Recipes for "potato salad"

Gather all ingredients.

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 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.

Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.

Fold in cooled potatoes until well combined.

For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.

Enjoy!

Gather the ingredients.

Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.

Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.

Pour over potatoes; gently toss to coat.

Chill in the refrigerator for at least 3 hours before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Spread potatoes onto a baking sheet; drizzle with olive oil.

Roast in the preheated oven until tender, about 45 minutes. Let cool at least 15 minutes.

Place roasted potatoes into a large salad bowl; add eggs, bacon, celery, and green onion. Stir in mayonnaise; season with salt and pepper. Cover and refrigerate until flavors meld, about 1 hour.

Place potatoes into a large pot and cover with water; bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain; set aside to cool.

Combine sour cream, ½ cup Cheddar cheese, ½ green onions, mayonnaise, and sugar in a large bowl. Gently stir in cooled potatoes. Top salad with remaining ½ cup Cheddar cheese, remaining ½ green onions, and bacon bits.

Gather the ingredients.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.

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 eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.

Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.

Place the potatoes and 1 tablespoon of salt in a large pot. Cover with cool water by 1 inch, then cover and bring to a boil over high heat. Uncover, reduce the heat to medium, and simmer until the potatoes are cooked through and easily pierced with a knife, about 10 minutes. Do not drain.

Meanwhile, place the red onion in a large bowl. Pour the vinegar over the onions, toss to coat, and set aside.

When the potatoes are ready, add the green beans and continue to simmer until the green beans are bright green and crisp-tender, 1 to 2 minutes. Drain the potatoes and green beans in a colander. Rinse briefly under cold water until the potatoes are cool enough to handle but still warm.

Add the olive oil, oregano, remaining 1/2 teaspoon salt, and several grinds of black pepper to the bowl of quick-pickled onion and stir well to combine.

Halve the potatoes, place them in the bowl, and toss to coat in the dressing. Add the green beans, tomatoes, and olives and toss well to combine. Let sit for 10 minutes to allow the vegetables to absorb some of the dressing, then taste and season with additional salt and pepper as needed. Enjoy warm or at room temperature.

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Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain and immediately immerse in ice water until cold, about 5 minutes. Cut into bite-size pieces, leaving skins on, and place in a large bowl.

Combine mayonnaise, sour cream, green onions, and dill weed in a bowl until blended; season with salt and black pepper. Pour mayonnaise mixture over potatoes; toss to evenly coat. Taste; adjust seasoning if necessary. Cover the bowl; refrigerate 2 hours to overnight.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, and chop, leaving skins on. Set aside.

Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

Whisk green onions, oil, vinegar, black pepper, and salt together in a large bowl. Add potatoes, bacon, and cheese; toss to coat.

Put the chopped potatoes into a saucepan, cover with an inch of cold water. Salt the water (one tablespoon for 2 quarts of water). Bring to a boil. Reduce heat to a simmer. Cover.

Simmer for 10 minutes or until the potatoes are tender when pierced with a fork. Drain well.

Put potatoes in a large serving bowl with the celery, red onion, olives, and parsley. Add the rice vinegar and oil while the potatoes are still warm, so they absorb the dressing.

Add salt and pepper to taste. Adjust vinegar and oil to taste.

Serve warm.

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Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers and onion in a large bowl.

While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste.

Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning.

Bring a large pot of salted water to a boil. Add white potatoes and sweet potato; cook in boiling water until a knife is easily inserted into the centers, about 30 minutes. Drain, cool, peel, and chop potatoes into bite-sized pieces.

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water until fully hard cooked, 10 to 12 minutes. Remove from hot water; cool, peel, and chop into bite-sized pieces.

Combine potatoes, eggs, celery, and onion in a large serving bowl.

Whisk together mayonnaise, mustard, pepper, and salt in a small bowl until well combined. Add to potato mixture and stir to coat. Refrigerate and serve chilled.

Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.

Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.

Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.

Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.

Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.

Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.

Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.

In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper, and salt. Mix well, chill and serve.

Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.

Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.

Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

Gather all ingredients.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

At the same time, place eggs in a saucepan and cover with cold water. 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; peel and chop.

Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.

Gently mix together and serve warm.

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

Peel the potatoes if desired, and cut into medium dice. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.

Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.

Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.

Stir potatoes, cheese, onion, mayonnaise, salt, and pepper together in a large bowl; spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.

Bake in the preheated oven until golden brown, about 1 hour.

Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork.

Strain the potatoes in cold water and set them aside to cool.

