Tangyherbpotatosalad Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

TANGY POTATO SALAD



Tangy Potato Salad image

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

Provided by Greenleafwolf

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 8

4 potatoes
4 eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

Steps:

  • Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
  • Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
  • Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g

MY TANGY GERMAN POTATO SALAD



My Tangy German Potato Salad image

I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.

Provided by Momma Lisa

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h10m

Yield 12

Number Of Ingredients 12

12 red potatoes, each cut into 6 pieces
½ cup chopped bacon ends, visible fat trimmed
¼ cup white vinegar
¼ cup cider vinegar
¼ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup light sour cream
¼ cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
  • Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
  • Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 6.2 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 293.2 mg, Sugar 6.6 g

TANGY POTATO SALAD



Tangy Potato Salad image

Pickle lovers will love this easy creamy, tangy potato salad recipe.

Categories     tangy potato salad recipe     potato salad recipe     how to make     best     fast     quick     easy     Summer     appetizers     dairy-free     picnic     salad     spring     vegetarian

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 1/2 lb. new potatoes
Kosher salt and freshly ground black pepper
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine
2 tsp. mustard seeds
2 c. watercress
1/4 c. chopped fresh chives
1/3 c. chopped fresh flat-leaf parsley

Steps:

  • Place potatoes in a large pot; cover with cold salted water. Cover and bring to a boil, reduce heat to low, and simmer until tender, 15 to 18 minutes. Cut into halves or quarters, if large.
  • Meanwhile, whisk ­together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.

HERB POTATO SALAD



Herb Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
  • Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

TANGY POTATO SALAD



Tangy Potato Salad image

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

Provided by Evie3234

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs new potatoes, washed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 red onion, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
1 stalk celery, sliced thin
salt
fresh ground black pepper

Steps:

  • Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
  • Drain well.
  • Mix together the vinegar and mustard, then slowly whisk in the oil.
  • When potatoes are cool enough to handle slice into a large bowl.
  • Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
  • Season, then toss gently to combine.
  • Leave to stand at least 1/2 an hour.
  • Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
  • Serve.

Nutrition Facts : Calories 249.2, Fat 7.2, SaturatedFat 1, Sodium 49.2, Carbohydrate 42.5, Fiber 5.6, Sugar 2.7, Protein 5.3

TANGY HERB POTATO SALAD



Tangy Herb Potato Salad image

This is a perfect addition to any bbq, picnic or potluck. It's creamy, tangy, and a little bit different from regular old potato salad.

Provided by Midwest Maven

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 lbs red potatoes (leave skin on or off, your preference)
1 cup mayonnaise (no miracle whip)
1 cup sour cream
1 -2 tablespoon chopped fresh basil
3 -5 tablespoons white vinegar (depending on taste)
salt and pepper

Steps:

  • Cut potatoes in bite size chunks and boil in lightly salted water until tender.
  • In a large bowl mix all other ingredients.
  • Add potatoes to dressing and combine well.
  • Chill and serve!

Nutrition Facts : Calories 508.9, Fat 21.6, SaturatedFat 7, Cholesterol 27.1, Sodium 321.9, Carbohydrate 71.2, Fiber 6.5, Sugar 6.4, Protein 8.7

MOM'S TANGY POTATO SALAD



Mom's Tangy Potato Salad image

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 15

2 pounds red potatoes, cubed
2 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash ground mustard

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

TANGY POTATO SALAD WITH SCALLIONS



Tangy Potato Salad with Scallions image

This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 5

Coarse salt and ground pepper
4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
1/2 cup white-wine vinegar
4 scallions, thinly sliced
1/2 cup olive oil

Steps:

  • Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
  • Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
  • When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

Nutrition Facts : Calories 280 g, Fat 14 g, Fiber 4 g, Protein 6 g

TANGY POTATO SALAD WITH HORSERADISH



Tangy Potato Salad with Horseradish image

Horseradish adds a special "kick" to this mouthwatering salad that Lesley Pew fixes at home in Lynn, Massachusetts for her family and friends. "It's creamy, crunchy and always popular," she promises. No one guesses that she lightens it up with low-fat sour cream and fat-free mayo!-Lesley Pew, Lynn, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2 pounds red potatoes, cubed
2 celery ribs, thinly sliced
1/2 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons chopped green onion
2 teaspoons cider vinegar
2 teaspoons prepared horseradish
2 teaspoons spicy brown mustard
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Red leaf lettuce

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery., In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.

Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TART AND TANGY POTATO SALAD



Tart and Tangy Potato Salad image

Make and share this Tart and Tangy Potato Salad recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

4 large potatoes, washed and cut into 8 pieces
2 tablespoons red onions, finely diced
3 hard-boiled eggs, quartered
1/4 cup fresh parsley leaves, chopped
1 cup light sour cream
2 lemons, juice of
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Place the potatoes in a pot of cold salted water and bring to a boil, then continue cooking until just tender (about 11 minutes).
  • Drain the potatoes and combine with the onion, eggs, and parsley.
  • Whisk the remaining ingredients together and season lightly.
  • Pour the dressing over while the potatoes are still warm.
  • Allow to sit for at least 1 hour before serving.

Nutrition Facts : Calories 491.9, Fat 17.3, SaturatedFat 6.1, Cholesterol 179.1, Sodium 154.1, Carbohydrate 72, Fiber 8.5, Sugar 4.3, Protein 14.6

TANGY POTATO AND LEEK SALAD



Tangy Potato and Leek Salad image

This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 7

2 pounds small red potatoes, halved or quartered if large
Coarse salt and ground pepper
1 bunch leeks (about 2 pounds), white and light-green parts only, halved lengthwise, cut into 3/4-inch slices, rinsed well, and drained
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 cup roughly chopped fresh parsley leaves

Steps:

  • In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
  • Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g

More about "tangyherbpotatosalad food"

TANGY HERB POTATO SALAD WITH ASPARAGUS - TASTE OF NOVA …
tangy-herb-potato-salad-with-asparagus-taste-of-nova image
Set aside to cool. In a medium sized mixing bowl, whisk together dijon, grainy dijon, apple cider vinegar, sugar and honey until well combined. Slowly pour in …
From tasteofnovascotia.com
Estimated Reading Time 2 mins


CREAMY POTATO SALAD RECIPE | FRENCH'S - MCCORMICK
1/4 cup finely chopped green onions. 2 hard-cooked eggs, peeled and chopped. INSTRUCTIONS. 1 PLACE potatoes in large saucepan. Add water to cover. Bring to boil; cook 10 minutes or until fork-tender. Drain and cool slightly. 2 MIX mayonnaise, Mustard, salt, sugar and pepper in large bowl until well blended. Add potatoes; toss to coat well.
From mccormick.com


FRESH HERB POTATO SALAD | BAD MANNERS
Mix together the mustard, vinegar, lemon juice, oil, and garlic in a small glass. Drain the potatoes and put them in a large bowl. Add the dressing and toss it all together. Add the carrots, herbs, and a little salt and pepper and mix them in. Let the salad sit in the fridge for at least 30 minutes so that the potatoes can soak in all the flavor.
From badmanners.com


BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POTATO SALAD
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a …
From delish.com


GARLIC-AND-HERB POTATO SALAD RECIPE | REAL SIMPLE
Transfer scallion-oil mixture to a large bowl. Let cool for about 10 minutes. Step 3. Whisk vinegar, mustard, pepper, and remaining 2½ teaspoons salt into scallion-oil mixture until thickened and well-combined. Add potatoes, parsley, basil, and sliced dark …
From realsimple.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


POTATO SALAD WITH SUMMER HERBS & VINAIGRETTE - FEAST AND …
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. Keyword potato, side dish, vegetarian.
From feastandmerriment.com


WHAT TO EAT WITH POTATO SALAD (12 IRRESISTIBLE ... - INSANELY …
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, there are plenty of side dishes that also pair well with potato salad.
From insanelygoodrecipes.com


GARLICKY HERB RED POTATO SALAD - CAFE DELITES
Instructions. Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer until fork tender (about 10-12 minutes). Drain in a colander and rinse under cold running water. Spread out onto a baking sheet to completely cool potatoes (about 10 minutes). While potatoes are cooling, mix together olive oil ...
From cafedelites.com


HEALTHY POTATO SALAD {NO MAYO!} – WELLPLATED.COM
Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 10 to 20 minutes depending upon their size. DO NOT overcook, or your potato salad may be mushy.
From wellplated.com


TANGY ITALIAN POTATO SALAD | EAT WELL ENJOY LIFE
Remove from pot and let cool on a plate. While the potatoes are cooking make the dressing: In a small bowl, add the red onion, vinegar and a large pinch of salt. Stir together and let sit for 10 minutes so onion marinates and mellows. Add garlic, anchovy, capers and mustard. Whisk in the olive oil.
From eatwellenjoylife.com


