also add peppers, pickles, celery, etc. I made this in a small batch today, since it's just me. It's a good amount for one or two people to eat a few times. But it's easy enough to double or triple or....you get the idea. I love this because it's what I grew up on and I am not a celery fan and also find most commercial potato salad to be too bland or too sweet.
Provided by JMS0173
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
- When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
- Sprinkle vinegar over potatoes.
- Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
- Add onions, seasonings and the mayonnaise and stir until well incorporated.
- Decorate top of salad with reserved eggs.
- Chill to blend all flavors, but also tastes good slightly warm right after you make it!
SIMPLE POTATO SALAD
Also known as The Simplest Potato Salad You'll Ever Make, really good for outings, picnics, and holidays. Great for parties, barbeques, pot-lucks, and holiday get-togethers.
Provided by Sous Chef Panda
Categories Potato
Time 25m
Yield 1 quart potato salad, 6 serving(s)
Number Of Ingredients 7
Steps:
- Set up your mise en place. That means getting everything together. You'll need a medium-sized bowl, a rubber spatula, a medium saucepan (big enough for the potatoes), three knives, a fork, vegetable peeler, 1/4 teaspoon, and 1 cup.
- Clean and boil the potatoes until al dente (almost done), meaning they fork tender, but the center is still a little solid. Drain, peel, dice, and add to bowl.
- Peel and dice eggs and pickles, and add to bowl.
- Add mayo to bowl, mixing well. Add salt, pepper, and paprika and mix well. The paprika should give salad nice orange-ish coloring. Chill, serve, and enjoy!
Nutrition Facts : Calories 328.5, Fat 17.6, SaturatedFat 3.3, Cholesterol 186.8, Sodium 563.8, Carbohydrate 35, Fiber 3.2, Sugar 4.4, Protein 8.5
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