POTATO AND PICKLE SALAD
Steps:
- Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
- In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.
PICKLE POTATO SALAD
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.
Provided by Anna Stockwell
Categories Potato Carrot Onion Celery Vinegar Mayonnaise Mustard Chicken Parsley Salad Dinner Roast Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
- Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
- Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
- Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
- To serve, transfer to a platter or divide among plates.
POTATO SALAD WITH PICKLED JALAPENOS
A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called "Cynthia's Potato Salad" which can be found on a number of other sites. I've made some modifications to the ingredients to adjust for my family's tastes.
Provided by Kimberly Tonjes
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 4h
Yield 24
Number Of Ingredients 11
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, about 10 minutes. Drain and let cool, 15 to 20 minutes.
- Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
- Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 12.1 g, Cholesterol 60 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 275.4 mg, Sugar 2.1 g
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
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 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
PICKLED POTATO SALAD
Perfectly cooked new potatoes are drizzled with red-wine vinegar while stillwarm to form the base for this healthy salad. Salted cucumber slices, quick-pickled radishes, and pieces of red onion add flavor, color, and crunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 2 tablespoons salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut the potatoes into 3/4-inch-thick wedges while still hot. Drizzle with 1/4 cup vinegar, and set aside.
- Place radishes and red onion in a large bowl; add remaining 1/4 cup vinegar. Let stand 30 minutes, stirring every 5 minutes.
- Place cucumbers in a colander over a bowl; sprinkle with 1/2 teaspoon salt. Set aside.
- When potatoes are cool, add the red-onion mixture. Add reserved cucumbers, dill, olive oil, remaining 1/2 teaspoon salt, and pepper, and toss to combine. Chill until ready to serve. Garnish with arugula.
PICKLED POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel the potatoes and cut into 1/4-inch-thick slices. Put the potatoes in a pot, cover with water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 7 to 8 minutes.
- Meanwhile, heat the EVOO in a saucepot over medium heat. Add the bacon and cook until crisp, 2 to 3 minutes. Add the onions, chile, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes. Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined. Add the consomme and cook until reduced to 3/4 cup.
- Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO.
POTATO SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
SWEET PICKLE POTATO SALAD
The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.
Provided by Alexander Smalls
Categories Quick & Easy Backyard BBQ Side Salad Potato Pickles Mayonnaise Egg Juneteenth Summer
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.
- While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
- Cover and chill until ready to serve, at least 1 hour or up to overnight.
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Reviews 11Calories 1808 per servingEstimated Reading Time 2 mins
- Bring to a hard boil for about 3 mins and then turn off burner, cover and let sit for 5 mins. Please check them often; you want them somewhat firm so they don't fall apart when you start mixing everything together.
- Place potatoes in a bowl to cool. Once they have cooled sufficiently, place in the fridge for about 3 hrs.
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