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
SHORECOOK'S POTATO SALAD WITH MAYONNAISE DRESSING
The fantastic flavor of this potato salad is created by peeling the potatoes after they're cooked and mixing the ingredients while warm. Using golden potatoes makes this recipe special! Celery, bell pepper, and olives may be added if desired.
Provided by SHORECOOK
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
- Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 23.8 g, Cholesterol 119.1 mg, Fat 30.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 1186.2 mg, Sugar 1.5 g
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
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
COOKED POTATO OR PASTA SALAD DRESSING
Make and share this Cooked Potato or Pasta Salad Dressing recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 6m
Yield 2 CUPS
Number Of Ingredients 10
Steps:
- In a medium saucepan mix all ingredients together.
- Bring to a light boil, whisking constantly until thickened (about 2 minutes).
- Remove from heat, cool slightly then whisk in mayo.
- Season with salt and pepper.
- Cool completely before adding to you potato or pasta salad.
Nutrition Facts : Calories 573.9, Fat 34.4, SaturatedFat 9.6, Cholesterol 354.9, Sodium 1133.3, Carbohydrate 52, Fiber 0.4, Sugar 29.7, Protein 13.2
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POTATO SALAD (WITH THE BEST CREAMY DRESSING!)
From chelseasmessyapron.com
Ratings 5Calories 393 per servingCategory Salad
- 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.
- ASSEMBLY: Coarsely chop the hard boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired.
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