Textured Breakfast Potato Salad Recipes
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
TEXTURED 'BREAKFAST' POTATO SALAD
A lovely potato salad with the addition of bacon, eggs, pickles and scallions mixed with a tangy, creamy dill dressing. Best served warm.
Provided by English_Rose
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
- Combine the potatoes with the crumbled crispy bacon, the diced pickles, eggs and scallions. Season.
- Combine the remaining ingredients to make the dressing.
- Fold enough of the dressing into the salad to make it creamy.
- Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
- Serve.
Nutrition Facts : Calories 242.3, Fat 14.2, SaturatedFat 4.9, Cholesterol 89.2, Sodium 818.1, Carbohydrate 21.8, Fiber 3.5, Sugar 3.5, Protein 7.3
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- Perfect Home Fries. Use a waxy potato variety like red potatoes or round red potatoes for the best crispy home fries. If they're in season, small new potatoes would also work great.
- Homemade Hash Browns. Once you try making your own crispy shredded hash browns, you'll say, "Ore Ida who?" Either a box grater or the grate attachment of a food processor would work.
- Sweet Potato Hash. Sweet potatoes give this hearty breakfast hash a different twist that takes just 45 minutes to come together entirely. Red bell pepper gives it color and extra nutrients, while smoked sausage makes it substantial enough to hold you over well into the afternoon.
- Skillet Potatoes with Peppers. Add some red bell pepper, garlic, onion, and a hint of paprika to red skinned potatoes for zesty home fries. Any waxy or medium starchy potatoes would also work, as long as they have enough heft to stay together when skillet frying.
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- Preheat your oven to 425 degrees F. Put the potatoes in a large pot and fill with water to cover. Bring to a boil over high heat and boil the potatoes for 5 minutes. Drain.
- Pour the par-cooked potatoes on a large baking sheet and add the olive oil, salt and pepper. Toss to coat. Roast, turning once halfway through, for about 22 to 25 minutes, or until golden brown and visibly crispy. Set aside.
- Meanwhile, make the dressing. In a medium bowl, combine the honey, Sriracha, mustard, soy sauce, mayo, and vinegar. Stir to combine. Taste and adjust for seasoning. It should be sweet and spicy.
- In a large serving bowl or platter, combine the roasted potatoes, greens, and boiled eggs. Toss with the dressing, or just drizzle it on top. Sprinkle with feta. Enjoy warm or at room temperature.
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