Creamypotatosaladwithlemonandfreshherbs Recipes
CREAMY POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
- In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
POTATO SALAD WITH FRESH HERBS AND LEMON
Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
CREAMY POTATO SALAD
Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! -Pat Cole Polebridge, Montana
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.
Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 320mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY POTATO SALAD WITH HERBS
Make and share this Creamy Potato Salad With Herbs recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
- Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
- Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
- Notes.
- You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.
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
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