MISS BROWN'S 5 ONION DIP
Provided by Kardea Brown
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a cast-iron skillet over medium heat. Add the green onions, red onion, Vidalia onion, white onion and brown sugar and saute for 10 to 15 minutes, stirring occasionally. Add the vinegar and Worcestershire and continue cooking until the onions are very soft and a caramel color, another 4 to 5 minutes. Stir in the cream cheese until it is melted into the onions. Remove the mixture to a large bowl, then stir in the sour cream, mayonnaise and chives. Transfer to an 8-inch square baking dish and top with the Parmesan. Bake until golden and bubbling, 15 to 20 minutes. Serve with crostini or crudites.
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
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
ONION DIP POTATO SALAD
Everyone loves onion dip, so toss in scallions and celery, then into tender red-skinned potatoes for a yummy summer salad! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Low Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In pot, bring potatoes and enough salted water to cover to boil over high heat. Reduce heat to medium; cook until tender, 15-20 minutes. Drain; rinse under cold water until slightly cooled.
- Transfer potatoes to serving bowl; toss with vinegar, salt and pepper. Cover; refrigerate until chilled, about 1 hour. Stir celery, scallions and parsley into dip; toss with potatoes until evenly coated.
GRILLED ONION POTATO SALAD
Grilling the onions definitely makes this taste just a little bit better! Cook time reflects chill time.
Provided by Kim127
Categories Potato
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill.
- Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
- Place onion on grill and cook 4-5 minutes per side or until brown and tender.
- Let onion cool and then chop.
- Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
- When cool enough to handle, peeled and cut into 3/4 inch pieces.
- In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
- Whisk in mayo, salt and pepper.
- Stir in onions.
- Add potatoes to bowl, stir and then add celery.
- Stir gently.
- Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 129.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.4, Sodium 162.4, Carbohydrate 25.4, Fiber 2.5, Sugar 1.9, Protein 2.7
GREEN ONION POTATO SALAD
Ever since I can remember, my aunt Beverly has made this potato salad for special occasions. She gave me the recipe a few years ago, and I've been making it for parties and my card clubs. I get many requests for the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 465 calories, Fat 36g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 1044mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
AMERICAN POTATO SALAD
Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.
Provided by JOSLYN
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover 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 chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g
CARAMELIZED ONION POTATO SALAD
This is the recipe I make on a day where a little extra time isn't an issue and I'm craving comfort food. The tarragon vinegar and caramelized onions in this salad will leave you smacking your lips. You can serve this potato salad immediately, but it will taste much better after being refrigerated for several hours. Double or triple the recipe if you are making it for a large event. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.
Nutrition Facts : Calories 268 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
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SOUR CREAM AND ONION POTATO SALAD RECIPE | BON APPéTIT
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4.1/5 (59)Author Molly BazServings 4Estimated Reading Time 8 mins
- Place 2 lb. baby Yukon Gold potatoes in a large pot, cover with 3 qt. water, then 1 cup kosher salt, and bring to a boil over medium-high heat. (Yes, this is a lot of salt, but it’s the right amount for the job. Potatoes are big and dense—so it takes highly concentrated water to ensure they're seasoned through and through, Plus, think about how much of that gets left behind in the water you pour out!) Once water comes to a boil, reduce heat, adjusting as needed to maintain a simmer, and cook potatoes until fork-tender, 15–20 minutes.
- Meanwhile, make your dressing. Combine ¾ cup sour cream, ¼ cup mayonnaise, 1 Tbsp. onion powder, 2 tsp. Dijon mustard, and 1 tsp. black pepper in a large bowl. Finely grate 1 garlic clove into dressing and stir to combine. Thinly slice 1 bunch chives. Transfer half of chives to dressing; set remaining aside for serving. Slice ¼ small red onion as thinly as possible through root end. (This might not be the way you usually cut an onion, but we're going for shallow arcs rather than chunky quarter-moons.) Transfer to a fine-mesh sieve and rinse for several seconds (this eliminates some of that astringent raw onion flavor). Pat dry with paper towels. Add half of onion to bowl with dressing; reserve remaining onion for serving.
- When potatoes are tender, scoop out ½ cup potato cooking liquid—we're going to use this later to thicken the sauce, warm up the cold dairy, and flavor the potatoes. Drain potatoes in a colander and let cool 10 minutes or until cool enough to handle. Crush each potato slightly with your hands (it's easiest to do this if you transfer them to a baking sheet or big plate first) and add to bowl with dressing.
- Toss potatoes with dressing and ¼ cup potato cooking liquid. You want to do this while the potatoes are still warm so that they'll better absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning—it will all get absorbed and be nice and creamy. Taste and add more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
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From dashofsanity.com
4.8/5 (8)Total Time 30 minsCategory Side DishCalories 301 per serving
- Place potatoes in a large pot of boiling water and add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are barely tender and easy to pierce with a knife or fork.
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- Drain the potatoes and allow potatoes to cool. Once cooled, add the yogurt mixture and stir together to combine. Season with salt and pepper to taste. Add in crumbled bacon and chives and fold in to incorporate.
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