MY GRANDMA'S BEST POTATO SALAD RECIPE
Steps:
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
RAINBOW POTATO SALAD
This creamy potato salad made with rainbow potatoes, celery, pickles, and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long
Provided by Gina
Categories Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
- Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
- When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
- Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.
Nutrition Facts : ServingSize 3 /4 cup, Calories 178 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, Cholesterol 7 mg, Sodium 373 mg, Fiber 3 g, Sugar 2 g
GRANDMA'S CREAMY POTATO SALAD
My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
RAINBOW POTATO SALAD
Really easy, fast, pretty, and yummy! I came up with this when I felt the urge for a potato salad without all the mayo and egg. You can replace the potatoes with pasta and the butter with olive oil for a healthier salad!
Provided by Ukosherian
Categories Potato
Time 50m
Yield 1 bowl, 3 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until they are fully cooked but not too mushy.
- Remove potatoes from stove and dunk them in cold water so that they cool off.
- Dice the bell pepper, tomato, leeks, and dill and mix together.
- When the potatoes have cooled off, quarter them and add them to the rest of the veggies.
- Add the oregano, basil, lemon, and butter.
- That's it! Enjoy!
Nutrition Facts : Calories 520.9, Fat 5.1, SaturatedFat 2.7, Cholesterol 10.2, Sodium 82.5, Carbohydrate 108.3, Fiber 12.3, Sugar 10.2, Protein 13.1
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