Simplepotatoeggsalad Food

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POTATO SALAD



Potato Salad image

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

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

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



Classic Potato Salad image

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



Perfect Potato Salad image

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

3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion
2 tablespoons chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

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



Potato Salad with 7-Minute Eggs and Mustard Vinaigrette image

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

2 1/2 pounds new or baby Yukon Gold potatoes, scrubbed
4 large eggs, room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon honey
1/3 cup olive oil
Kosher salt, freshly ground pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives

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



Simple Potato Salad image

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

3 red potatoes
2 eggs
1 ½ cups creamy salad dressing

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



Potato Egg Salad image

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

4 medium potatoes, boiled and peeled
1 1/2 cups mayonnaise
4 tablespoons chopped onions
2 tablespoons chopped celery
1 teaspoon sweet relish or 1 teaspoon sweet pickle, finely diced
1 teaspoon Old Bay Seasoning
3 large eggs, hard boiled, chopped

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



Dilly Potato & Egg Salad image

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

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

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



Quick Potato Salad image

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

2 potatoes, peeled and diced
3 hard-cooked eggs, peeled and diced
½ cucumber, peeled and diced
1 tomato, diced
1 celery stalk, diced
¼ onion, diced
¼ cup chopped green onion
¾ cup low-fat mayonnaise
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

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



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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



Simple Potato & Egg Salad image

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

3 cups new potatoes, boiled and quartered (measured when cut)
4 eggs, hard-boiled and shelled
1/2 cup radish, sliced (measured when sliced)
1/3 cup mayonnaise
2/3 cup yoghurt
1 head lettuce, shredded (I use 4 Little Gem hearts instead of one larger lettuce)
1 tablespoon fresh parsley, chopped
black pepper, to taste

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



Egg and Potato Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/2 cup plain yogurt
3 tablespoons tarragon vinegar
Salt and pepper
1/4 cup finely chopped red onion or green onion
1 cup diced celery
1 cup diced red bell pepper (1/4 cup reserved for garnish)
4 hard boiled eggs, chopped
Lettuce leaves
2 pounds all purpose potatoes, peeled and quartered
1/4 cup mayonnaise

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



Simple potato and egg salad image

Easyrecipe for a simple potato and egg salad, it also has celery, mayonnaise,mustard and vinegar. Garnishit with fresh chopped dill o parsley.

Provided by Layla Pujol

Categories     Salad     Side Dish

Time 55m

Number Of Ingredients 11

4 large potatoes (washed and unpeeled)
4 hard-boiled eggs (save 1 for garnish)
½ white onion (diced)
2 celery stalks (chopped)
4 tablespoons of mayonnaise
1 teaspoon mustard
1 teaspoon of vinegar
Salt and pepper to taste
Chopped dill - you can also use parsley or cilantro
Paprika powder
Lettuce leaves

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



Super Simple Potato Salad image

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

10 whole potatoes (6 or 7 bakers)
4 hard-boiled eggs, cooled and peeled coarsely chopped
one small can sliced olive (optional)
1 cup chopped sweet onion (may substitute green onions)
1 cup chopped banquet dill pickle (may use other dills but I prefer banquet)
3 stalks celery, chopped (or sliced, again optional)
1 1/2 cups mayonnaise (use less if you prefer)
3 tablespoons yellow mustard (to taste)
2 -3 dashes Tabasco sauce (optional)

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



Classic Potato Salad Recipe by Tasty image

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

2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm)
1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
3 hard-boiled eggs, roughly chopped
¾ cup mayonnaise
½ cup sweet relish
yellow mustard
1 ½ cups red onion, finely diced
3 large stalks celery
½ teaspoon McCormick® Garlic Powder
½ teaspoon McCormick® Paprika
⅛ teaspoon McCormick® cayenne
3 tablespoons white vinegar
1 tablespoon granulated sugar

