**Grated Potato Salad: A Refreshing Twist on a Classic Dish**
Potato salad, a beloved dish enjoyed at picnics, potlucks, and summer gatherings, often features boiled or roasted potatoes. However, grated potato salad offers a unique and refreshing take on this classic recipe. By grating the potatoes instead of boiling or roasting them, you create a salad with a lighter texture and brighter flavor. This recipe collection presents three variations of grated potato salad, each with its own distinct taste and appeal.
The first recipe, "Classic Grated Potato Salad," stays true to the traditional flavors of potato salad, using mayonnaise, celery, onion, and hard-boiled eggs as its base. The second recipe, "Tangy Grated Potato Salad," adds a zesty twist with a tangy dressing made from vinegar, mustard, and dill. Finally, the "Loaded Grated Potato Salad" takes the dish to the next level by incorporating bacon, cheese, and green onions, creating a hearty and satisfying salad that's perfect for a main course or side dish.
With its light and refreshing texture, grated potato salad is a perfect dish for warm-weather gatherings. The three recipes in this collection offer a range of flavors, from classic to tangy to loaded, ensuring that there's something for everyone to enjoy. So gather your ingredients, grab a grater, and let's create a delicious grated potato salad that will be the star of your next potluck or picnic.
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
POTATO SALAD
This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g
UNITED STATES OF POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- While the potatoes are cooking, mix the relish, mustard, parsley, celery and onion in a bowl and season with salt and pepper. Mix in the mayonnaise. Let this sit for at least 20 minutes while the potatoes are cooking so the flavors can marry.
- Drain the potatoes and transfer them to a large bowl. While the potatoes are hot, add the vinegar and use a rubber spatula to toss gently to combine so the potatoes absorb all that vinegar flavor.
- Toss the potatoes with the dressing base and the cheese; season with additional salt and pepper. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes. Once ready to serve, garnish with more parsley.
MARTHA'S FAVORITE POTATO SALAD
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Number Of Ingredients 12
Steps:
- Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
- Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.
GRANDMA'S CREAMY POTATO SALAD
My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Select the Right Potatoes: Choose firm, waxy potatoes like Yukon Gold or Red Bliss, as they hold their shape well when grated.
- Use a Food Processor or Box Grater: A food processor with a grating attachment makes quick work of grating the potatoes. Alternatively, use a box grater with the large holes.
- Rinse and Drain Thoroughly: After grating the potatoes, rinse them thoroughly under cold water to remove excess starch. Drain them well to prevent a watery salad.
- Season Generously: Don't be shy with the seasonings! Salt and pepper are essential, but you can also add garlic powder, onion powder, paprika, or your favorite herbs.
- Use a Tangy Dressing: A vinaigrette or a mayonnaise-based dressing is a classic choice for potato salad. If you prefer a lighter dressing, use a mixture of olive oil, lemon juice, and Dijon mustard.
- Add Your Favorite Mix-Ins: Grated potato salad is a blank canvas for your favorite ingredients. Try adding chopped celery, carrots, hard-boiled eggs, bacon, or cheese.
- Chill Before Serving: Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving. This will help the flavors meld and the salad will be more refreshing.
Conclusion:
Grated potato salad is a versatile and delicious side dish that's perfect for potlucks, picnics, and summer gatherings. With its simple ingredients and endless variations, it's a dish that everyone will enjoy. So next time you're looking for a crowd-pleasing side dish, give grated potato salad a try!
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