MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
WARM POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.
HOT GERMAN POTATO SALAD III
A variation on potato salad - delicious!
Provided by Tequila
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
- Saute onions in bacon drippings until they are golden-brown.
- In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 32.9 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 512.4 mg, Sugar 3.7 g
HOT POTATO SALAD
Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
HOT WEATHER POTATO SALAD
This dish is a little safer than traditional mayo-based potato salad to take to a bar-b-q or picnic. Substitute or leave out anything you wish...
Provided by Rayann
Categories Potato
Time 30m
Yield 5 lbs
Number Of Ingredients 8
Steps:
- Boil potatoes in enough water to cover until tender. Drain.
- Combine all ingredients in a BIG bowl.
- Enjoy!
Nutrition Facts : Calories 357.3, Fat 16.3, SaturatedFat 2.3, Sodium 248.3, Carbohydrate 48.5, Fiber 6.2, Sugar 5.2, Protein 6
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HERBED POTATO SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (271)Calories 318 per servingCategory Salad
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
GARLIC LOVER'S WARM POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.9/5 (7)Total Time 55 minsCategory Side DishCalories 201 per serving
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp.
- Transfer the potatoes to a medium size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.
- QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature. Enjoy!
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