Tangy Potato Salad For Two Recipes

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TANGY POTATO SALAD



Tangy Potato Salad image

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

4 potatoes
4 eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

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

SIMPLE POTATO SALAD FOR TWO



Simple Potato Salad for Two image

This is the same basic recipe my mom has always made. A lot of the measurements are guesses and should be added to taste. You can also add peppers, pickles, celery, etc. I made this in a small batch today, since it's just me. It's a good amount for one or two people to eat a few times. But it's easy enough to double or triple or....you get the idea. I love this because it's what I grew up on and I am not a celery fan and also find most commercial potato salad to be too bland or too sweet.

Provided by JMS0173

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 yukon gold potatoes, medium to large sized
3 hard-boiled eggs
1/2 cup finely diced onion (to taste)
1/2 tablespoon cider vinegar (to taste)
1/8 teaspoon mustard powder (to taste)
1/8 teaspoon celery seed (to taste)
salt and pepper
3/4 cup mayonnaise (estimate)

Steps:

  • Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
  • When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
  • Sprinkle vinegar over potatoes.
  • Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
  • Add onions, seasonings and the mayonnaise and stir until well incorporated.
  • Decorate top of salad with reserved eggs.
  • Chill to blend all flavors, but also tastes good slightly warm right after you make it!

POTATO SALAD FOR TWO



Potato Salad for Two image

Make and share this Potato Salad for Two recipe from Food.com.

Provided by Sara 76

Categories     Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

3 medium potatoes, scrubbed clean
1/2 cup fat-free mayonnaise
2 teaspoons chives, chopped
2 teaspoons fresh parsley, chopped
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice

Steps:

  • Boil potatoes until tender. Drain and cool.
  • Roughly chop potatoes into chunks.
  • Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
  • Season with salt and pepper if desired.

Nutrition Facts : Calories 353.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 6.4, Sodium 500.1, Carbohydrate 64.5, Fiber 8.4, Sugar 7.1, Protein 6.7

TART AND TANGY POTATO SALAD



Tart and Tangy Potato Salad image

Make and share this Tart and Tangy Potato Salad recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

4 large potatoes, washed and cut into 8 pieces
2 tablespoons red onions, finely diced
3 hard-boiled eggs, quartered
1/4 cup fresh parsley leaves, chopped
1 cup light sour cream
2 lemons, juice of
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Place the potatoes in a pot of cold salted water and bring to a boil, then continue cooking until just tender (about 11 minutes).
  • Drain the potatoes and combine with the onion, eggs, and parsley.
  • Whisk the remaining ingredients together and season lightly.
  • Pour the dressing over while the potatoes are still warm.
  • Allow to sit for at least 1 hour before serving.

Nutrition Facts : Calories 491.9, Fat 17.3, SaturatedFat 6.1, Cholesterol 179.1, Sodium 154.1, Carbohydrate 72, Fiber 8.5, Sugar 4.3, Protein 14.6

TANGY POTATO SALAD



Tangy Potato Salad image

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

2 eggs
1 teaspoon salt
2 tablespoons flour
1 cup vinegar
2 tablespoons yellow mustard
1 cup sugar
6 large potatoes
butter
milk
1 onion (diced)
3 tablespoons sweet pickle relish
4 hard-boiled eggs (chopped)

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.

CLASSIC TANGY POTATO SALAD



Classic Tangy Potato Salad image

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

1 cup Hellmann's mayonnaise or 1 cup light mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon fresh ground pepper
5 medium potatoes, peeled,cubed and cooked
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, diced

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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