Best 4 Potato Salad Ii Recipes
**Potato salad: A versatile dish with endless variations**
Potato salad is a classic side dish that can be enjoyed at any time of year. It's versatile enough to pair with grilled meats, fish, or chicken, or it can be served as a main course with a side of bread or salad. There are endless variations on the classic potato salad recipe, so you can easily find one that suits your taste. This article features three delicious potato salad recipes:
* **Classic Potato Salad:** This recipe is a simple and straightforward take on the classic potato salad. It's made with boiled potatoes, mayonnaise, celery, onion, and hard-boiled eggs.
* **Creamy Dijon Potato Salad:** This recipe adds a creamy and tangy twist to the classic potato salad. It's made with boiled potatoes, mayonnaise, Dijon mustard, sour cream, and fresh herbs.
* **Loaded Baked Potato Salad:** This recipe is a hearty and delicious take on the classic potato salad. It's made with boiled potatoes, bacon, cheese, sour cream, and chives.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish.
HOT GERMAN POTATO SALAD FOR TWO
Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 469mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
POTATO SALAD STIR-INS II
From Better Homes and Gardens. A basic potato salad with fresh ingredients to stir in. The stir ins also work well with a store bought potato salad. Prepare the basic potato salad, then use your judgment with the stir ins.
Provided by threeovens
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 33
Steps:
- Boil potatoes 10 to 15 minutes until tender; let cool.
- Chop or thinly slice potatoes.
- Combine mayonnaise, mustard, salt and pepper and pour over potatoes; toss.
- Stir in the combination of your choice,using a little or a lot, your choice!
POTATO SALAD II
This is a good potato salad recipe for us folks who don't like onions. I really wanted to try a potato salad recipe, and they ALL had onion of some sort. By not putting any, I'd lose half the taste. Well, this may seem a silly recipe to some of you, but I love it and so does my brother!
Provided by AGLAIA99
Categories Creamy Potato Salad
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Place potatoes in a medium saucepan with enough water to cover. Add 2 teaspoons salt. Bring to a boil; cook until tender, about 15 minutes. Drain, and allow to cool until easily handled but still warm.
- Cut potatoes into bite size pieces, and transfer to a medium mixing bowl. Add salad dressing, and gently stir until well coated. Season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 330 calories, Carbohydrate 59.5 g, Cholesterol 9.3 mg, Fat 7.8 g, Fiber 7 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 2578 mg, Sugar 6.2 g
GREEK POTATO SALAD II
Make and share this Greek Potato Salad II recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Steam potatoes in batches, covered, for 6-8 minutes, or until just tender and, in a large bowl, combine with the onion, olives, capers, and hard-boiled eggs.
- Boil garlic for 5 minutes and peel it.
- In a blender, puree garlic with oregano, vinegar and oil.
- Add feta and blend dressing until it is combined well.
- Toss potatoes with dressing and cilantro and season to taste.
Nutrition Facts : Calories 567.9, Fat 38.9, SaturatedFat 8.8, Cholesterol 128.2, Sodium 788.4, Carbohydrate 45.6, Fiber 6.6, Sugar 3.9, Protein 12
Tips:
- For the best potato salad, use waxy potatoes, such as Yukon Gold or Red Bliss. They hold their shape well when cooked and won't get mushy in the salad.
- Cook the potatoes until they are tender, but not too soft. You should be able to easily pierce them with a fork, but they should not fall apart.
- Cool the potatoes completely before adding them to the salad. This will help prevent the salad from becoming watery.
- Use a light hand when mixing the salad. Overmixing will cause the potatoes to break down and become mushy.
- Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
- Serve the salad immediately or chill it for later. Potato salad is best when served within a few hours of making it.
Conclusion:
Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the best potato salad ever. So next time you're looking for a delicious and refreshing side dish, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
