Crunchy Potato Salad Recipes

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JULIE'S CRUNCHY POTATO SALAD



Julie's Crunchy Potato Salad image

This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.

Provided by HONEYMOMISME

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch celery, finely chopped
1 bunch green onion, thinly sliced
3 carrots, peeled and diced
2 green bell peppers, seeded and diced
1 (3.25 ounce) can sliced black olives
6 hard-cooked eggs, peeled and mashed
2 ½ cups mayonnaise
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste
1 pinch dill seasoning mix, or to taste
salt and ground black pepper to taste
2 tablespoons pickle juice, or to taste

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, cool, and cut potatoes into bite-size pieces.
  • Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g

CRUNCHY POTATO SALAD



Crunchy Potato Salad image

Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals. -Janis Plagerman of Lynden, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds red potatoes, cubed
1 celery rib, chopped
1/4 cup chopped sweet red pepper
1 medium carrot, shredded
1 green onion, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
1 tablespoon sweet pickle relish
3/4 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dill weed
Lettuce leaves, optional

Steps:

  • Place potatoes in a 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 in a bowl. Add the celery, red pepper, carrot and onion., In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PERFECT POTLUCK POTATO SALAD



Perfect Potluck Potato Salad image

The perfect potato salad truly does exist, and it's incredibly easy to make!

Provided by The Chunky Chef

Categories     Side Dish

Time 35m

Number Of Ingredients 14

1 1/2 lbs petite (or baby) red or white potatoes, cut into 4ths
2 1/2 tsp kosher salt, divided
2-3 Tbsp apple cider vinegar
12 oz package of bacon, cooked and crumbled
3-4 hard-boiled eggs, peeled and coarsely chopped
1/2 small red onion, peeled and finely diced
1/4 cup finely diced celery (2-3 stalks)
1/4 cup finely chopped sweet pickles (or a few tablespoons of sweet pickle relish)
3/4 cup mayonnaise
1 Tbsp whole-grain dijon mustard
2 Tbsp bacon grease (optional, but highly recommended)
2 tsp granulated sugar
pinch ground celery seed
1/4 tsp black pepper

Steps:

  • 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.
  • Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
  • While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
  • Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
  • Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.

Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

NEXT LEVEL POTATO SALAD



Next level potato salad image

Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more

Provided by Barney Desmazery

Categories     Side dish

Time 22m

Number Of Ingredients 11

800g Jersey Royals, Charlotte or Anya potatoes , or another waxy variety
2 tsp wholegrain mustard
2 tbsp muscatel or white wine vinegar
4 tbsp olive oil
1 shallot , very finely chopped
3 tbsp mayonnaise
2 tbsp soured cream
1 tbsp horseradish sauce
¼ lemon , juiced
2 spring onions , finely sliced
handful of crispy fried onions

Steps:

  • Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
  • While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
  • Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

Nutrition Facts : Calories 310 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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