Best Rave Review Potato Salad Recipes
RAVE-REVIEW POTATO SALAD
I can't resist trying just about every potato salad (and meatloaf) recipe I come across! This one is GOOD, - I had never before tried a potato salad recipe that uses a marinade in addition to the traditional mayonnaise dressing. This recipe comes from Taste Of Home magazine, and was submitted by Dorthy Bateman. Thanks, Dorthy! I...
Provided by Martha Price
Categories Potato Salads
Time 35m
Number Of Ingredients 12
Steps:
- 1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
- 2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
- 3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
- 4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.
RAVE-REVIEW POTATO SALAD
My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil; cook until tender, 20-30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion, salt if desired and pepper; mix well. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours. , In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad.
Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
RAVE-REVIEW RED POTATO SALAD
My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested.-Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil; cook until tender, 20-30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion and pepper; mix well. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours. , In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad.
Nutrition Facts :
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