BEV'S BUTTERMILK POTATO SALAD
Everyone loves my creamy potato salad. It's a favorite at family gatherings. Our family prefers mayo potato salad. You can work with the number of potatoes by how many you want to serve. And then work with how much mayo you need. The buttermilk thins the mayo and makes it really creamy.
Provided by True Texas
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in skins. Cool and chop in small chunks.
- Chop boiled eggs and add to potatoes.
- Add pickles, onion and pimentos next.
- Take about 1/4 cup buttermilk, or make your own by adding about a teaspoon of vinegar to the fresh milk. Once the vinegar is added, the milk will sour very quickly, set it aside.
- I put about a 1/2 cup (maybe a little more) mayo in a shaker or glass jar. Add the sour milk to your mayo and shake it well.
- You can add your salt and pepper to this mayo dressing. Then pour it over the potatoes. If you need more or less mayo adjust it so the potatoes are well coated.
- Stir the potatoes gently, so they stay in chunks.
- Garnish with paprika or sliced eggs.
- Chill about an hour before serving, we like it warm, too.
Nutrition Facts : Calories 172.8, Fat 5.7, SaturatedFat 1.1, Cholesterol 59.2, Sodium 206.9, Carbohydrate 26.2, Fiber 3, Sugar 2.5, Protein 4.9
ALL CANADIAN POTATO SALAD
This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.
Provided by emilykjelshus
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
- Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.4 g, Cholesterol 51.1 mg, Fat 11.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 849.7 mg, Sugar 2.5 g
MOM'S GERMAN POTATO SALAD
I know there is a debate as to what constitutes "real" German potato salad. All I know is that this is TOO tasty! For those of you who shy away from German Potato salad because it is too vinegary, try this. It has converted MANY people as the balance is darn near perfect. Prep time does not include boiling the potatoes.
Provided by Michelle S.
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place potatoes in a casserole dish, season with salt and pepper.
- Cut bacon into smallish pieces.
- Brown in a large skillet.
- Remove bacon with a slotted spoon, and place on top of potatoes.
- DO NOT drain skillet!
- In skillet add the onion, vinegar, water, flour and sugar.
- Mix well, bring to a boil and stir until thickened.
- Place sauce mix over bacon and potatoes.
- Mix well.
- Bake for 30 minutes.
BEV'S POTATO SALAD RECIPE - (4.8/5)
Provided by carvalhohm
Number Of Ingredients 12
Steps:
- Cut up and cook potatoes. Cool and add scallions and some fresh parsley. Cook bacon till crisp and save ALL the grease. Mix flour, salt, sugar and egg. Stir in milk, rice vinegar and cook over medium heat always stirring till thickened. Take off heat. Add butter and let it cool. Whisk in Miracle Whip(has to be Miracle Whip). Add bacon and ALL the grease. Pour over potatoes, scallions and fresh parsley. Put in fridge.
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