EASY POTATO SALAD RECIPES
POTATO SALAD RECIPES - BBC GOOD FOOD
A versatile side dish to see you through from Christmas buffets to summer picnics. Make a classic creamy potato salad or try our Tex-Mex-inspired, Mediterranean-style and healthier versions.
Provided by Good Food team
Number Of Ingredients 1
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
Get creative with the classic potato salad – this one has a lovely fresh tang
Total Time 30 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
- Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
- Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
Nutrition Facts : Calories 170 calories, FatContent 9.4 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0.45 g salt, FiberContent 1.4 g fibre
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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.
From inspiredtaste.net
Reviews 4.8
Total Time 35 minutes
Cuisine American
Calories 250 per serving
From inspiredtaste.net
Reviews 4.8
Total Time 35 minutes
Cuisine American
Calories 250 per serving
- Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
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BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POT…
A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.
From delish.com
Reviews 5
Total Time 25 minutes
Category gluten-free, birthday, Father's Day, feed a crowd, Fourth of July, Summer, lunch, side dish
Cuisine American
From delish.com
Reviews 5
Total Time 25 minutes
Category gluten-free, birthday, Father's Day, feed a crowd, Fourth of July, Summer, lunch, side dish
Cuisine American
- In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce.
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EASY GERMAN POTATO SALAD RECIPE: HOW TO MAKE IT
This tangy potato salad stirs memories of my grandma, who made it for us. Now my mom makes it with brats and sauerkraut, truly the best meal! —Devin Mulertt, Cedarburg, Wisconsin
From tasteofhome.com
Reviews 3.2
Total Time 01 hours 15 minutes
Category Lunch, Side Dishes
Cuisine Europe, German
Calories 147 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 01 hours 15 minutes
Category Lunch, Side Dishes
Cuisine Europe, German
Calories 147 calories per serving
- Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.
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CLASSIC POTATO SALAD RECIPE | BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 40 minutes
Category Afternoon tea, Buffet, Dinner, Side dish
Cuisine British
Calories 144 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Afternoon tea, Buffet, Dinner, Side dish
Cuisine British
Calories 144 calories per serving
- 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.
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EASY INSTANT POT POTATO SALAD RECIPE - POTATO SALAD WITH EGGS
This Instant Pot potato salad is ready in just 30 minutes—and it even has hard boiled eggs. Here's how to make the easy recipe.
From thepioneerwoman.com
Total Time 30 minutes
Category salad, side dish
From thepioneerwoman.com
Total Time 30 minutes
Category salad, side dish
- Add 1 cup of water to the base of the Instant Pot, then place the trivet (included with the Instant Pot) on top. Add the potatoes, then set the eggs right on top of the potatoes. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 4 minutes. When the timer is up, manually release the pressure. Remove the eggs with tongs and tap each of them gently on the counter to crack the shells. Place them in a bowl of ice water and let rest for 10 minutes, then peel and chop. Drain the potatoes in a colander, then lay them flat on a sheet tray to cool, about 15 minutes. (The potatoes can still be slightly warm when dressed.) Meanwhile, in a large bowl, mix together the mayonnaise, sour cream, pickle brine, Dijon mustard, salt and pepper. Stir in the red onion, pickles, celery and parsley. Fold in the potatoes and eggs. Refrigerate until ready to serve.
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EASY INSTANT POT POTATO SALAD RECIPE - POTATO SALAD WITH EGGS
This Instant Pot potato salad is ready in just 30 minutes—and it even has hard boiled eggs. Here's how to make the easy recipe.
From thepioneerwoman.com
Total Time 30 minutes
Category salad, side dish
From thepioneerwoman.com
Total Time 30 minutes
Category salad, side dish
- Add 1 cup of water to the base of the Instant Pot, then place the trivet (included with the Instant Pot) on top. Add the potatoes, then set the eggs right on top of the potatoes. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 4 minutes. When the timer is up, manually release the pressure. Remove the eggs with tongs and tap each of them gently on the counter to crack the shells. Place them in a bowl of ice water and let rest for 10 minutes, then peel and chop. Drain the potatoes in a colander, then lay them flat on a sheet tray to cool, about 15 minutes. (The potatoes can still be slightly warm when dressed.) Meanwhile, in a large bowl, mix together the mayonnaise, sour cream, pickle brine, Dijon mustard, salt and pepper. Stir in the red onion, pickles, celery and parsley. Fold in the potatoes and eggs. Refrigerate until ready to serve.
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