POTATO SALAD SEASONING RECIPES
BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH
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
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.
POTATO SALAD RECIPE - BBC FOOD
Looking for an easy potato salad recipe? Give the humble spud a quick makeover with a delicious dressing. Each serving provides 220 kcal, 4g protein, 25g carbohydrates (of which 3.5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.14g salt.
Provided by Jo Pratt
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 6
Number Of Ingredients 11
Steps:
- If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
- Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
- Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
- Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.
Nutrition Facts : Calories 220kcal, CarbohydrateContent 25g, FatContent 11g, FiberContent 3g, ProteinContent 4g, SaturatedFatContent 1.5g, SugarContent 3.5g
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