ELIZABETH'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 1h21m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
- Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.
- Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.
EUREKA POTATO SALAD
This is a potato salad that has a mashed potato kind of texture. I was experimenting for the 4th of July and my family and friends loved it.
Provided by Carolyn Scott
Categories Creamy Potato Salad
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a serving bowl, mix together the sour cream, salad dressing, shredded cheese and hard-cooked eggs. When the potatoes are cool, stir into the dressing. If you like it creamier, mix longer. Season with salt and pepper to taste.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 41.8 g, Cholesterol 76.9 mg, Fat 13.7 g, Fiber 3.5 g, Protein 7.5 g, SaturatedFat 6.1 g, Sodium 203.2 mg, Sugar 3.9 g
EUROPEAN POTATO SALAD
This tangy potato salad is beautiful served at room temperature on a hot summer night. Tastes even better the next day. Great for those who want a potato side that isn't too heavy.
Provided by Shannon Clay
Categories European
Time 40m
Yield 3/4 Cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes and place in bowl.
- separately mix together the next 7 ingredients.
- toss onion mixture into potatoes.
- Let stand 10 minutes for flavor to meld, serve.
- Enjoy!
Nutrition Facts : Calories 318, Fat 18.4, SaturatedFat 2.6, Sodium 631.8, Carbohydrate 35.5, Fiber 4, Sugar 3.3, Protein 4.3
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