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



Simple, Tasty Potato Salad image

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

2 lbs potatoes
6 hard-boiled eggs
1/2 cup sweet pickle, cut in small chunks
1 cup mayonnaise
salt and pepper
1/2 cup minced onion (optional)

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



Simple Potato Salad for Two image

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

2 yukon gold potatoes, medium to large sized
3 hard-boiled eggs
1/2 cup finely diced onion (to taste)
1/2 tablespoon cider vinegar (to taste)
1/8 teaspoon mustard powder (to taste)
1/8 teaspoon celery seed (to taste)
salt and pepper
3/4 cup mayonnaise (estimate)

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



Simple Potato Salad image

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

4 medium-large potatoes
2 dill pickle spears
5 hard-boiled eggs
1 cup mayonnaise
1/4 teaspoon salt
pepper
spanish paprika

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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Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes. Cut the potatoes into 1/2 inch pieces. Put potatoes in a large bowl, drizzle with white vinegar and stir. Chop the eggs and …
From melaniecooks.com


CLASSIC POTATO SALAD RECIPE - EASY POTATO SALAD WITH EGG - DEAR …
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5 hard-boiled eggs diced or sliced. optional, paprika for garnish. To make your potato salad, just follow our simple instructions: Boil potatoes in salted water 15 to 20 minutes or until done. Cool to room temperature and peel. Dice the boiled …
From dearcrissy.com


EASY CREAMY POTATO SALAD - INSPIRED TASTE
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Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water. Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and …
From inspiredtaste.net


POTATO SALAD WITH EGGS RECIPE - OLD FASHIONED POTATO SALAD
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Instructions. Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat. Boil for about 10 minutes or until potatoes are …
From courtneyssweets.com


10 BEST OLD FASHIONED POTATO SALAD WITH EGG RECIPES - YUMMLY
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Old Fashioned Potato Salad with Homemade Dressing The Cooking Collective. white wine vinegar, salt, sour cream, pancetta, Dijon mustard and 11 more. Best Old Fashioned Potato Salad Recipe! Must Have Mom! salt, hard …
From yummly.com


POTATO SALAD RECIPES | ALLRECIPES
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Find easy recipes for hot German potato salad, creamy bacon potato salad, and more. The options are endless! A creamy potato salad topped with crumbled bacon and sliced green onions in a blue bowl. Creamy Potato Salad. Savory …
From allrecipes.com


EASY POTATO SALAD RECIPE -- THE RECIPE REBEL
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In a large pot of boiling, salted water, cook potatoes until tender, about 5 minutes. Drain well and move to a large bowl to cool completely in the refrigerator. Once potatoes are cooled, add eggs. Whisk together mayonnaise, …
From thereciperebel.com


WHAT TO EAT WITH POTATO SALAD (12 IRRESISTIBLE SIDES) - INSANELY GOOD
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8. Grilled Shrimp. Another seafood that tastes wonderful with potato salad is grilled shrimp. The plump and juicy shrimp has such a clean flavor, so it works really well with the creamy side. 9. Baked Beans. Aside from entrees, …
From insanelygoodrecipes.com


26 POTATO SALAD RECIPE IDEAS | TYPES OF POTATO SALAD - FOOD NETWORK
Potatoes are the perfect blank canvas for a variety of flavors so it’s not surprising that there are a number of ways to make this beloved side …
From foodnetwork.com
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EGG SALAD POTATO SALAD RECIPE - THE SPRUCE EATS
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe If you love potato salad and egg salad, then look no further. This popular barbecue side dish …
From thespruceeats.com
4.3/5 (47)
Total Time 43 mins
Category Side Dish, Salad
Calories 608 per serving


EASY POTATO SALAD WITH EGG (MASHED POTATO SALAD) - ALPHAFOODIE
Plunge in the whole potatoes, being careful not to splash yourself. Then, bring the water back to a boil, reduce the heat and simmer for around 10 minutes. Then, add the eggs to the saucepan. Cook the eggs together with the potatoes for another 10- 15 minutes.
From alphafoodie.com


