Best Dianes Own Spud Salad Recipes

HERBED POTATO SALAD

Herbed Potato Salad image

This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories Salad

Time 25m

Number Of Ingredients 10

Ingredients

2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
1 tablespoon fine sea salt
1/4 cup olive oil
1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
1/3 cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped

Steps:

In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg

DIANE'S SCOTCH-IRISH POTATO SALAD

Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories Red Potato Salad

Time 55m

Yield 20

Number Of Ingredients 13

Ingredients

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

Steps:

Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
Remove skins from potatoes and cut into chunks. Place in a large bowl.
Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g