ASIAN POTATO SALAD
Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.
Provided by NainInCandia
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
- To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
- Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 20 g, Cholesterol 12.7 mg, Fat 21.2 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 319.8 mg, Sugar 1.3 g
THAI STYLED POTATO SALAD
Make and share this Thai Styled Potato Salad recipe from Food.com.
Provided by Kitchen Witch Steph
Categories Potato
Time 4h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and quarter the bag of potatoes.
- Boil for 20 minutes or until semi-tender. Don't over boil.
- Strain potatoes.
- Blanche in cool water to stop the cooking.
- In a bowl add a 1/2 cup of the mayo, mix gently and put in the fridge for about 3 hours.
- Take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper.
- Fold gently, to incorporate all the ingredients.
- Let sit in refrigerator for about 45 minutes before serving.
- Mix in the bacon just before serving to your family and/or guests.
Nutrition Facts : Calories 489.8, Fat 17.6, SaturatedFat 3.1, Cholesterol 116.2, Sodium 683.8, Carbohydrate 72.3, Fiber 7, Sugar 7.6, Protein 12.2
POTATO SALAD WITH A THAI TWIST
Make and share this Potato Salad With a Thai Twist recipe from Food.com.
Provided by Sackville
Categories Potato
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm.
- You want them to retain their shape in the salad and not turn into mush.
- Meanwhile, make the Thai dressing.
- Start by removing the hard outer stalks of the lemon grass.
- Chop into small pieces and set aside for a moment.
- If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad.
- Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce.
- Add a bit of salt and pepper and set aside.
- When the potatoes are cooked, drain and chop into bite-sized pieces.
- You can leave the skin on or take it off according to your taste.
- Let cool, then mix with the pesto and put in a serving bowl.
- Put in the fridge for an hour to let the flavours blend.
- Taste for seasoning.
- Add salt and pepper if needed.
- Serve chilled.
Nutrition Facts : Calories 512.5, Fat 37.2, SaturatedFat 5.2, Sodium 53.9, Carbohydrate 42.3, Fiber 12.5, Sugar 2, Protein 8
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
POTATO SALAD
Chopped scallions are sprinkled on a potato salad made with Yukon golds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
- Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.
POTATO SALAD WITH A TWIST
This recipe uses Sweet and Spicy French Dressing giving the potato salad a new twist. My mom made this potato salad for many years and it has always been a family favorite.
Provided by eduenforcer
Categories < 4 Hours
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Cool boiled potatoes in the refrigerator for about an hour. Peel and cut them into 1/4 inch cubes.
- Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese.
- Sprinkle the mixture with sea salt.
- In a separate bowl, mix 1/2 cup pickle juice (from the sweet gherkins pickles) with 1 cup mayonnaise.
- Add 1/2 bottle of Sweet and Spicy French Dressing to the pickle juice and mayonnaise. Mix thoroughly.
- Pour the dressing over the potato salad ingredients. Mix thoroughly.
- Refrigerate for at least 2-3 hours to allow the ingredients to absorb the dressing.
- Before serving, sprinkle with paprika.
Nutrition Facts : Calories 263.6, Fat 14.5, SaturatedFat 3.1, Cholesterol 86.6, Sodium 508.9, Carbohydrate 27.6, Fiber 2.8, Sugar 6.4, Protein 7.2
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