BEST POTATO SALAD RECIPE STORY - THE COOKIE ROOKIE®
See Recipe. Stir well. Bring the water to a boil, reduce heat to a simmer, and cook until potatoes are tender, about 15-20 minutes. Drain and transfer potatoes to a large mixing bowl. 2. See Recipe. See Recipe. Add 2 tablespoons vinegar and 1 teaspoon kosher salt, stir vigorously to rough up the potato edges slightly and cool to room temperature.
From thecookierookie.com


POTATO SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
Horseradish-Dill Potato Salad with Snap Peas. Tricolor Potato Salad. 2 Reviews. Easy Skillet Pork Tenderloin with Jalapeno Mango Sauce. 1 Review. BBQ Potato Salad. 27 Reviews. Spanish Potato Salad ...
From foodnetwork.com


TRADITIONAL POTATO SALAD | - TASTES BETTER FROM SCRATCH
Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then simmer for 10 to 15 minutes. Peel potatoes, if desired, and cut them into 1 inch chunks. 2. Make the dressing. Add egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to a bowl and mix together.
From tastesbetterfromscratch.com


HOW TO MAKE THE BEST POTATO SALAD RECIPE | FOODIECRUSH.COM
Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes. Add the celery and the green onions to the potato mixture.
From foodiecrush.com


THE BEST POTATO SALAD RECIPE EVER - FAVORITE FAMILY RECIPES
In a small bowl, stir mayonnaise, sour cream, sugar, mustard, relish, dill and any other mix-ins together. Fold mixture into the eggs and potatoes until well combined. Slice remaining 2 eggs and layer on top of salad. Garnish with dill weed or paprika. Refrigerate overnight (or at least 6-8 hours).
From favfamilyrecipes.com


DEVILED EGG POTATO SALAD - QUICK & EASY RECIPES - YOUTUBE
Combining two classic recipes into one, this deviled egg potato salad recipeis perfect for the summer season get-togethers, picnics, barbecues, and pot-lucks...
From youtube.com


THE BEST POTATO SALAD RECIPE! | GIMME SOME OVEN
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
From gimmesomeoven.com


BEST POTATO SALAD RECIPE YOU WILL EVER EAT - SOMEWHAT SIMPLE
Wash and scrub the potatoes. Cut the potatoes into chunks. Boil the potatoes for 30 minutes. Mix the red potatoes, mayonnaise, Hard Boiled Eggs, yellow mustard, celery seed, pepper, and onions into a large mixing bowl. Refrigerate until chilled and then serve.
From somewhatsimple.com


CLASSIC POTATO SALAD - BAREFEET IN THE KITCHEN
Classic Potato Salad. Place the potatoes in a large pot and cover with water. Boil over high heat until fork-tender, about 9-10 minutes. Drain under cold water and set aside. Combine the mayonnaise, mustard, dill relish, dill, smoked paprika, salt, and pepper in a large mixing bowl. Stir to combine.
From barefeetinthekitchen.com


SOUTHERN POTATO SALAD (CLASSIC RECIPE WITH EGGS) - SPEND WITH …
In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine. Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
From spendwithpennies.com


EASY POTATO SALAD RECIPE WITH EGG - BUBBAPIE
Drain and rinse with cold water. Place potatoes in a large mixing bowl. Add celery, onion and 2 hard boiled eggs, diced. Stir in mayonnaise, mustard and spices and seasoning. Mix well. Refrigerate for 4 hours or overnight. Serve topped with …
From bubbapie.com


SIMPLE POTATO SALAD - SIMPLE PARTY FOOD
Allow the potatoes to cool until cool enough to handle. Peel the potatoes if desired and cut into large dices or mash with a potato masher. Add the potatoes to a large bowl with the chopped celery, onions and chopped eggs. In a small bowl, combine the other ingredients and whisk until well combined. Add to potatoes and stir to combine.
From simplepartyfood.com


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