SOUTHERN STYLE POTATO SALAD
This creamy potato salad has the perfect balance of tang and savoriness. Don't let the steps scare you off... the end result is worth it. This salad is loaded with boiled eggs and celery which provide a nice flavor. The bacon not only gives some saltiness but adds a nice crunch. This really is the perfect potato salad for any...
Provided by Kristin D
Categories Potato Salads
Time 10m
Number Of Ingredients 12
Steps:
- 1. Boil your potatoes until just done and able to be poked through easily with a fork.
- 2. Drain, set aside to cool.
- 3. Once cooled enough to handle, cube the potatoes and put them in a large bowl.
- 4. Hard boil your eggs; set aside to cool completely.
- 5. While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.
- 6. In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
- 7. Being careful as not to stir the salad too much.
- 8. Add crumbled bacon.
- 9. Roughly chop your hard boiled eggs and add them to bowl.
- 10. Add chopped celery.
- 11. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.
- 12. Finish off with some paprika.
- 13. Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.
RED, WHITE, AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 18
Steps:
- To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
- Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
- Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
- When ready to serve, carefully fold in the parsley and scallions. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
BLUE RIBBON RED POTATO SALAD
I came across a red potato salad recipe about 8 years ago and during that time I messed with it until I found what I think is the most delicious potato salad ever made. My family loves it and I hope yours will too
Provided by Teal West-Craig
Categories Potato Salads
Number Of Ingredients 10
Steps:
- 1. In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are room temperature cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point but I leave them on.
- 2. Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
- 3. Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy
RED, WHITE AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.
RED, HOT, AND BLUE POTATO SALAD RECIPE
Steps:
- Cook potatoes with skin on until fork tender using the desired method.
- Once cooked, remove from water carefully
- Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
- Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
- Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
- Add green onions to the bowl as well.
- Lightly stir, taking care not to mash the potato
- In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
- Mix with the potato mixture.
- Top with eggs
- Refrigerate until ready to serve. Best when served chilled.
Nutrition Facts : Calories 301 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 555 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
STATE FAIR POTATO SALAD
Categories Salad Potato Side Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
- Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)
BLUE-RIBBON POTATO SALAD
Make and share this Blue-Ribbon Potato Salad recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the potatoes:.
- In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
- Assemble the salad:.
- In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.
Nutrition Facts : Calories 367.9, Fat 21.2, SaturatedFat 3.5, Cholesterol 96.8, Sodium 630.3, Carbohydrate 38.8, Fiber 4.7, Sugar 4.7, Protein 7.7
More about "blue ribbon red potato salad recipes"
HOUSTON RODEO BLUE RIBBON POTATO SALAD RECIPE | URBAN …
From urbancowgirllife.com
5/5 (1)Total Time 1 hr 20 minsCategory SidesCalories 490 per serving
- For perfect potato salad dressing, whisk together the mayonnaise, red wine vinegar, sugar, and salt (to taste) in a small bowl. Add ½ c. minced white onion and chill while you prepare the rest of the ingredients.
- To prepare the potatoes, if you have chosen the russets you will peel the potatoes and discard the peels in the garbage. If you prefer the waxy red potatoes you may leave the skins on.
- Cook the potatoes in a covered glass bowl in the microwave with a little bit of water for about 6 minutes. Allow the potatoes to steam an additional 2-3 minutes. Test the potatoes to make sure they are fork-tender all the way through.
- When they are cooked through, allow them to cool and then dice them into bite-sized chunks in about ½ inch cubes.
BEST RED POTATO SALAD RECIPE- HOW TO MAKE RED POTATO …
From thepioneerwoman.com
3.3/5 (3)Category Comfort Food, Side Dish
- Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat.
- Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes).
A SIMPLE AND DELICIOUS BLUE RIBBON POTATO SALAD BY …
From chapelhillmagazine.com
BLUE-RIBBON POTATO SALAD | MRFOOD.COM
From mrfood.com
RED HOT AND BLUE POTATO SALAD RECIPE - MOMMA CAN
From mommacan.com
BLUE-RIBBON POTATO SALAD - COUNTRY LIVING
From countryliving.com
Cuisine AmericanEstimated Reading Time 50 secsServings 8Calories 238 per serving
- Cook the potatoes: In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover.
- Bring to a boil over high heat and cook potatoes until easily pierced with a fork — 10 to 15 minutes.
- Assemble the salad: In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper.
FRESH FROM FLORIDA RECIPE: MAKE A DELICIOUS FLORIDA GROUPER …
From spacecoastdaily.com
PREPPING MEMORIAL DAY POTATO SALAD? AVOID RUSSETS, AND USE
From thegrio.com
BLUE RIBBON SALAD RECIPE | LOVELESS CAFE
From lovelesscafe.com
BLUE RIBBON POTATO SALAD | RULE OF YUM RECIPE - YOUTUBE
From youtube.com
RED WHITE & BLUE POTATO SALAD - HOUSE OF YUMM
From houseofyumm.com
RED, WHITE, AND BLUE POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
25 RIDICULOUSLY-GOOD RED POTATO SALAD RECIPES | TASTE OF …
You'll also love