CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil peeled potatoes in salted water until done. Cool to room temperature.
- Place diced potatoes in large bowl.
- Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
- Add to potatoes.
- Add celery and onions and mix well.
- Stir in eggs.
- Sprinkle a little paprika on top.
LATIN POTATO SALAD
Make and share this Latin Potato Salad recipe from Food.com.
Provided by anidifrancofan
Categories Mexican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a medium size saucepan and add enough cold water to cover by 1 inch.Lightly salt and bring to a boil.Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. drain.
- Cut potatoes in halve or quarters, depending on the size, so each piece is about 3/4 and inch.Place in a large bowl with green pepper,onion, manzinilla olives and cilantro.
- In a bowl, whisk oil,vinager,salt and pepper.Gently toss with potato mixture and let stand, covered at room temperature until cool.
- Serve at room temperature or chilled.(I prefer chilled).
Nutrition Facts : Calories 242.3, Fat 13.7, SaturatedFat 1.9, Sodium 107.2, Carbohydrate 27.9, Fiber 3.7, Sugar 1.9, Protein 3.3
CREAMY LATIN PASTA SALAD
Provided by Ingrid Hoffmann
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.
- While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.
- Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.
SPANISH POTATO SALAD
Steps:
- Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
- Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.
MEXICAN POTATO SALAD
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 259 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
ITALIAN POTATO SALAD
This potato salad was one of my Nonna's (grandmother) most-loved recipes. Our whole family (and it's big!) loves it and we always think of her when we make it. It is simple while still being full of flavour. The salad is best served warm or room temperature. You don't absolutely have to love parsley to like this dish, but it would help a little. :-) Please note: amounts are approximate - my grandmother never wrote anything down, so we go by taste. Feel free to adjust to your own preferences.
Provided by Mel T
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, keeping skins on, until tender.
- Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
- Add olive oil and mix well.
- Let mixture sit while potatoes are cooking.
- When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
- (If you prefer to peel your potatoes, feel free).
- Stir well to coat potatoes.
- If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
- Salt and pepper to taste.
- This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.
SAVORY SPANISH POTATO SALAD
Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
- Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
- Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g
SICILIAN POTATO SALAD
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 26 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.
Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
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