3 Ingredient Potato Salad Recipes

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POTATO SALAD III

A versatile potato salad with lots of flavor and a nice crunch

Provided by Mai Forrester

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7



Potato Salad III image

Steps:

  • Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
  • Peel the skin off of the potatoes and cube them.
  • In a medium size mixing bowl combine potatoes, mayonnaise, ranch dressing, onion, celery, green pepper, salt and pepper. Cover and refrigerate until well chilled.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 23.6 g, Cholesterol 0.1 mg, Fat 0.3 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 103.3 mg, Sugar 2.5 g

2 potatoes
2 tablespoons low-fat mayonnaise
2 tablespoons fat free ranch dressing
¼ onion, chopped
1 stalk celery
1 green bell pepper, chopped
salt and pepper to taste

THREE POTATO SALAD

This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 10



Three Potato Salad image

Steps:

  • Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

BABA'S POTATO SALAD-3 INGREDIENTS

This is the bestest potato salad using only 3 ingredients which I can almost guarantee you have in your kitchen right now. This is called "Baba's Potato Salad" 'cause my Baba (grandmother) made it often and it's one of my favorite comfort foods to this day.

Provided by Barbara Polowetz

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4



Baba's Potato Salad-3 Ingredients image

Steps:

  • Boil potatoes in skin, allow to cool, then peel and chop into big chunks.
  • Shell eggs and chop into big chunks.
  • Put all together in a big bowl and add mayo, salt and pepper.
  • Mix lightly and put in the refrig for 1/2 day or so.

Nutrition Facts : Calories 413.4, Fat 20.2, SaturatedFat 3.9, Cholesterol 223.5, Sodium 388.1, Carbohydrate 48.3, Fiber 4.7, Sugar 5, Protein 11

4 potatoes, boiled in skins
4 hard-boiled eggs
3/4-1 cup mayonnaise
salt and pepper

CLASSIC POTATO SALAD

Provided by Food Network Kitchen

Number Of Ingredients 0



Classic Potato Salad image

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

BEST FOOD'S ORIGINAL POTATO SALAD RECIPE - (4.3/5)

Provided by UncleDick

Number Of Ingredients 9



Best Food's Original Potato Salad Recipe - (4.3/5) image

Steps:

  • Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)

GRILLED THREE-POTATO SALAD

Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10



Grilled Three-Potato Salad image

Steps:

  • Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 191 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 466mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

3/4 pound Yukon Gold potatoes
3/4 pound red potatoes
1 medium sweet potato, peeled
1/2 cup thinly sliced green onions
1/4 cup canola oil
2 to 3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper

THREE POTATO SALAD

Make and share this Three Potato Salad recipe from Food.com.

Provided by Shellbelle

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10



Three Potato Salad image

Steps:

  • Place all the potatoes in a large pot and cover with water.
  • Cover and bring to a boil.
  • Reduce heat to low and cook for 20-30 minutes.
  • Drain and cool.
  • Place potatoes in a large bowl and add onion.
  • In a small bowl combine all the remaining ingredients and stir well.
  • Pour over potato mixture and toss to coat.
  • Cover and refrigerate for 24 hours before serving.

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 onion, chopped
1 cup Miracle Whip or 1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

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