CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
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.
POTATO, ORANGE AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
- Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
- Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
- Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.
ANGELA'S POTATO SALAD
Every family get together I am asked to make my potato salad.. It's very simple and easy.. but very good
Provided by Angela Pattillo @sissyfaye
Categories Potato Salads
Number Of Ingredients 9
Steps:
- fist cut potatoes with the skin on into a medium size dice. rinse put in pot with salted water bring to boil when fork tender drain and set aside to cool. you want the potatoes to be cool before you add other ingredients so the potato salad will hold its shape
- take four large egss boil for 10 mins then peel set aside and let them cool also.. when cooled just dice the eggs up ..set aside untill ready to assemble your potato salad.. you can save one egg and slice it if you want and lay it on top of finished potato salad as a garnish if you like.
- cut your red onion up into a small dice you may use any onion you like the red onion just adds color..
- once potatoes are cooled and eggs are cooled put all ingredients into a large mixing bowl add all ingredients except the paparika and mix well.. then put finished potato salad into a fun festive bowl add your saved sliced on top sprinkle with some paprika and serve..
ANGELA'S SWEET POTATOES
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, thoroughly combine butter, brown sugar, pecans and coconut to make a crumb topping. Place sweet potato rounds in a single layer in a large, lightly greased ovenproof dish. Cover with sugar-pecan mixture and bake until sweet potatoes are heated through and topping is melted.
ANGELA'S POTATOES
This great cheesy potato dish with processed cheese and ranch dressing mix is named after my friend Angela who is the best cook in all of Mississippi! It takes a little time to peel the potatoes, but one taste of this and you will be hooked! Guaranteed to be a family favorite.
Provided by COKEHEAD
Categories Side Dish Potato Side Dish Recipes
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
- In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
- Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 17.6 g, Cholesterol 51 mg, Fat 17.4 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 10.6 g, Sodium 703.1 mg, Sugar 3.6 g
HEALTHIER POTATO SALAD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Provided by Angela Nilsen
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.
Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium
MAYA ANGELOU'S COLD POTATO SALAD
Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 6-8
Number Of Ingredients 10
Steps:
- Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
- Chill for about 2 hours.
- Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
- Sprinkle salad with parsley, and serve immediately. Enjoy!
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