IRISH POTATO SALAD WITH APPLES
Provided by Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Boil potatoes until fork tender. Remove from water and cool. When cool, add the rest of the ingredients and mix together.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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
NORMAN POTATO SALAD WITH APPLES
Categories Salad Dairy Potato Side Wheat/Gluten-Free Apple Summer Calvados Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a side dish
Number Of Ingredients 10
Steps:
- In a 3-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are tender but resist when pierced with a fork, about 20 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, peel and cut into 1/4-inch-thick rounds. While potatoes are still warm, layer one third in a large serving dish or bowl and drizzle with 1 tablespoon vinegar. Season potatoes with salt and pepper. Continue layering in same manner with remaining potatoes and vinegar, seasoning with salt and pepper. Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick pieces and in a bowl toss with lemon juice. In a small saucepan simmer apple juice until reduced to about 3 tablespoons. In a bowl beat cream until it just holds soft peaks and gently but thoroughly fold in reduced apple juice, mayonnaise, parsley, Calvados, and pepper. Season sauce with salt and gently toss together with potatoes and apples.
POTATO SALAD WITH APPLES
Make and share this Potato Salad With Apples recipe from Food.com.
Provided by Pedgehog
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut up the potatoes and boil them. When they've got about five minutes left, stick the eggs in the pot as well. They should be hard-boiled.
- Mix the mustard with the mayo and set it aside.
- When the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. Cut the other three potatoes into small pieces and add as well. Remove boiled eggs from shells and cut into slices. Add to salad.
- Chop the celery and apple into bite-sized pieces and add, with peas, to salad. Stir it all together, sprinkle paprika on top, and enjoy!
Nutrition Facts : Calories 768.1, Fat 32.5, SaturatedFat 5.3, Cholesterol 115.9, Sodium 723.9, Carbohydrate 108.7, Fiber 12.9, Sugar 16.1, Protein 14.8
POTATO, APPLE, AND CELERY SALAD
This is a great change from regular potato salad! Love it! An English take on a French recipe, now all American!
Provided by Sharon123
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
- Drain, leave to cool, then cut the potatoes in half.
- Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
- Add the celery, onion, and apples to the potatoes.
- Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
- Cover and chill for at least 1 hour.
- Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
- Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
- Makes 2/3 cup.
GOLDEN APPLE POTATO SALAD
This is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Meanwhile, in a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt. , Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture; gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 257 calories, Fat 14g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 392mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
JAPANESE POTATO SALAD (WITH APPLE!)
I found this on the internet several years ago by Hiroyuki Sato on the Tokyo Food Page. Try it with a bit of chopped apple slices; you might be surprised how well it tastes. The versatilty of this salad makes it very easy to eat: At parties served as is or with crackers; I often eat it as a sandwich on hearty breads for lunch or a snack. For my non-meat eating friends, I just omit the slices of ham and it still tastes great! If you do have access to the asian market, try the Japanese Kewpie Brand Mayo; it's in a clear squeezable plastic bottle with a red cap with a picture of the Kewpie doll on the plastic wrap. This condiment adds a special bit of zing; if not accessible, Miracle Whip could also substitute (though I grew up on Best Foods/Hellman's, this is one time the mayo may make a difference...)
Provided by lemonlylime
Categories Apple
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds (or use english cucumbers and skip this step.)
- Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well; set aside.
- Cut the onion into paper thin slices and soak them in cold water until you're ready to use them.
- When the potatoes are done, remove the skins and cut the potatoes lenghtwise, then cut them into pieces about 1 inch wide.
- Wash the cucumber with water and squeeze out the water out. Also squeeze water from the onion. Place the potatoes, cucumber and onion slices, ham and the rest of the ingredients in a large bowl and mix well.
- Season with salt and pepper to taste.
- Optional: Add julienned carrots for more color.
Nutrition Facts : Calories 333.8, Fat 16.4, SaturatedFat 3.7, Cholesterol 50.4, Sodium 1199.3, Carbohydrate 32, Fiber 3.8, Sugar 3.8, Protein 15.3
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