THE CHEW POTATO SALAD RECIPES

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POTATO SALAD RECIPE - FOOD.COM



Potato Salad Recipe - Food.com image

Make and share this Potato Salad recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes (peeled, cut into 1 1/2-inch cubes)
1 cup chicken stock
1/4 cup shallot (sliced)
3 tablespoons finely chopped dill pickles
2 tablespoons drained capers
4 ounces bacon (cooked and finely diced)
2 tablespoons finely chopped fresh flat leaf parsley
3 tablespoons mayonnaise
kosher salt & freshly ground black pepper

Steps:

  • Place the Potatoes in a large pot of Salted Water and bring the water to a boil. Continue to boil for about 10 minutes, or until just tender. When the Potatoes are done, a sharp knife should be able to pierce the Potato easily and the Potato should glide off the knife without falling apart.
  • Using a colander, drain the water from the Potatoes and gently shake the Potatoes in the colander to allow the excess water to drain away.
  • Transfer the Potatoes to a large bowl.
  • Meanwhile, in a small saucepan, bring the Chicken Broth to a simmer over high heat. Once the Broth boils, add the Shallot, dill pickles, and Capers. Reduce heat to medium-low and simmer very gently for 2 minutes or until the Shallots soften slightly.
  • Add one-third of the Broth mixture to the hot Potatoes and, using a silicone spatula, gently fold the Potatoes with the Broth mixture for about 2 minutes, or until most of the Broth has been absorbed. Repeat, adding all of the solids and enough of the stock to moisten. While folding the broth mixture into the Potatoes, the Potatoes should break down a bit. Set aside.
  • In a heavy large nonstick frying pan, cook the Bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the Bacon to a plate lined with paper towels and cool slightly.
  • Gently fold the Bacon and Parsley into the warm Potatoes. Gently fold the Mayonnaise into the Potatoes. Season to taste with Salt and Pepper. Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 401.6, FatContent 17.5, SaturatedFatContent 5.1, CholesterolContent 23.9, SodiumContent 600.1, CarbohydrateContent 52.8, FiberContent 4.4, SugarContent 3.8, ProteinContent 9.6

GRANDMA'S CREAMY POTATO SALAD RECIPE | ALLRECIPES



Grandma's Creamy Potato Salad Recipe | Allrecipes image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad    Potato Salad Recipes    Red Potato Salad Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

1?½ pounds red potatoes, peeled
1?½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, CarbohydrateContent 22.5 g, CholesterolContent 162.2 mg, FatContent 47.6 g, FiberContent 2.7 g, ProteinContent 7.3 g, SaturatedFatContent 7.7 g, SodiumContent 794.6 mg, SugarContent 3.1 g

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