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
TANGY TATER SALAD
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
- Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.
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 WITH TARTAR SAUCE AND FRESH HERBS
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
- While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
- Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
- Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.
TANGY POTATO SALAD
This is my Mamaw's recipe for potato salad. It has a nice little tang to it and I haven't found another potato salad that I like as much.
Provided by BeckyD in Tennessee
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix together first 4 ingredients, cook until thick.
- Take off of stove, add 2 T mustard and 1 cup sugar. Mix together and refrigerate or use right away for potato salad.
- Mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes.
- Add mustard, sugar, onion, relish, boiled eggs and cooked dressing.
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
Make and share this Tangy Potato Salad recipe from Food.com.
Provided by Evie3234
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
- Drain well.
- Mix together the vinegar and mustard, then slowly whisk in the oil.
- When potatoes are cool enough to handle slice into a large bowl.
- Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
- Season, then toss gently to combine.
- Leave to stand at least 1/2 an hour.
- Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
- Serve.
Nutrition Facts : Calories 249.2, Fat 7.2, SaturatedFat 1, Sodium 49.2, Carbohydrate 42.5, Fiber 5.6, Sugar 2.7, Protein 5.3
TANGY POTATO AND LEEK SALAD
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
- Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 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
HOT AND TANGY GERMAN POTATO SALAD
Delicious, tangy German potato salad is a great side dish for bratwurst.
Provided by Barb0607
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h55m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
- Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
- Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
- Cook on Low, stirring occasionally, 3 to 4 hours.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 47.1 g, Cholesterol 16.4 mg, Fat 6.5 g, Fiber 4.2 g, Protein 9.7 g, SaturatedFat 2.1 g, Sodium 586.7 mg, Sugar 5.8 g
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
TANGY POTATO SALAD
Make and share this Tangy Potato Salad recipe from Food.com.
Provided by Boomette
Categories Potato
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling salted water until tender. Drain; cool slightly.
- Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.
- Heat chicken broth until warm; remove from the heat.
- Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill.
- Just before serving, gently stir in tomatoes and bacon.
Nutrition Facts : Calories 255.9, Fat 8.5, SaturatedFat 1.8, Cholesterol 53.2, Sodium 625.5, Carbohydrate 39.7, Fiber 4.2, Sugar 5, Protein 6.9
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
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