POTATO SALAD RECIPE SIMPLE 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

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POTATO ...



Best Classic Potato Salad Recipe - How to Make Easy Potato ... image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories     gluten-free    birthday    Father's Day    feed a crowd    Fourth of July    Summer    lunch    side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

3 lb.

yukon gold potatoes, chopped into 1” pieces

kosher salt

1 1/2 c.

mayonnaise

1

small red onion, finely chopped

1 tbsp.

Dijon mustard

1 tbsp.

lemon juice

1/4 c.

chopped pickles

1/2 tsp.

paprika

4

hard boiled eggs, chopped

1/4 c.

finely chopped chives

Freshly ground black pepper

Butterhead lettuce, for serving

Steps:

  • In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce. 

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