POTATO SALAD FOR 15 RECIPES

POTATO SALAD RECIPES | BBC GOOD FOOD

Potato salad recipes | BBC Good Food image

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

Ingredients

CLASSIC POTATO SALAD RECIPE | BBC GOOD FOOD

Classic potato salad recipe | BBC Good Food image

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

Provided by Matt Tebbutt

Categories Afternoon tea, Buffet, Dinner, Side dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Serves 6 with leftovers

Number Of Ingredients 8

Ingredients

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
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.

Nutrition Facts : Calories 144 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.04 milligram of sodium

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SOUTHERN POTATO SALAD RECIPE: HOW TO MAKE IT

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Lunch, Side Dishes
Cuisine North America, Southern
Calories 377 calories per serving

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

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HOW TO MAKE POTATO SALAD | BEST POTATO SALAD RECIPE | INA ...

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category side-dish

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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POTATO SALAD | JAMIE OLIVER RECIPES

From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 180 calories per serving

This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking. TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.

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GRANDMA'S POTATO SALAD RECIPE: HOW TO MAKE IT

Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
From tasteofhome.com
Reviews 4.0
Total Time 60 minutes
Category Lunch, Side Dishes
Calories 197 calories per serving

Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

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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.
From bbcgoodfood.com

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GRANDMA'S POTATO SALAD RECIPE: HOW TO MAKE IT

Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

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GERMAN POTATO SALAD RECIPE | MARY NOLAN | FOOD NETWORK

Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.
From foodnetwork.com
Reviews 4.4
Total Time 40 minutes
Category side-dish
Cuisine european

Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

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HOW TO MAKE POTATO SALAD | BEST POTATO SALAD RECIPE | INA ...

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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BEET AND POTATO SALAD RECIPE - NYT COOKING

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine french
Calories 169 per serving

In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

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COLD-FASHIONED POTATO SALAD RECIPE | ALTON BROWN | FOOD ...

From foodnetwork.com
Reviews 4.6
Total Time 59 minutes
Category side-dish
Cuisine american

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

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RED POTATO AND EGG SALAD RECIPE: HOW TO MAKE IT

This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Lunch, Side Dishes
Calories 276 calories per serving

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

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