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
BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POTATO ...
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.
Provided by Lauren Miyashiro
Categories gluten-free birthday Father's Day feed a crowd Fourth of July Summer lunch side dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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 INSTANT POT POTATO SALAD RECIPE - POTATO SALAD WITH EGGS
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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
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Total Time 30 minutes
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- 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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Great potato salad for a party or every day meal.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Red Potato Salad
Calories 364.7 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Red Potato Salad
Calories 364.7 calories per serving
- Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.
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PERFECT POTATO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category side-dish
Cuisine american
Reviews 4.7
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Category side-dish
Cuisine american
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EASY POTATO SALAD RECIPE WITH MAYONNAISE DRESSING
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