CREAMY POTATO SALAD
This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.
Provided by Eleanor Price
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 12h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
- Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 17.4 g, Cholesterol 13.8 mg, Fat 9.3 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 296 mg, Sugar 6 g
CREAMY POTATO SALAD
Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.
Provided by Karen From Colorado
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling, salted water until tender.
- Drain well.
- Peel and cube potatoes.
- Transfer to a large bowl.
- Add celery, onion, sweet relish and bacon bits.
- Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
- Add mayo mixture to potatoes.
- Toss lightly to coat potato mixture.
- Carefully fold in the chopped eggs.
- Cover and chill thoroughly.
- Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
Nutrition Facts : Calories 296.3, Fat 14.3, SaturatedFat 4.7, Cholesterol 60.3, Sodium 803.7, Carbohydrate 34.4, Fiber 4.1, Sugar 6.1, Protein 8.3
CREAMY POTATO AND PROSCIUTTO SALAD
Provided by Sunny Anderson
Categories side-dish
Time 1h34m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Kosher salt and freshly ground black pepper
- Heat the oven to 400 degrees F.
- Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
- Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
- To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
- Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.
CREAMY POTATO AND PROSCIUTTO SALAD
Number Of Ingredients 0
Steps:
- Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 568
ROASTED SWEET POTATO & PROSCIUTTO SALAD
Make and share this Roasted Sweet Potato & Prosciutto Salad recipe from Food.com.
Provided by NELady
Categories Yam/Sweet Potato
Time 1h
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.
- Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.
- Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Nutrition Facts : Calories 139.9, Fat 10.1, SaturatedFat 1.2, Sodium 176, Carbohydrate 12.1, Fiber 2.2, Sugar 3.4, Protein 1.4
CREAMY POTATO SALAD
This is the most fantastic potato salad recipe I've ever found. My family rave about it (husband won't let me buy it anymore as says it's not a patch on this) and it always gets requested at bbqs and parties. I haven't altered it in any way as it's so wonderful as it is. I'd love to claim it as my own but it's not...I got the recipe from "An American Place" by Larry Forgione. It's a great book and with my love of American food I use it over and over. It's very important that the potatoes are still hot when they are tossed with the herbs and dressing inorder to absorb the other flavors and have a nice creamy texture.
Provided by Lou van
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Dressing:.
- Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).
- Salad:.
- Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.
- Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.
- Peel potatoes and cut into chunks.
- Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.
- Season to taste with salt and pepper; let stand for a few minutes.
- Pour dressing over potatoes and toss gently.
- Season again if necessary.
- Serve chilled or at room temperature.
PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
- Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
- Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
ULTIMATE CREAMY POTATO SALAD
This has been a favorite in my family for years. I am asked quite often to bring it to bbq's and picnics.
Provided by Kellie in SLO
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in a covered saucepan in boiling water for 15-20 minutes, or until just tender; drain well.
- Peel and cube potatoes.
- In a very large bowl combine celery, onion, mayonnaise, vinegar, mustard, salt and pepper.
- Add potatoes and eggs.
- Toss lightly to mix.
- Cover and chill for 6 to 24 hours.
Nutrition Facts : Calories 200.4, Fat 9.6, SaturatedFat 2.7, Cholesterol 102, Sodium 164.5, Carbohydrate 23.4, Fiber 2.6, Sugar 2.7, Protein 5.8
TRADITIONAL CREAMY POTATO SALAD
I have combined a couple of my favorite potato salad recipes to come up with this one. I use it for all the holidays.
Provided by FDADELKARIM
Categories Potato
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes until just tender when poked with a fork, remove and drain.
- Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
- Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
- Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
- Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
- Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
- Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 215.5, Fat 7.6, SaturatedFat 1.7, Cholesterol 82.8, Sodium 501.1, Carbohydrate 31.2, Fiber 3.5, Sugar 4.4, Protein 6
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