POTATO SALAD EASY RECIPE RECIPES

Name: Easy Creamy Potato Salad with Tips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 6 Servings
Cuisine: American
Ingredients: 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

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

Ingredients

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

EASY GERMAN POTATO SALAD RECIPE: HOW TO MAKE IT

Easy German Potato Salad Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 01 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 16 servings (3/4 cup each).

Number Of Ingredients 9

Ingredients

5 pounds potatoes (about 12 medium), peeled
8 bacon strips, cooked and crumbled
1 small onion, chopped
3 green onions, thinly sliced
1-1/2 cups water
1/2 cup white vinegar
1/3 cup canola oil
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 147 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch

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