TANGY POTATO SALAD WITH RADISHES
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.
Nutrition Facts : Calories 227 calories, Fat 11g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
HORSERADISH POTATO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes and 2 teaspoons salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain.
- Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve.
MOM'S TANGY POTATO SALAD
This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. -Michelle Gurnsey, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 235mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MY TANGY GERMAN POTATO SALAD
I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.
Provided by Momma Lisa
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h10m
Yield 12
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
- Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
- Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 6.2 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 293.2 mg, Sugar 6.6 g
TANGY POTATO SALAD
A food experiment gone right! A potato salad for those of us who prefer a bold taste.
Provided by Greenleafwolf
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
- Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
- Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g
HORSERADISH-DILL POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
- Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
- Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.
HORSERADISH POTATO SALAD
A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.
Provided by jandeli
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
- Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g
HORSERADISH MUSTARD POTATO SALAD
My husband and I love strong flavors. I wanted to make potato salad and came up with this one. Utilize the horseradish to your own taste.
Provided by Elizabeita
Categories Spicy
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the potatoes in boiling water till fork tender. Or use the baked potato feature on your microwave. Cool.
- Dice potatoes to bite size.Put in large bowl.
- Add the onions and peppers.
- Mix in the horseradish mustard and the mayonnaise. Use more or less to your taste.
- Salt and pepper to taste.
Nutrition Facts : Calories 179.5, Fat 7.6, SaturatedFat 1.2, Cholesterol 7.9, Sodium 188.1, Carbohydrate 25.1, Fiber 2.8, Sugar 3.3, Protein 2.9
CREAMY HORSERADISH POTATO SALAD
This is a nice change from regular potato salad. Give it a couple of hours in the refrigerator for the flavors to meld.
Provided by Juenessa
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth.
- Add chives and potatoes and stir to coat.
- Refrigerate until ready to serve.
- **Cook time does not include boiling the potatoes or cooling them to room temperature.
Nutrition Facts : Calories 308.7, Fat 9.5, SaturatedFat 2.7, Cholesterol 10.7, Sodium 469.5, Carbohydrate 52.7, Fiber 4.5, Sugar 4.6, Protein 5
RADISH POTATO SALAD
This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.-Lydia Garcia, Hanover, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
CLASSIC TANGY POTATO SALAD
Make and share this Classic Tangy Potato Salad recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine mayonnaise, vinegar, salt, sugar and pepper.
- Add potatoes, celery, onion and eggs; toss to coat well.
- Cover; chill to blend flavors.
Nutrition Facts : Calories 243.8, Fat 11.2, SaturatedFat 1.9, Cholesterol 54.1, Sodium 681.2, Carbohydrate 32.2, Fiber 3.3, Sugar 4.2, Protein 4.7
ZESTY POTATO SALAD
A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. -Aney Chatterton, Soda Springs, Idaho
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 357 calories, Fat 23g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
COUNTRY POTATO SALAD
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
TANGY POTATO SALAD WITH SCALLIONS
This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
- Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
- When potato mixture is cool, mix in oil; season potato salad with salt and pepper.
Nutrition Facts : Calories 280 g, Fat 14 g, Fiber 4 g, Protein 6 g
SOUR CREAM & HORSERADISH POTATO SALAD
I keep this recipe in a bunch of my favorite hand-written recipes. It says it came from the Better Homes and Gardens Cookbook, although I can't find it there now. In any event, this is the only way I fix potato salad. It has a more tangy flavor than most potato salads (even with no pickles!) and it's wonderful when served with anything barbequed. Cook time is cooking and chilling time.
Provided by Kendra
Categories Potato
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes in skins until barely tender, about 30- 45 minutes.
- Drain water, pour cold water over potatoes, and let stand until cool enough to handle.
- Peel and slice potatoes (you should have approx 6 cups).
- Pour italian salad dressing over potatoes and chill at least 2 hours.
- Do not drain salad dressing from potatoes.
- Add celery and onion to potatoes.
- Chop egg whites and add to potatoes.
- Mix mashed egg yolks with mayonnaise, sour cream, mustard, horseradish, salt and pepper.
- Pour dressing over potatoes, stir, and chill at least 2 additional hours before serving.
Nutrition Facts : Calories 481.9, Fat 20, SaturatedFat 4.9, Cholesterol 120, Sodium 530.1, Carbohydrate 67.3, Fiber 7.5, Sugar 6.6, Protein 10.6
HORSERADISH POTATO SALAD
From Coastal Living. I confess this isn't my kind of recipe (I have an aversion to mayo and I don't eat bacon!) but my husband loves horseradish AND potato salad. This one's for him. I add a couple of thinly sliced radishes to give the salad a little color (paprika is nice, too). Watch your potatoes when you cook them. Mine would've been mush if I had cooked them for 30 minutes!
Provided by Vino Girl
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in enough boiling water to cover for 30 minutes or just until tender.
- Drain well and cool enough to handle.
- Peel and cut potatoes into 1 inch cubes.
- Combine potatoes, bacon, eggs, and onions in a large bowl, tossing gently.
- Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl.
- Combine this mixture gently with the potatoes.
- Cover and chill.
Nutrition Facts : Calories 475.8, Fat 29.8, SaturatedFat 9.7, Cholesterol 176.7, Sodium 1004.5, Carbohydrate 41.2, Fiber 4, Sugar 5.5, Protein 11.9
POTATO SALAD WITH HORSERADISH SAUCE
Make and share this Potato Salad With Horseradish Sauce recipe from Food.com.
Provided by Chef David Marional
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash completely, then Microwave the potatoes by type on the "1 bake potato" cycle. Peel the sweet potato and cut into bite sized pieces then microwave on the "1 potato" setting(this may take more than 1 time through for each type of potato).
- Cool all of the potatoes before you cut them into bite sized pieces(sweet potato already cut).
- If your eyes water when you peel an onion, make the horseradish in a well ventilated area.(I reccomend an open area anyway) Peel the horseradish root, then chop into managable pieces, put into food processor and grind. After @2minutes add a 50-50 mixture of water and 5% white vinager in the food processor to stop the enzymatic process to stop the heat. The longer you wait, and the finer the grind, THE HOTTER IT GETS!
- In a non-reactive bowl mix the yogurt, mayonnaise, horseradish, cider vinegar, mustard, salt & pepper. Cover and Refrigerate.
- After the potatoes cool, cut them into bite sized pieces, cut into bite sized pieces the onions and bell peppers then add to the potatoes.
- Fold in the yogurt mixture, and refrigerate the completed salad for at least 2 hours; up to 24 hours.
Nutrition Facts : Calories 221.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.8, Sodium 257.1, Carbohydrate 48.4, Fiber 5.8, Sugar 8.6, Protein 7
PICKLED POTATO SALAD WITH HORSERADISH AND DILL
Make and share this Pickled Potato Salad With Horseradish and Dill recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
- In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
- Screamingly Good Food.
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