CREAMY POTATO SALAD
Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! -Pat Cole Polebridge, Montana
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 11
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., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.
Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 320mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
CREAMY POTATO SALAD
This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.
Provided by Eleanor Price
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 12h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
- Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 17.4 g, Cholesterol 13.8 mg, Fat 9.3 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 296 mg, Sugar 6 g
CREAMY POTATO SALAD
Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.
Provided by Karen From Colorado
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling, salted water until tender.
- Drain well.
- Peel and cube potatoes.
- Transfer to a large bowl.
- Add celery, onion, sweet relish and bacon bits.
- Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
- Add mayo mixture to potatoes.
- Toss lightly to coat potato mixture.
- Carefully fold in the chopped eggs.
- Cover and chill thoroughly.
- Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
Nutrition Facts : Calories 296.3, Fat 14.3, SaturatedFat 4.7, Cholesterol 60.3, Sodium 803.7, Carbohydrate 34.4, Fiber 4.1, Sugar 6.1, Protein 8.3
CREAMY POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
- In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
CREAMY POTATO SALAD
Make and share this Creamy Potato Salad recipe from Food.com.
Provided by Air hostess
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and cut potatoes into bite size pieces. Usually one cut per potato will work. Add potatoes to large pot of water and bring to boil,salt boiling water liberally. Boil until fork tender. Drain and cool.
- For creamy dressing mix all other ingredients in a large bowl. Toss with cooled potatoes and refrigerate for 1 hours For best flavor refrigerate overnight.
Nutrition Facts : Calories 161.5, Fat 12.7, SaturatedFat 2.3, Cholesterol 113.6, Sodium 574.5, Carbohydrate 8.7, Fiber 0.4, Sugar 2.9, Protein 3.8
CREAMY POTATO SALAD
Yes, I realize that people have their own potato salad memories. Some like crunch, some think that eggs are not even on the possibility list and other different feelings about how a proper potato salad should be. This is a HUGE hit in my family. It is highly caloric and pays no heed to cholesterol. DO NOT use miracle whip as the vinegar in the dressing will mess up the balance in the recipe.
Provided by Jennifer Michele
Categories Potato
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes and boil, in the skins, in heavily salted boiling water. This usually takes about 25 minutes. Potatoes can vary in density and of course size, so keep checking until a knife is inserted easily with no give evident.
- Remove potatoes from boiling water and let cook until you are able to handle them. Keep them as hot as you can though, just don't burn yourself. Nothing is worth that. Peel the potatoes, then cut into small, bite sized cubes.
- Sprinkle the hot potatoes with 1 tablespoon of the vinegar. Toss together and set aside to cool thoroughly.
- In a separate bowl, mash the eggs. Add the onions, mayonnaise, mustard, salt and pepper. Hold back on the mayonnaise to get the right consistency. You want a final product that will coat the potatoes without sinking to the bottom of the dish, but not so thick that the dressings flavor won't get absorbed into the potatoes.
- Mix everything together and chill. Check for seasonings and add more salt, pepper or vinegar as necessary.
Nutrition Facts : Calories 181.6, Fat 9.9, SaturatedFat 1.7, Cholesterol 68.4, Sodium 516, Carbohydrate 20.2, Fiber 1.5, Sugar 2.4, Protein 3.7
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