FOOD.COM POTATO SALAD RECIPES

Name: Classic Potato Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 8 medium potatoes, cooked and diced; 1 1/2 cups mayonnaise; 2 tablespoons cider vinegar; 2 tablespoons sugar; 1 tablespoon yellow mustard; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon pepper; 2 celery ribs, sliced; 1 cup onion, minced; 5 hard-boiled eggs; paprika

CLASSIC POTATO SALAD RECIPE - FOOD.COM

Classic Potato Salad Recipe - Food.com image

Make and share this Classic Potato Salad recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Steps:

Boil peeled potatoes in salted water until done. Cool to room temperature.
Place diced potatoes in large bowl.
Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
Add to potatoes.
Add celery and onions and mix well.
Stir in eggs.
Sprinkle a little paprika on top.

Nutrition Facts : Calories 237.9, FatContent 3.6, SaturatedFatContent 1.1, CholesterolContent 116.6, SodiumContent 372.8, CarbohydrateContent 43.4, FiberContent 5.3, SugarContent 6.2, ProteinContent 8.7

POTATO SALAD RECIPE - FOOD.COM

Potato Salad Recipe - Food.com image

This is my favorite potato salad recipe, honed over many years of potato salad devotion. It is my maternal grandmother, Agnes Adams, whom I have to thank for my love of the cold spud. This is my interpretation of her original recipe. Cooking the potatoes in their already diced state helps to keep them intact, making for a less mushy salad. The pickled mustard seeds are an extra ingredient - you don't have to use them, but they do make this salad special. Here is a recipe for them: https://ourdailybrine.com/pickled-mustard-seeds-recipe/

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs red potatoes
1 1/2 tablespoons red wine vinegar
4 stalks celery, diced
1 shallot, thinly sliced
4 tablespoons pickled mustard seeds
3/4 cup mayonnaise
1/2 cup sour cream
6 hard-boiled eggs, yolks set aside & whites diced
2 teaspoons yellow mustard
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill

Steps:

Wash potatoes and cut into 3/4 inch dice.
Place potatoes in a large saucepan and add water to cover by one inch. Bring to a boil over medium-high heat; add one tablespoon salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. Drain well.
While still warm, sprinkle red wine vinegar evenly over drained potatoes, & mix well. Let stand for 20 minutes - the potatoes will soak up the vinegar.
In a blender, combine mayonnaise, sour cream, yolks from hard-boiled eggs, mustard, garlic powder, onion powder, salt & pepper. Blend until smooth.
In a large bowl, combine potatoes, celery, shallots, pickled mustard seeds, hard-boiled egg whites, dressing from blender, and dill. Mix well & taste to check seasonings.
Chill well in fridge.

Nutrition Facts : Calories 151.4, FatContent 6.6, SaturatedFatContent 2.4, CholesterolContent 117.9, SodiumContent 204.3, CarbohydrateContent 17, FiberContent 2.2, SugarContent 2.4, ProteinContent 6.7

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