WHAT ARE THE INGREDIENTS FOR POTATO SALAD RECIPES

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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

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

EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES



Easy new potato salad recipe | Jamie Oliver potato recipes image

Get creative with the classic potato salad – this one has a lovely fresh tang

Total Time 30 minutes

Yield 8

Number Of Ingredients 6

1 kg new potatoes scrubbed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
3 small shallots very finely chopped
1 handful fresh flat-leaf parsley roughly chopped

Steps:

    1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
    2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
    3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Nutrition Facts : Calories 170 calories, FatContent 9.4 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0.45 g salt, FiberContent 1.4 g fibre

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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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  • 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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  • 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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CLASSIC POTATO SALAD RECIPE | BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 40 minutes
Category Afternoon tea, Buffet, Dinner, Side dish
Cuisine British
Calories 144 calories per serving
  • 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.
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EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
Get creative with the classic potato salad – this one has a lovely fresh tang
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 170 calories per serving
    1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
    2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
    3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
See details


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.
See details


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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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Mar 06, 2015 · Mama's Potato Salad This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato …
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POTATO SALAD - WIKIPEDIA
Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course.Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, European colonies and later Asia. American potato salad most likely originated from recipes …
From en.m.wikipedia.org
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Potato Salad Recipes A summertime staple and a must at any backyard barbecue, potato salad can be made any number of ways with the mix-ins of your choice. Classic creamy potato salad, tangy bacon-ranch potato salad and hot German potato salads are all favorite recipes…
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See details


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Apr 25, 2018 · This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE!It’s a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato…
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See details


FAVORITE POTATO SALAD RECIPE - BETTYCROCKER.COM
Jun 12, 2019 · For much of its early history, potato salad was a hot-and-vinegary sort of dish. The earliest written recipes for American potato salad began appearing in the 1850s, and they called for cooked potatoes dressed with oil, vinegar and herbs, a style we’ve come to call “German potato salad…
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