Potato Salad With Red Potatoes Recipe

Potato Salad with Red Potatoes Recipes 8,910 Recipes. Last updated Dec 13, 2021. This search takes into account your taste preferences. 8,910 suggested recipes. Grilled New Potato Salad with Bacon and Scallions …

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Creamy Carolina Potato Salad. Rating: 4.67 stars. 43. Possibly the tastiest potato salad ever. It's a family favorite! The dressing can be prepared in advance and left in fridge overnight if desired. Potatoes can be peeled or unpeeled depending on your preference. By ROCK415. Red Potato Salad with Sour Cream and Chives.

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Altered ever so slightly. Cubed the potatoes, tossed in a bag with olive oil, pepper, seasoned salt, paprika, garlic powder and dill weed. Roasted …

Rating: 5/5(2.4K)
Calories: 430 per serving
1. 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.
2. 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.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. 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.

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Bring a large pot of water to a boil. Drop in the new potatoes and reduce to low. Cover and cook for 20 min, or until potatoes are done. Dice potatoes into a lg bowl (I don't …

Rating: 5/5(38)
Total Time: 30 mins
Category: Potato
Calories: 331 per serving
1. Bring a large pot of water to a boil.
2. Drop in the new potatoes and reduce to low.
3. Cover and cook for 20 min, or until potatoes are done.
4. Dice potatoes into a lg bowl (I don't peel them).

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Let cool completely, about 1 hour. Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper. …

Rating: 5/5(1)
Category: Comfort Food, Side Dish
Servings: 6
Total Time: 1 hr 25 mins
1. Place the potatoes in a large pot and cover with water.
2. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat.
3. Cook until the potatoes are fork tender, about 20 minutes.
4. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes).

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Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole …

Rating: 4.7/5(128)
Category: Side-Dish
Author: Ina Garten
Difficulty: Easy

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In a large saucepan, cover potatoes with water, bring to a boil and cook on medium flame until fork tender. About 20 minutes. Once cooked, drain water and set pan back …

Rating: 4.4/5(60)
Total Time: 50 mins
Category: Potato Salad, Salad, Side Dish
1. In a large saucepan, cover potatoes with water, bring to a boil and cook on medium flame until fork tender. About 20 minutes.
2. Once cooked, drain water and set pan back on the stove to let potatoes cool a while.
3. Boil eggs while potatoes are boiling. Drain and rinse with cold water. Cover with cold water to continue cooling the eggs until ready to use.
4. In a large mixing bowl, place chopped pickles, onions, mayonnaise, mustard, salt and pepper. Stir.

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With smoky bacon, a hint of sugar, bright herbs, and a zingy dressing, this red potato salad ticks every flavor box we can think of. A tip from the Test Kitchen: In Step 3, …

Servings: 6
Total Time: 40 mins
1. Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain.
2. While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes.
3. Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet. Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes. Remove from heat; whisk in vinegar, mustard, sour cream, and sugar. Add hot potatoes; toss gently to coat.
4. Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt. Serve warm or at room temperature.

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Directions. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced …

Rating: 3/5(1)
Author: Food Network Kitchen
Servings: 6-8
Category: Side-Dish
1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
2. Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
3. Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.

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Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes. In a large bowl, combine the potatoes, …

Rating: 5/5(10)
Category: Lunch, Side Dishes
Servings: 17
Total Time: 40 mins
1. Place potatoes in a large kettle; cover with water.
2. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes.
3. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion.
4. In a small bowl, combine the remaining ingredients.

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Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with salted water.Cover the pan and bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes, or until potatoes can be pierced easily with a fork.

Rating: 3.8/5(26)
Total Time: 40 mins
Category: Salad, Side Dish
Calories: 342 per serving

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For more lighter potato salad recipes, try this Rainbow Potato Salad and Summer Potato Salad with Apples. This healthy red potato salad is my favorite way to enjoy potato

Rating: 4.9/5(19)
Total Time: 25 mins
Category: Salad, Side Dish
Calories: 107 per serving
1. Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
2. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
3. Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
4. Serve room temperature or refrigerate until ready to serve.

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Red Potato Salad with Lemony Vinaigrette At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. —Elizabeth Dehart, West Jordan, Utah

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Directions. Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool. In a large bowl, combine potatoes, bell pepper and onion. In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.

Rating: 5/5(15)
Total Time: 15 mins
Servings: 10

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How to Make Baby Red Potato Salad: 1. Place the potatoes into a medium-size pot filled with water. Bring water to a full boil, and boil the potatoes for 5 to 8 minutes, or until …

Servings: 6
Total Time: 20 mins
Category: Side
Calories: 131 per serving
1. Rinse the baby potatoes and place them into a medium-size pot filled with water. Add one teaspoon of salt to the water. Bring water to a full boil, and boil the potatoes for 5 minutes, or until you can easily slide a knife through one potato. Drain and allow the potatoes to cool for a few minutes.
2. Meanwhile, prep and chop all the vegetables.
3. On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.
4. In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.

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Potato Salad with Sour Cream and Dill Chew Nibble Nosh. fresh dill, mayonnaise, garlic powder, pepper, sour cream, red new potatoes and 3 more. Sour Cream and Green Onion Potato Salad with Bacon grits and gouda. red potatoes, salt, …

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Cook until tender, 15-20 minutes. Drain potatoes, place in a large bowl to let them cool down a little, and season with lemon juice. Add the diced red onion and celery, and make …

Ratings: 6
Calories: 210 per serving
Category: Salad
1. Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.
2. Add the diced red onion and celery, and make the dressing.
3. To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
4. Pour the dressing over the salad, and stir gently to coat well.

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Frequently Asked Questions

How do you make homemade potato salad?

Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

What are the best potato salad recipes?

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

What is the best potato salad ever?

Instructions Bring a pot of salted water to a boil. Cut the potatoes into ½ inch pieces. Put potatoes in a large bowl, drizzle with white vinegar and stir. Chop the eggs and add to the potatoes. In another bowl, mix mayo, mustard and sweet pickle relish. Add the mayo mixture to the potato salad and stir to combine. Add salt and pepper to taste.

What is the best kind of potato salad?

The potatoes you use will make or break your salad. The best potatoes for potato salad are waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes that hold their shape when they're cooked and keep their firm texture in the salad when you chop them up and toss them with dressing.

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