TANGY POTATO SALAD | BLUE FLAME KITCHEN
Cook potatoes in boiling salted water until tender; drain. Transfer hot potatoes to a large bowl. Pour vinegar over potatoes and toss to coat. Cool to room temperature. To prepare dressing, combine mayonnaise, pepper and celery seed until blended. Add green onions and eggs to potatoes. Add dressing and stir gently to combine.
From atcoblueflamekitchen.com


FRESH HERB POTATO SALAD - LIFE, LOVE, AND GOOD FOOD
Cook for 30 to 40 minutes or until tender; drain and cool 15 minutes before peeling and cutting into i-inch cubes. Place potatoes in a large bowl with the diced celery, green onions, and chopped eggs. Stir gently. In a separate bowl, whisk together the mayo and sour cream with the chopped herbs, garlic, and mustard.
From lifeloveandgoodfood.com


TANGY POTATO SALAD - BETTER HOMES & GARDENS
In a covered large saucepan cook potatoes in a small amount of boiling, lightly salted water for 10 to 12 minutes or until tender, adding beans the last 3 to 5 minutes of cooking; drain. Rinse with cold water; drain again. In a medium bowl stir together the oil, vinegar, rosemary, salt, and pepper. Add potato mixture and green onions; toss ...
From bhg.com


WHAT TO EAT WITH POTATO SALAD? 25+ MUST-TRY RECIPES IN …
A savory beef or pork dish will complement your potato salad, so just reference the following recipes. 1. Gordon Ramsay’s Perfect Steak. Steak is a super appealing dish on any occasion, and you will not go wrong to match it with a hearty and delicious potato salad.
From lacademie.com


HERB AND MUSTARD POTATO SALAD - NO MAYO POTATO SALAD
Take the other 3 potatoes, peel them and mash them with the back of a fork. Place those in the mixing bowl. In a small bowl, whisk together oil, vinegar, mustard, chives, parsley, salt, pepper, and garlic powder. Pour herbed vinaigrette over the potatoes and toss to combine everything. Serve at room temperature or chilled.
From madaboutfood.co


WHAT GOES WELL WITH POTATO SALAD? - SIMPLY HEALTHY FAMILY
Preheat the oven to 400 degrees Fahrenheit. Preheat the oven to 400 degrees Fahrenheit. Put oil in an ovenproof dish then place the dish in the oven. Wait for five minutes or until the dish has become hot. Add the potato cubes and season with salt and pepper. Add the potato cubes and season with salt and pepper.
From simplyhealthyfamily.org


TANGY HOT POTATO SALAD RECIPE - KATE HEDDINGS | FOOD & WINE
In a medium saucepan, combine the white wine with the vinegar, butter, shallot, potatoes and water and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the ...
From foodandwine.com


GERMAN POTATO SALAD - WARM & TANGY! - JULIE'S EATS & TREATS
Boil potatoes in a large pan with 1 tablespoon salt until fork tender. Drain and run under cold water. Cut potatoes into half or quarters and add to large bowl. Meanwhile, in a heavy skillet, cook bacon until crispy about 8-10 minutes. Remove bacon from pan and place on plate lined with paper towels, set aside.
From julieseatsandtreats.com


TANGY RANCH POTATO SALAD - FOODIECRUSH .COM
While the potatoes are cooking, boil the eggs, drain, and chop. Meanwhile, prepare the homemade ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine. If using store-bought bottled dressing, mix in 1 cup. Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces.
From foodiecrush.com


TANGY WARM POTATO SALAD WITH BACON - SERENA BAKES SIMPLY FROM …
Instructions. Fill a large pot with enough water to cover potatoes and add 2 generous pinches of salt. Add potatoes to pot and bring to a simmer. Cook for 15-30 minutes until potatoes are tender when poked with a fork. Drain potatoes. Brown bacon over medium-high heat until crisp. Drain bacon on paper towels.
From serenabakessimplyfromscratch.com


TANGY POTATO SALAD WITH CELERY AND MUSTARD — ALISON ROMAN
Drain and set aside to cool slightly. Meanwhile, combine whole lemon, scallions, celery, 2 tablespoons vinegar and 3 tablespoons mustard in a large bowl (large enough to add the potatoes later). Toss everything and season with salt and pepper-- it should taste almost overly salty, savory and tart, knowing that the flavor will dilute once you ...
From alisoneroman.com


