Moms Potato Watercress Salad Recipes

MOM'S CLASSIC POTATO SALAD RECIPE

Mom's Classic Potato Salad Recipe image

Mom's classic potato salad is perfect for summer BBQ's! It's creamy, tangy and absolutely delicious!

Provided by Life Made Simple Team

Number Of Ingredients 11

Ingredients

6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total) ( cut into large chunks)
3 Tbsp red or white vinegar
2 stalks celery (diced)
1/4 yellow onion (finely diced)
4-5 hard boiled eggs (peeled and chopped)
1/4 cup sweet pickles (finely diced (optional))
1 -1 1/2 cup mayonnaise ((depending on how cream you like it))
1 tsp bon appetit seasoning
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp paprika

Steps:

Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.

Nutrition Facts : Calories 271 kcal, Carbohydrate 31 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 99 mg, Sodium 449 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

MOM'S POTATO SALAD

Mom's Potato Salad image

So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.

Provided by Donna

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 boiled potatoes, cut in chunks
4 hard-boiled eggs, chopped
1/2-1 onion, chopped
6 green onions, sliced thin
3 stalks celery, chopped
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream
salt and pepper
paprika (optional)
parsley (optional)

Steps:

Toss together.
chill.
EAT!

WARM POTATO SALAD WITH WATERCRESS

Warm Potato Salad with Watercress image

Categories Herb Mustard Onion Potato Side Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 lb yellow-fleshed potatoes such as Yukon Gold
1/4 cup cider vinegar
1 tablespoon grainy mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1/2 cup thinly sliced shallots (2 medium)
1/2 cup olive oil
2 bunches watercress (4 cups loosely packed), coarse stems discarded

Steps:

Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

WARM POTATO AND WATERCRESS SALAD

Warm Potato and Watercress Salad image

Warm potatoes and cool greens are a perfect combination for a late-summer meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

12 small red potatoes (about 1 pound 6 ounces), scrubbed
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 bunch watercress (about 6 ounces), tough stems removed
Zest of half a lemon

Steps:

Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rollpotatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.

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