**Potato salad with cooked dressing is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover boiled potatoes. This recipe uses a cooked dressing made with hard-boiled eggs, mayonnaise, mustard, and celery. The dressing is creamy and tangy, and it coats the potatoes perfectly. There are also variations of the recipe that include additional ingredients like bacon, cheese, or vegetables.**
**This article includes three different recipes for potato salad with cooked dressing. The first recipe is the classic recipe, which uses hard-boiled eggs, mayonnaise, mustard, and celery. The second recipe is a lighter version that uses Greek yogurt instead of mayonnaise. The third recipe is a vegan version that uses tofu instead of eggs and mayonnaise.**
**All three recipes are easy to make and can be tailored to your own taste. For example, if you like a more tangy dressing, you can add more mustard or vinegar. If you like a sweeter dressing, you can add a little bit of sugar or honey. And if you want a more colorful salad, you can add some chopped vegetables like carrots, celery, or red onion.**
**No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.**
POTATO SALAD DRESSING II
This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.
Provided by ANTLALA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
- Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 11.2 g, Cholesterol 26.4 mg, Fat 2.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 73.5 mg, Sugar 10.4 g
OLD FASHIONED POTATO SALAD WITH HOMEMADE DRESSING
This old-fashioned potato salad with homemade dressing is the perfect addition to summer BBQs, lazy picnics, family gatherings, holidays and more. Loaded with fresh herbs, chopped eggs and crispy pancetta, it makes a creamy, zesty and comforting side dish that everyone will love.
Provided by Andrea Geddes
Time 20m
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot of cold water and 1 teaspoon of salt and bring to the boil. Cook for around 10-15 minutes, or until tender but not overcooked. Drain the potatoes and set aside to cool.
- While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard boiled). Turn the heat off and allow the eggs to sit for a few minutes before transferring to a bowl of cold water. Allow to cool before peeling and chopping.
- Meanwhile, cook the pancetta (or bacon) in a large frying pan over medium-high heat until crispy. Remove from the heat and set aside.
Nutrition Facts : Calories 279 kcal, Carbohydrate 2 g, Protein 6 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 392 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COOKED SALAD DRESSING
This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
POTATO SALAD WITH COOKED DRESSING
Make and share this Potato Salad with Cooked Dressing recipe from Food.com.
Provided by I Dunno
Categories Potato
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix together and let come to a boil.
- Cook until thick.
- Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.
COOKED POTATO SALAD DRESSING
Make and share this Cooked Potato Salad Dressing recipe from Food.com.
Provided by Angelena
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in the top of a double boiler. In a separate container, mix together water and vinegar. Add vinegar mixture and eggs to dry mixture. Stir until thickened. Add butter.
Nutrition Facts : Calories 184.8, Fat 3.7, SaturatedFat 1.7, Cholesterol 75.6, Sodium 425.4, Carbohydrate 35.5, Fiber 0.1, Sugar 33.5, Protein 2.5
Tips:
- Use the right potatoes: Waxy potatoes like Yukon Gold, Red Bliss, or New Potatoes are best for this salad. They hold their shape well when cooked and won't get mushy.
- Cook the potatoes properly: Don't overcook the potatoes, or they will become too soft and fall apart. They should be tender but still have a little bit of a bite to them.
- Make the dressing ahead of time: The dressing for this potato salad is best if made at least an hour before serving. This allows the flavors to meld together.
- Use fresh herbs: Fresh herbs like parsley, dill, or chives add a bright, flavorful touch to potato salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount.
- Add-ins and variations: Feel free to add other ingredients to this potato salad to make it your own. Some popular additions include chopped celery, hard-boiled eggs, bacon, or cheese.
Conclusion:
This potato salad with cooked dressing is a classic side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its creamy, tangy dressing and tender potatoes, this salad is sure to be a hit at your next gathering. If you're pressed for time or new to cooking, opt for frozen or canned potatoes.
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