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
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.
PARTY POTATO SALAD
When I first met my husband, his mother was in charge of making the potato salad for family gatherings. Well, one year she wasn't able to make it and asked me to. I made this recipe up "on the fly" and everyone loved it ... more than my mother-in-laws ...LOL. I have made this many times and have even made it for large parties ......
Provided by Teresa Edmondson
Categories Potato Salads
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Boil potatoes in salted water with skins on until fork tender. Let cool until easily handled for peeling. Peel and rough chop into a large mixing bowl.
- 2. Combine all ingredients in mixing bowl. Salad should be a little "wet" as potatoes will absorb some of the mayonaise
- 3. Chill in refrigerator for at least 3 hours before serving. The longer is chills the better it is
POTATO SALAD FOR 40
Moist, eggy, chunky, and...no pickles!
Provided by Allrecipes Cook
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 40
Number Of Ingredients 7
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 cool potatoes, then peel and dice. Cover and refrigerate overnight.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
- Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 21.2 g, Cholesterol 106.6 mg, Fat 20.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 406.5 mg, Sugar 1.4 g
PICNIC PARTY POTATO SALAD
I got this recipe from my Mother-in-law. This is by far the best potato salad I've ever had! I believe she got it from a very good family friend. This is always a staple at any summertime gathering. It goes fast! Times are approximate.
Provided by Chef on the coast
Categories Potato
Time 3h
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Dice potatoes. Cook until tender; drain.
- Put into large bowl.
- Add onions and Italian dressing; toss to coat.
- Cover and chill at least 1 hour.
- Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
- Add celery, eggs and relish; toss lightly.
- Slice remaining eggs.
- Garnish top of salad.
- Sprinkle with paprika.
Nutrition Facts : Calories 384.9, Fat 16.6, SaturatedFat 3.2, Cholesterol 196.9, Sodium 1350, Carbohydrate 49.5, Fiber 5, Sugar 6, Protein 10.8
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HOW TO MAKE THE BEST POTATO SALAD RECIPE
From foodiecrush.com
4.5/5 Total Time 40 minsCategory Salad, Side DishCalories 171 per serving
- Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.
- 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. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
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