SLICED POTATO SALAD
I got this from the Penzey's spice catalog. My family just loved it. Note: It calls for English Prime Rib Rub, which is a spice blend Penzeys makes. I mixed together equal parts ground celery seed, garlic powder, onion powder and sugar. Then measured out the 1-1/2 teaspoons of this mixture to replace the prime rib rub. It tasted great! If you do have this mix from Penzeys, omit the salt and pepper as the mix already contains it.
Provided by JillAZ
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- I 4 quart saucepan bring water to a boil. Add about 1 teaspoon salt.
- Wash and scrub potatoes. Slice into 1/4 inch thick slices.
- Place in boiling water and boil for about 6-8 minutes or until fork tender.
- Drain, reserving 1/4 cup of the cooking liquid.
- Place in a large bowl. Coat with reserved cooking liquid and let stand 10 minutes.
- Meanwhile, mix together mayonnaise, vinegar,onion, dill weed and prime rib rub. Add salt and pepper to taste.
- Pour this over the potato slices and toss gently to coat.
- Serve while warm or refrigerate for at least 2 hours to serve chilled.
SPICED POTATO SALAD
This is something I grew up eating. My mom made it all the time when I was growing up.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
- In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
NEW YORK DELI POTATO SALAD
I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere. After much searching, a friend on Long Island sent me this recipe which comes as close to perfection as any I've tried. The recipe may be cut down as the quantities are for a party.
Provided by Brad Beckwith
Categories Potato
Time 1h
Yield 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Steam potatoes over 32-40 oz. water.
- Peel while hot. (You can actually scrape off the skin by hand under cold water.).
- Cool in refrigerator for at least one hour.
- Mix next seven ingredients in a bowl, adding oil last.
- Slice the potatoes in 1/4" slices into a very large bowl.
- Fold in the mixture.
- Chill overnight.
- Add Hellman's mayo to desired consistency.
- Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).
POTATO SALAD
Steps:
- Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
- Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowls until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.
GERMAN POTATO SALAD
I'd always loved my grandmother's German potato salad. So when I married a potato farmer-and had spuds in abundance-I played with several recipes that sounded similar and came up with this salad that reminds me of hers. - Sue Hartman, Parma, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. , Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 399mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
LAZY DAYS POTATO SALAD
For a colorful and simply delicious side dish, try Margaret Wilson's Lazy Days Potato Salad. The Hemet, California cook cuts the prep time to almost nothing by using canned potatoes! Slice in some crunchy veggies and diced dill pickles, drizzle with a light creamy dressing seasoned with garlic and mustard-and supper is served!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 780mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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BEST 18 POTATO SALAD RECIPES - THE SPRUCE EATS
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Occupation Cookbook Author And PhotographerPublished Mar 15, 2018Estimated Reading Time 5 mins
- Red, White, and Blue Potato Salad. This red, white, and blue potato salad is the perfect choice for a Fourth of July cookout or picnic. Purple potatoes, unpeeled red-skinned potatoes, and white potatoes make up the delicious themed salad.
- Fingerling Potato Salad. Fingerling potatoes, with their buttery flavor and firm texture, are an excellent choice for potato salad. This fingerling potato salad might be an easy preparation, but it doesn't lack flavor.
- Potato Salad With Bacon. This potato salad with bacon includes onion and celery. Chopped dill pickle adds to the flavor of the salad along with a tasty mayonnaise and vinegar dressing.
- Potato Salad With Peas. Steamed peas add refreshing flavor to this tasty potato and egg salad. This potato salad with peas dish is a nice salad for a spring or early summer meal.
- Creamy Potato Salad. Capers, Dijon mustard, garlic, and tarragon make this creamy potato salad unique. It's also best with a couple of hard-boiled eggs, and it all comes together rather quickly.
- Picnic Potato Salad With Eggs. This is a family favorite potato salad with eggs, mayonnaise and mustard dressing, and some optional chopped celery and onion.
- Sour Cream Potato and Egg Salad. Add this well-seasoned potato salad to your cookout menu. Besides potatoes, the salad contains some chopped cucumber, celery, a small amount of onion, and a tangy mayonnaise dressing with a touch of mustard.
- Old-Fashioned Potato Salad (No Mayonnaise) If you're making a potato salad for a group of people and you aren't familiar with their likes and dislikes, this is a good choice.
- Purple Potato Salad. Bright purple potatoes take center stage in this attractive potato salad. Fresh cilantro adds flavor to this purple potato salad along with a combination of mayonnaise and lime juice.
- Creamy Garden Potato Salad With Eggs. A variety of vegetables marry well with the potatoes in this creamy garden potato salad with eggs. The vegetables include carrots, peas, red and green bell pepper, and celery.
POTATO SALAD RECIPES
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- Kristen's Bacon Ranch Potato Salad. Creamy ranch dressing is this potato salad's secret weapon, proving that it isn't just for green salads. Here it combines with sour cream, shredded Cheddar, and bacon.
- Grilled Potato Salad. Secret weapon? The grill. This recipe makes quick work of potato salad prep. You'll cook the taters whole on the grill. Then, simply quarter them.
- Slow Cooker German Potato Salad. The slow cooker can act as your secret weapon, too. Sliced potatoes and aromatic veggies cook low and slow with vinegar and oil.
- Caesar Potato Salad. This simple salad swaps creamy Caesar salad dressing for the mayo. Enjoy it warm or cold. Sadly, Caesar himself never sampled potato salad, much less Caesar salad.
- Almost Fat-Free Green Onion Potato Salad. This potato salad does away with the mayo and replaces it with plain Greek yogurt seasoned with mustard, cayenne, and minced garlic.
- Sweet Potato-White Potato Salad. White potatoes pair up with sweet potatoes and go bathing in a tangy dressing with vinegar, mayo, sour cream, and fresh lemon juice.
- Warm Steak and Potato Salad. What happens when potato salad strives for main dish status? Total deliciousness. Grilled or broiled lean sirloin steak tops a simple salad of boiled potatoes and greens drizzled with a simple dressing of red wine vinegar, Dijon mustard, and tarragon.
- Buttermilk Potato Salad. Sour cream and buttermilk add great tang to this potato salad tossed with chives, Cheddar, and crispy bacon.
- Corn & Potato Salad. "I liked the combination of ingredients in this recipe. It was tasty, quick, and easy, and it's a very different type of potato salad," says lutzflcat. "
- Japanese Potato Salad. For something different at your next picnic, try this Japanese potato salad recipe including imitation crab, corn kernels, and cucumber.
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