Ultimate Creamy Potato Salad Recipes
BEST CREAMY POTATO SALAD
Conquer your next potluck with our Best Creamy Potato Salad. Our Best Creamy Potato Salad includes hard-cooked eggs, tender Yukon gold potatoes and celery.
Provided by My Food and Family
Categories Potatoes
Time 3h30m
Yield 9 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
- Place warm potatoes in large bowl. Add dressing; toss to coat.
- Add eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 4 g
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
ULTIMATE CREAMY POTATO SALAD
This has been a favorite in my family for years. I am asked quite often to bring it to bbq's and picnics.
Provided by Kellie in SLO
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in a covered saucepan in boiling water for 15-20 minutes, or until just tender; drain well.
- Peel and cube potatoes.
- In a very large bowl combine celery, onion, mayonnaise, vinegar, mustard, salt and pepper.
- Add potatoes and eggs.
- Toss lightly to mix.
- Cover and chill for 6 to 24 hours.
Nutrition Facts : Calories 200.4, Fat 9.6, SaturatedFat 2.7, Cholesterol 102, Sodium 164.5, Carbohydrate 23.4, Fiber 2.6, Sugar 2.7, Protein 5.8
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
GRANDMA'S CREAMY POTATO SALAD
My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
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- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
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