Zippy Potato Salad Recipes
ZIPPY POTATO SALAD FOR A CROWD
This is a creamy sweeter-style dressing that has lots of "zip" and it makes a fair amount, feel free to add in some frozen peas, cooked ham or bacon --- I have listed the servings at 12-14 but that is only estimated --- --- use both mayonnaise and salad dressing for this, plan ahead this salad needs to chill for a minimum of 6 or more hours before serving, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 6h
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine the cold cubed potatoes with celery, eggs and green onions; toss to combine.
- In another bowl combine the mayonnaise with salad dressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt and fresh ground black pepper; whisk or mix with a wooden spoon until completely combined.
- Pour dressing mixture over the potato mixture and toss to coat.
- Mix in chopped pickles.
- Seasoned with more salt and black pepper to taste.
- Refrigerate for a minimum of 6 hours before serving.
- Delicious!
ZIPPY POTATO SALAD
Make and share this Zippy Potato Salad recipe from Food.com.
Provided by Elmotoo
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
- Stir in chopped vegetables & eggs.
- Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
- Chill until serving time.
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CHOPCHOPFAMILY.ORG - ZIPPY POTATO SALAD
From chopchopfamily.org
Servings 6
Total Time 30 mins
Estimated Reading Time 2 mins
- Put the potatoes and vinegar in the pot. Fill the pot with cold water until it’s about an inch above the potatoes, put the pot on the stove, and bring to a boil over high heat. Put the colander or strainer in the sink.
- Cook until the potatoes are tender, 10–15 minutes. Drain the potatoes in the colander or strainer and rinse quickly with cold water. Set them aside to cool a bit while you make the dressing.
- Add the cooled potatoes, parsley, scallions, celery, and salt to the bowl and stir gently with the spatula. Taste the salad. Does it need more dressing or a pinch of salt? If so, add it and taste again.
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