MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
WARM SWEET POTATO SALAD
Are you sick of all the too sweet sweet potato recipes? This salad is hearty enough for a main dish but is not loaded with sugar or butter.
Provided by Chicken
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
- Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.
Nutrition Facts : Calories 381.3 calories, Carbohydrate 70.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 9.8 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 390.3 mg, Sugar 12 g
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
WARM SWEET POTATO SALAD
"I love sweet potatoes, so I'm always trying to come up with new ways to serve them. A few years ago, I was craving potato salad but only had sweet potatoes on hand. This is the result," shares Lisa Huff of Birmingham, Alabama.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until tender. , Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat; sprinkle with onion and bacon.
Nutrition Facts : Calories 233 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
HOT SWEET-SOUR POTATO SALAD
Usually called German Potato Salad, but many sweet-sour recipes are of Ost Friesen origin, now part of Germany, but formerly part of The Netherlands. This one is a combination of several recipes.
Provided by KrumBar
Categories Potato
Time 4h30m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Place the frozen potatoes in a dutch oven and cover with water. Heat enough to break potatoes apart, turn off heat and let set a few minutes. Drain well and place in 6-quart roaster or crock pot.
- Cut the bacon into 1-inch pieces. Warm in a small skillet to release flavor and crisp. Keep warm.
- Combine the flour, sugar, salt and celery seed and set aside.
- Combine the water and vinegar and set aside.
- Melt lard in a deep 10-inch skillet (chicken fryer). Sauté the celery until it begins to turn golden. Add the onions and continue until the onions are translucent. Add the warmed bacon and any drippings that collected. Combine all well.
- Sprinkle the flour mixture over the vegetables and bacon and combine well.
- Add the water and vinegar a little at a time, stirring constantly, until all has been added. Bring the dressing to a boil, stirring constantly, then reduce heat and simmer for 2 minutes.
- Pour hot dressing over potatoes and combine well. Cover container tightly with foil and refrigerate, overnight if possible. Before serving, heat to serving temperature 3-6 hours depending upon appliance used, stirring about once an hour.
Nutrition Facts : Calories 266.2, Fat 15.3, SaturatedFat 5.8, Cholesterol 11.8, Sodium 800.3, Carbohydrate 27.6, Fiber 1.8, Sugar 4.8, Protein 5.8
PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)
Born vegan, this is a classic potato salad that can be found on Italian tables from the North to the South. In Italy, you'll find it everywhere: formal luncheons, family get-togethers, weeknight dinners, and even in hospital and school cafeterias. Many Italians add cooked green beans. Leftovers are delicious tossed with pesto and pasta. Buon appetito!
Provided by Buckwheat Queen
Categories Salad Potato Salad Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
- While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
- Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
- Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 22.5 g, Fat 9.3 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 1199.8 mg, Sugar 0.2 g
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