29 SUMMER SALAD RECIPES - SPEND WITH PENNIES
Brussel Sprout Salad is the perfect fall salad that includes shredded Brussels, cranberries, and a tangy vinaigrette. Brussels Sprout Salad. Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts all tossed in a tangy honey dijon vinaigrette. View the recipe.
From spendwithpennies.com


GARLIC-HERB POTATO SALAD - COOKING CLASSY
Drain potatoes and let cool slightly, about 10 minutes**. While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp). Let mixture rest while potatoes continue to cook and cool slightly ...
From cookingclassy.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


HOW TO MAKE THE BEST POTATO SALAD (RECIPE) - A SPICY PERSPECTIVE
Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste.
From aspicyperspective.com


TANGY POTATO SALAD WITH BACON RECIPE - PILLSBURY.COM
Cook potatoes until tender when pierced with a fork, about 15 minutes. Drain potatoes. 2. In small bowl, stir together olive oil, mustard and white wine vinegar until smooth. Season to taste with salt and pepper. Drizzle mixture over potatoes. Toss to coat. Top with crumbled bacon and green onions. Serve warm, or cover and refrigerate, and ...
From pillsbury.com


HEALTHY POTATO SALAD {CLASSIC TASTE!} - IFOODREAL.COM
Chop, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper. Chop eggs and dice/chop potatoes: add to the bowl with other ingredients. Stir: all ingredients gently together. Chill: place in …
From ifoodreal.com


HERB AND LEEK POTATO SALAD (NO MAYO, NO EGGS) - FORK IN THE KITCHEN
Let it sit for at least 5-10 minutes if you have time. Toss in the golden leeks, scallions, and herbs. Taste test and adjust salt and pepper levels as needed. Serve immediately, or even better, let it sit for up to an hour before serving to let the flavors meld together.
From forkinthekitchen.com


EASY HERB POTATO SALAD - INSPIRED TASTE
Add 1 tablespoon of salt to the water, and then bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain then set aside to cool. When the potatoes are cool enough to handle, cut them into bite sized chunks or slice into thin rounds. Add to a large salad bowl.
From inspiredtaste.net


HELLMANN’S POTATO SALAD (ORIGINAL RECIPE) - INSANELY GOOD
Directions. Fill a 4-quart pot with salted water. Add the potatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly. In a large bowl, whisk together the mayonnaise, vinegar, salt, sugar, and pepper.
From insanelygoodrecipes.com


THE BEST POTATO SALAD - HALF BAKED HARVEST
Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes. 2. Meanwhile, combine the cooked garlic, drained cashews, mustard, and olive oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly. 3.
From halfbakedharvest.com


HERBED POTATO SALAD RECIPE - COOKIE AND KATE
Instructions. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes. Reserve ¼ cup cooking water, then drain.
From cookieandkate.com


HEALTHY POTATO SALAD RECIPES | EATINGWELL
Curried Potato Salad. 1. In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. Red bell pepper and green peas add even more color to the yellow-tinted potato salad. By EatingWell Test Kitchen.
From eatingwell.com


TANGY HERBED POTATO SALAD (HEALTHY, VEGETARIAN) - METIREMENTBLOG
Recipes by Cuisine; Everything Else; About; Contact; Search. Tangy Herbed Potato Salad (Healthy, Vegetarian) Stop making the same old, boring potato salad! That is, unless you want to bore your guests or family to death. Instead, serve them my amazing Tangy Herbed Potato Salad made with roasted potatoes. You’ll love how the fresh herbs combine with the flavor of the …
From metirementblog.com


THE 10 BEST FOODS TO EAT IF YOU HAVE ARTHRITIS - HEALTHLINE
This article will look at 10 of the best foods to eat if you have arthritis. 1. Fatty Fish. Fatty fish varieties such as salmon, mackerel, sardines and trout are high in …
From healthline.com


THREE-HERB POTATO SALAD RECIPE - EATINGWELL
Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes. Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, herbs, scallions and capers; stir well to coat.
From eatingwell.com


FRESH HERB POTATO SALAD (EASY - THE SIMPLE VEGANISTA
In a medium-sized pot, add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 – 8 minutes, or until fork-tender. Drain potatoes and run under cool running water. Let cool for about 10 minutes.
From simple-veganista.com


Related Search