SIMPLE POTATO SALAD FOR TWO
This is the same basic recipe my mom has always made. A lot of the measurements are guesses and should be added to taste. You can also add peppers, pickles, celery, etc. I made this in a small batch today, since it's just me. It's a good amount for one or two people to eat a few times. But it's easy enough to double or triple or....you get the idea. I love this because it's what I grew up on and I am not a celery fan and also find most commercial potato salad to be too bland or too sweet.
Provided by JMS0173
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two.
- When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl.
- Sprinkle vinegar over potatoes.
- Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad.
- Add onions, seasonings and the mayonnaise and stir until well incorporated.
- Decorate top of salad with reserved eggs.
- Chill to blend all flavors, but also tastes good slightly warm right after you make it!
SIMPLE POTATO SALAD
This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!
Provided by Lisa T
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 3
Number Of Ingredients 3
Steps:
- Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
- Place eggs in a saucepan, and cover completely 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, and cool.
- Peel the eggs and cut around the egg white; keep the yolk whole.
- Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
- Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g
BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
POTATO SALAD FOR TWO
Make and share this Potato Salad for Two recipe from Food.com.
Provided by Sara 76
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender. Drain and cool.
- Roughly chop potatoes into chunks.
- Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
- Season with salt and pepper if desired.
Nutrition Facts : Calories 353.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 6.4, Sodium 500.1, Carbohydrate 64.5, Fiber 8.4, Sugar 7.1, Protein 6.7
TANGY POTATO SALAD FOR TWO
Ruth Towle of Belmont, New Hampshire downsized her own recipe to come up with this creamy picnic favorite that serves just two. "My sister visits often and this is one of our favorite dishes, served with green beans and chicken," Ruth relates.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Sprinkle with vinegar. , When potatoes are cool enough to handle, cube and place in a small bowl. Add the red pepper, peas, cucumber and onion; toss gently to combine. , In a small bowl, combine the mayonnaise, sour cream, horseradish, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
POTATO SALAD
Provided by Leah Chase
Categories Egg Mustard Potato Side Quick & Easy Mardi Gras Mayonnaise Celery Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.
CREAMY POTATO SALAD FOR TWO
"This potato salad is quick and versatile," confirms Caron Osberg of Urbandale, Iowa. Her downsized version of the classic has a creamy dressing and gets a pleasant crunch from chopped carrots and celery.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain and rinse in cold water., In a bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 561mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
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- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
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- Rinse and scrub the potatoes. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes, but very small red potatoes may be done in 10 minutes). Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
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- In a large pot, cover potatoes with cold water. Add 1 teaspoon of salt to the water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain potatoes and rinse with cold water. Once the potatoes are cool, cut them into chunks, about 1/2-inch pieces. Place potatoes in a large bowl.
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