Kristinas Potato Salad Recipes

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

Potato Salad image

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.

Ingredients

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

KRISTINA'S POTATO SALAD

From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

Provided by echo echo

Categories One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 24

Kristina's Potato Salad image

Steps:

Combine potatoes through peas.
Combine mayonnaise through horseradish and toss with potatoes mixture.
Chill.
If desired, serve on a bed of spinach garnished with olives and lemon wedges.

Nutrition Facts : Calories 429, Fat 20, SaturatedFat 3.4, Cholesterol 78.3, Sodium 326.3, Carbohydrate 54.9, Fiber 7, Sugar 7.5, Protein 10.5

Ingredients

6 medium potatoes, unpeeled, boiled in skins, diced
2 hard-boiled eggs, chopped
2 medium tomatoes, diced
1 chopped sweet pepper, chopped
2 scallions, minced
1 cucumber, chopped
chopped fresh parsley
alfalfa sprout
1/2 cup toasted cashews
1/4 cup mixed roasted sunflower seeds or 1/4 cup sesame seeds
carrot, coarsely grated (optional)
chopped celery (optional)
radish (optional)
raw fresh peas (optional)
3/4 cup mayonnaise
1 -2 teaspoon salt and pepper, to taste
1 dash tamari
1/2 cup cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon tarragon
1 teaspoon prepared horseradish
fresh spinach (optional)
olive (optional)
lemon wedge (optional)

KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)

This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

Kristina's Potato Salad (Revised Moosewood Recipe) image

Steps:

In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
Combine well with other ingredients in a larger bowl, cover and chill.

Nutrition Facts : Calories 297.1, Fat 9.3, SaturatedFat 2, Cholesterol 69.9, Sodium 581.3, Carbohydrate 47.3, Fiber 5.8, Sugar 5.8, Protein 8.1

Ingredients

6 medium potatoes, boiled in skins, cooled then cubed
2 hardboiled egg, chopped
1 medium bell pepper, diced (any colour)
3 -4 scallions, finely minced (whites and greens)
1 small cucumber, seeded and minced (peel if waxed)
1/2 cup parsley, finely minced (packed)
1/4 cup fresh dill, minced (packed, or 1 tblsp dried)
1 teaspoon salt (or to taste)
fresh black pepper, to taste
1/8 cup cider vinegar
1 teaspoon mustard powder
1 teaspoon tarragon
1 tablespoon prepared horseradish
1/2 cup mayonnaise
1/2 cup plain yogurt (or sour cream)
1 medium carrot, diced (optional)
1 stalk celery, minced (optional)
radish, thinly sliced (optional)
fresh peas, raw (or steamed) (optional)
1 cup cashews, lightly toasted (optional)
1/2 cup sunflower seeds, toasted (optional)
2 tablespoons sesame seeds (optional)

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

Old Fashioned Potato Salad image

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

Ingredients

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

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Kristinas Potato Salad Recipes

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.

KRISTINA'S POTATO SALAD

KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)

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.

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