PERFECT POTLUCK POTATO SALAD
The perfect potato salad truly does exist, and it's incredibly easy to make!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
- Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
- Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.
Nutrition Facts : Calories 605 kcal, Carbohydrate 23 g, Protein 13 g, Fat 51 g, SaturatedFat 14 g, Cholesterol 147 mg, Sodium 1642 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
WARM (OR COLD) POTATO SALAD
This is my favorite way to make potato salad. I prefer it warm but eat it cold also. The measurements are all approximate.
Provided by Marg CaymanDesigns
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
- Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
- Bring to a boil, reduce heat and boil for 11 minutes.
- Drain.
- Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
- Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
- Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.
LOADED BAKED POTATO SALAD
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! -Jackie Deckard, Solsberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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