POTATO SALAD MADE WITH SOUR CREAM AND MAYO RECIPES
RED SKINNED POTATO SALAD RECIPE | ALLRECIPES
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Red Potato Salad
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, CarbohydrateContent 16.2 g, CholesterolContent 120.6 mg, FatContent 36.9 g, FiberContent 1.4 g, ProteinContent 9.5 g, SaturatedFatContent 6.9 g, SodiumContent 535.8 mg, SugarContent 1.7 g
BABY RED POTATO SALAD (LIGHT ON THE MAYO) - SKINNYTASTE
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
- While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
- Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
- Serve room temperature or refrigerate until ready to serve.
Nutrition Facts : ServingSize 3 /4 cups, Calories 107.2 kcal, CarbohydrateContent 17.8 g, ProteinContent 2.2 g, FatContent 3.2 g, FiberContent 2.1 g
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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.
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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.
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