CILANTRO POTATO SALAD RECIPES
EASY CREAMY POTATO SALAD WITH TIPS - INSPIRED TASTE
Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, remember they will take less time to cook. Adding fresh herbs is a nice touch – we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work well. Add about two tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. If you can, try place the salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Add potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.
- Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
- While the potatoes cook, add the onions to a small bowl and cover with cool water. Wait 10 minutes then rinse. (This tones down the raw flavor of the onions).
- Mix sour cream, mayonnaise, and the mustard in a bowl.
- Add sour cream mixture, de-flamed onion, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine. (Try not to mash the potatoes).
- Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 250, ProteinContent 6 g, CarbohydrateContent 29 g, FiberContent 4 g, SugarContent 3 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 75 mg
GLUTEN-FREE OLD FASHIONED POTATO SALAD RECIPE ...
Tangy dressing makes this potato salad better than what you can get from the deli.
Provided by Betty Crocker Kitchens
Total Time 4 hours 45 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Nutrition Facts : Calories 430 , CarbohydrateContent 22 g, CholesterolContent 130 mg, FatContent 7 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 600 mg
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