Best Melissas Potato Salad Recipes

Melissa's Potato Salad image

Provided by SueVM

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes, peeled and cubed
1 1/2 teaspoons salt, divided
3 tablespoons pickle juice, plus
1/4 cup finely chopped dill pickle, divided
3 tablespoons yellow mustard
1/4 teaspoon pepper
1/2 teaspoon celery seed
6 tablespoons mayonnaise
1/4 cup sour cream
1/2 small red onion, chopped finely
2 large hard-boiled eggs, peeled and diced

Steps:

Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
Mix 1 tablespoon pickle juice, chopped pickles, ½ tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.

Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 2.6, Cholesterol 78.7, Sodium 822.4, Carbohydrate 35.7, Fiber 3, Sugar 3, Protein 5.6

Grilled Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

7 small to medium red potatoes, scrubbed and quartered
1 sweet potato, peeled and cut into 1 1/2-inch cubes
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne powder
Kosher salt and freshly ground black pepper
Bacon-Green Onion Vinaigrette, recipe follows
1 slice bacon, cut into lardons
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

Preheat the grill.
Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

Warm Steak and Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 medium red potatoes, quartered
1/4 cup grape tomatoes, halved
1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
1/4 cup shredded Cheddar cheese
Sour Cream-Bacon Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 strips bacon, cooked until crisp and then chopped
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
Preheat the oven to 400 degrees F and heat the grill to hot.
In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.