HOW LONG TO BOIL EGGS FOR POTATO SALAD RECIPES

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EASY CREAMY POTATO SALAD WITH TIPS - INSPIRED TASTE



Easy Creamy Potato Salad with Tips - Inspired Taste image

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

2 pounds small yellow, red, or white potatoes
1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup sour cream
1/4 cup mayonnaise, try our homemade mayonnaise recipe
1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
1/2 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)
2 hard-boiled eggs, peeled and chopped, optional
1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
Salt and freshly ground black pepper

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

CREAMY EGG SALAD RECIPE: HOW TO MAKE IT



Creamy Egg Salad Recipe: How to Make It image

I love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3 cups.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 264mg cholesterol, SodiumContent 456mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

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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
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