RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
RED POTATO SALAD WITH DIJON DRESSING
Steps:
- Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
- To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.
SAUCY RED POTATO SALAD
From P. Allen Smith. This is different in that it includes cream cheese. I used light mayo, sour cream and cream cheese for some calorie savings.
Provided by iris5555
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and slice the potatoes.
- Boil them with their jackets on for about 20 minutes until they are soft.
- Rinse them with cold water and set aside.
- In a large bowl mix chopped Vidalia onion with mayonnaise, sour cream and cream cheese.
- To this add the dill, Beau Monde seasoning and chopped fresh parsley.
- Fold all of the ingredients together and add the cooked potatoes.
- Chill the salad for at least a few hours before serving.
Nutrition Facts : Calories 553, Fat 34.5, SaturatedFat 15.3, Cholesterol 68.6, Sodium 425.5, Carbohydrate 54.4, Fiber 5.4, Sugar 5.6, Protein 9.3
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
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CREAMY DILL RED POTATO SALAD RECIPE
From littlesunnykitchen.com
Ratings 16Calories 210 per servingCategory Salad
- Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.
- To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
RED POTATO SALAD (EASY RED BLISS RECIPE)
From fifteenspatulas.com
4.8/5 (165)Total Time 25 minsCategory Side DishCalories 252 per serving
- In a large bowl, whisk to combine the mayonnaise, olive oil, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
- Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch.
- Bring the pot to a boil over high heat, and cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling, about 10-15 minutes total.
- Once the potatoes are fork tender, drain them in a colander and let them sit for a few minutes for the excess steam to come off.
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