SUPER POTATO SALAD
I'm not sure where I found the recipe, but this is great alternative to traditional mustard salads. Refreshingly different.
Provided by Denver cooks
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place russet potatoes in large pot.
- Add water to cover.
- Boil until potatoes are tender but not mushy, about 35 minutes.
- Cool potatoes completely.
- Peel potatoes and dice.
- Place in large bowl.
- Add next 7 ingredients.
- Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl.
- Pour over potato mixture and toss well. Season with salt and pepper.
- Garnish with parsley.
Nutrition Facts : Calories 581.6, Fat 31, SaturatedFat 8.6, Cholesterol 239.2, Sodium 533.9, Carbohydrate 60, Fiber 8, Sugar 7.4, Protein 18.4
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
SUPER POTATO SALAD
Provided by Jimmie Janesearing
Categories Salad Milk/Cream Egg Potato Side Bacon Radish Tailgating Family Reunion Chill Sour Cream Bon Appétit Washington
Yield Serves 6
Number Of Ingredients 16
Steps:
- Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7 ingredients.
- Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.
POTATO SALAD SUPREME
Adding to the basic ingredients of any salad recipe can easily enhance the nutritional values and personalize the recipe with the inclusion of your own organic vegetables and herbs. I try to do this whenever possible all the while committing to as low of fat content as possible (by purchasing fat-free foods whenever possible) yet retaining exceptional taste. Enjoy!
Provided by DayJahView
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Hard boil eggs and place in cold water prior to removing shells. Peel cut and boil potatoes for 15 minutes or until done. Drain and let cool. Dice celery, shred carrots and slice garlic very thin. Saute for three minutes, add pepper, saute 2 minutes more. Cool. Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces. Chop pickles and toss in large bowl with all vegetables. In small bowl combine mustard, mayo, dressing and seasoning. Toss with vegetables coating completely. Peel and slice eggs. Transfer salad to serving dish, arrange eggs on top and sprinkle with paprika. Enjoy!
Nutrition Facts : Calories 296.9, Fat 12.3, SaturatedFat 2.5, Cholesterol 143.7, Sodium 1018.6, Carbohydrate 39, Fiber 5.2, Sugar 7.3, Protein 9.4
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
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