Potato Salad Dressing I Recipes
DRESSING FOR POTATO SALAD
I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.
Provided by Login
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g
RED POTATO SALAD WITH DIJON DRESSING
Steps:
- Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
- To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.
POTATO SALAD
This was my Mom's recipe, it takes me back whenever I make it. I use a 2 egg to 1 medium potato ratio, and we like it kind of juicy, so you may have to adjust the salad dressing if you like your potato salad more dry. It's very easy to multiply for larger groups.
Provided by r_mess
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil eggs, peel and chop.
- Boil potatoes until a knife passes through them easily (usually 25 to 30 minutes), peel and cube.
- While eggs and potatoes are cooking, mix Miracle Whip, mustard and sugar until well blended.
- In a large bowl combine potatoes, eggs and onion. Add salad dressing and mix until well coated. Sprinkle top lightly with seasoned pepper.
- Chill and serve.
Nutrition Facts : Calories 186.7, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 97.7, Carbohydrate 26.8, Fiber 2.6, Sugar 8.1, Protein 8.6
POTATO SALAD
Made with creamy mayo and ranch dressing, this classic Potato Salad is sure to please the crowd. Oh, and did we mention the bits of crumbled bacon?
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix mayo, dressing and pepper until blended.
- Combine remaining ingredients in large bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
POTATO SALAD WITH SWEET ONION DRESSING
Perfect picnic food, the longer the potatoes are left the more flavour they absorb - it's also great hot
Provided by Good Food team
Categories Buffet, Side dish, Snack
Time 25m
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water for 10-15 mins until tender. While the potatoes are cooking, mix together the remaining ingredients to make the dressing. Drain the potatoes and while still hot, mix together with the dressing.
- Tip into a secure container to take with you.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)
This is my mom's potato salad recipe, which I just love. I haven't seen one here exactly like it. It uses italian dressing to give it flavor, and doesn't have pickles or mustard. The key to an excellent final product is letting the Italian dressing sit for a couple of hours and soak up the flavors before adding the mayo. My favorite dressing to use is the kind you make yourself from a package, adding oil, water and vinegar - just be sure you've made it up ahead of time so it is full of flavor by the time you need it. Cooking time is marinating time.
Provided by jswinks
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes unpeeled. (they don't fall apart this way!).
- Drain and cool.
- Peel and cut into cubes.
- Stir in onion, italian salad dressing, salt, and pepper.
- Cover and refrigerate ate least 2 hours.
- Toss with mayonnaise.
- Add celery and eggs, mixing gently.
Nutrition Facts : Calories 148.7, Fat 5.6, SaturatedFat 1, Cholesterol 37.8, Sodium 365.9, Carbohydrate 22, Fiber 2.5, Sugar 2.1, Protein 3.4
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
EASY POTATO SALAD
Discover a new go-to with our delicious Easy Potato Salad recipe. Our better-for-you Easy Potato Salad has some extra zing from a touch of mustard.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h
Yield 4 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Rinse with cold water until cooled; drain.
- Mix dressings and mustard in large bowl. Add potatoes, eggs and onions; mix lightly.
- Refrigerate 30 min.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
POTATO SALAD WITH COOKED DRESSING
Make and share this Potato Salad with Cooked Dressing recipe from Food.com.
Provided by I Dunno
Categories Potato
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix together and let come to a boil.
- Cook until thick.
- Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
COOKED POTATO SALAD DRESSING
Make and share this Cooked Potato Salad Dressing recipe from Food.com.
Provided by Angelena
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in the top of a double boiler. In a separate container, mix together water and vinegar. Add vinegar mixture and eggs to dry mixture. Stir until thickened. Add butter.
Nutrition Facts : Calories 184.8, Fat 3.7, SaturatedFat 1.7, Cholesterol 75.6, Sodium 425.4, Carbohydrate 35.5, Fiber 0.1, Sugar 33.5, Protein 2.5
BAKED POTATO SALAD
A unique potato salad! Potatoes are baked with oil and Italian salad dressing mix instead of boiled. I usually omit the tomato because I find it gets mealy and doesn't hold up. From "Taste of Home"
Provided by yooper
Categories Potato
Time 2h45m
Yield 16-20 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, toss the postatoes with oil and dressing mixes.
- Place into 2 ungreased 13x9x2 inch baking pans.
- Bake, uncovered at 400 for 45 minutes or until tender.
- Cool.
- Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
- Toss gently.
- Combine remaining ingredients in a small bowl.
- Mix well.
- Pour over salad and mix gently.
- Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 170.4, Fat 5.9, SaturatedFat 1.3, Cholesterol 48.2, Sodium 194.8, Carbohydrate 25.2, Fiber 3.7, Sugar 2.5, Protein 5
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POTATO SALAD RECIPE - GOOD FOOD
From goodfood.com.au
- Cook the potato in a large pan of boiling water for 5 minutes, or until just tender (pierce with a sharp knife—if the potato yields easily it is ready). Drain and cool completely.
- Combine the onion, capsicum, celery and parsley (reserving a little for garnishing) with the cooled potato in a large salad bowl.
- To make the dressing, mix together the mayonnaise, vinegar and sour cream. Season with salt and freshly ground black pepper. Pour over the salad and toss gently to combine, without breaking the potato. Garnish with the remaining parsley.
NEW POTATO SALAD WITH EASY MINT DRESSING - KATY'S FOOD FINDS
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- Place all the ingredients (except the oil) into the bowl of a food processor. Process for a few seconds until everything is combined and the herbs are all chopped (scrape down the sides of the bowl half way through).With the motor running, slowly drizzle in the oil through the feeder tube. Take your time doing this step. It should be a very slow drizzle. Taste and season with extra salt (I often add up to 1.4 tsp more to taste). If you think it requires a little more sugar (see note 1) add that now too and pulse to combine. Season with freshly ground black pepper. Pour the dressing into into a jug or container, cover and refrigerate for 2 hours to allow the dressing to thicken slightly and for the flavours to develop.Makes approximately 3 cups.
- Put the potatoes into a large pot and add enough cold water to cover them. Add the salt. Cover with a lid and bring to the boil. Reduce the heat to a gentle boil and cook until the potatoes are tender. Drain well and leave to cool slightly in the pot with the lid off. The residual steam will help dry the potatoes.
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POTATO SALAD (WITH THE BEST CREAMY DRESSING ... - CHELSEA'S MESSY …
From chelseasmessyapron.com
- COOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook the same speed). Simmer 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).
- FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add to the ice bath. Once cooled, drain throughly and transfer to a cutting board. Chop the potatoes into bite-size 1-inch chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.
- DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.
OLD FASHIONED POTATO SALAD WITH HOMEMADE DRESSING
From thecookingcollective.com.au
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- While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard boiled). Turn the heat off and allow the eggs to sit for a few minutes before transferring to a bowl of cold water. Allow to cool before peeling and chopping.
- Meanwhile, cook the pancetta (or bacon) in a large frying pan over medium-high heat until crispy. Remove from the heat and set aside.
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From foodandwine.com
- In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut into 1-inch pieces.
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- When water is boiling, add potatoes, partially cover and cook just until tender when pierced with a sharp knife, 10 – 12 minutes.
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From ifoodreal.com
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From woodlandfoods.com
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