Calling all potato salad fans! Discover a unique twist to the classic picnic staple with our spoonbread potato salad recipes. These delightful creations combine the fluffy, cornbread-like texture of spoonbread with the creamy, savory goodness of traditional potato salad.
Our collection features a variety of recipes to suit every taste. Whether you prefer a classic Southern-style spoonbread potato salad with tangy mayonnaise dressing, a lighter, healthier version with Greek yogurt, or a zesty variation with a spicy dressing, we have you covered. Each recipe includes step-by-step instructions, cooking tips, and ingredient substitutions to ensure success in your kitchen.
In addition to the spoonbread potato salad recipes, you'll find a treasure trove of other potato salad variations to satisfy your cravings. From classic American potato salad with hard-boiled eggs and celery to a German potato salad with bacon and vinegar dressing, there's something for everyone.
So gather your ingredients, put on your apron, and prepare to elevate your potato salad game with our spoonbread potato salad recipes and more. Get ready to impress your family and friends with these delicious and memorable dishes!
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
SPOONBREAD POTATO SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cut the potatoes in half if large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, uncovered, and boil gently for 15 to 20 minutes, until just tender. Drain. When cool enough to handle, peel and cut in coarse chunks into a large bowl.
- In a small bowl, whisk together the vegetable oil, cider vinegar, salt, dry mustard and paprika. Mix with the still-warm potatoes. Cover, and chill for several hours.
- Right before serving, add the grated onion, celery and chopped eggs. Mix together the mayonnaise and prepared mustard. Stir into the salad, and season to taste with celery salt. If desired, garnish with olives and strips of red and green pepper.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 1 gram, TransFat 0 grams
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
SPOONBREAD
Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It's slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don't worry if crawfish isn't available to you: Spoonbread is still wonderful without it.
Provided by Millie Peartree
Categories dinner, casseroles, seafood, main course, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
- In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.
- To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.
- Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.
- Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.
- Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.
Tips:
- For the best results, use fresh, high-quality ingredients.
- Make sure the potatoes are cooked through before adding them to the salad.
- If you don't have any celery, you can substitute it with another crunchy vegetable, such as carrots or radishes.
- If you want a more flavorful salad, you can add some cooked bacon or diced ham.
- To make the salad ahead of time, simply prepare it as directed and then store it in the refrigerator for up to 2 days.
Conclusion:
Potato salad is a classic dish that can be enjoyed by people of all ages. This spoonbread potato salad recipe is a unique and delicious twist on the traditional potato salad. The addition of spoonbread adds a moist and flavorful texture to the salad, while the celery and onion add a nice crunch. This salad is perfect for a summer picnic or potluck, and it's sure to be a hit with everyone who tries it.
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