In a medium bowl whisk together the sour cream, green onions, cider vinegar, dill, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

Cut the cooled potatoes in half lengthwise. Gently toss with the dressing. Chill for at least 1 hour before serving to allow the potatoes to absorb some of the dressing.

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Add the potatoes to a large pot and cover with cold water by about 1 inch. Season the water with salt and bring to a boil over medium-high. Cook the potatoes until they are fork tender, 10 to 15 minutes depending on the size of the potatoes.

Meanwhile, in a large bowl, combine the mayonnaise, pickles, onion, dill, pickle brine, mustard, garlic powder, and smoked paprika. Whisk until combined. Season with salt and pepper to taste.

Drain the potatoes in a colander and let cool.

Once cool enough to handle, cut smaller potatoes in half and larger ones into quarters. Add the potatoes to the bowl with the dressing. Toss together, making sure the potatoes are fully coated. Taste and add additional salt and pepper as needed.

Cover the bowl and chill for at least 1 hour or up to overnight.

When ready to serve, remove the potato salad from the fridge and top with the crushed potato chips, extra minced dill, and a few cracks of black pepper for garnish.

Store leftovers in an airtight container for up to 5 days.

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Bring a medium pot of water to a boil and season with about 1 teaspoon of salt. Once boiling, add the potatoes to a heatproof bowl or colander and carefully slide them into the water. Cook until tender (easily pierced through with a paring knife), about 15 minutes.

Simply Recipes / Shilpa Iyer

Meanwhile, add the chopped green onions to a large colander. Once the potatoes are cooked, drain them over the onions. This will lightly cook them.

Run cold water over the hot potatoes for several seconds to cool them down a bit. Let drain and cool to room temperature while you make the dressing.

Simply Recipes / Shilpa Iyer

Add the sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, 1/2 teaspoon kosher salt, and pepper to a large bowl. Add most of the chives, reserving a small handful for garnish. Whisk together until combined.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Once the drained potatoes and green onions have cooled, add them  to the bowl with the dressing and toss well to combine. Taste, adding more salt and pepper if needed. Top with the remaining chives.

Sour cream and onion potato salad can be served right away, but it tastes even better if you cover the bowl and let it chill for an hour. It can be made up to 4 hours in advance.

Store any leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.

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Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Place the potatoes in a large pot, cover with cold water. Add 2 teaspoons of salt to the water. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until they are just tender when speared with a fork or sharp knife, 7 to 10 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm.

While the potatoes are cooking, prep the other ingredients and make the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, herbes de Provence, anchovy paste, shallot, and Dijon mustard. Slowly drizzle in the olive oil, whisking the whole time to create an emulsion.

When the potatoes are ready, strain them from the pot. In a large bowl toss the still warm potatoes with the vinaigrette, garlic, parsley, capers and green olives.

Chill for a couple of hours. Let come to room temperature to serve.

Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.

While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.

Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.

Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together.

3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.

Preheat the oven to 425 degrees.

Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.

Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.

Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.

Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice. Healthy and delicious!

Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.

Whisk oil, vinegar, basil, mustard, salt, and black pepper together in a large bowl. Add potatoes and onion; toss gently to coat. Set aside until cool, about 30 minutes.

Fold blue cheese and chives into potato salad until blended.

Sweet Potatoes: Preheat the oven to 450 degrees. Toss the sweet potatoes with the oil and gravy herbs. Spread on a greased baking sheet. Roast for 20 minutes – check the potatoes for doneness, gently stir, and return to oven. Repeat this process every five minutes for about 15 more minutes (total roasting time should be anywhere from 30-45 minutes). Turn up the heat to 475 and roast for a final 5-10 minutes to really brown them nice and pretty. When they’re done, they should be visibly browned and relatively “dry” to the touch so that once you loosen them you can shake the pan and they slide back and forth easily.

Kale: Cut the kale into very small bite-sized pieces, or shred it into tiny bits (like pictured). Set aside.

Walnuts: Melt the butter in a medium saucepan and add the walnuts and sugar. Stir continuously over moderate heat for about 5 minutes. When the sugar has dissolved and the mixture has coated the walnuts, transfer to foil or wax paper to separate and cool.

Dressing: Pulse all ingredients together in a food processor. Taste and adjust.

Assembly: Toss all the ingredients together just before serving OR arrange the nuts, sweet potatoes, and any other toppings you want over the top of the kale in pretty colorful rows. Drizzle with dressing and enjoy.

Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.

Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.

1. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, make the pesto. In a blender or food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until chunky smooth.

3. Cut the potatoes in half and add to a large serving bowl, tossing them with the butter. Reserve 1/4 cup pesto for serving, and then add the remaining pesto and a pinch of pepper to the bowl with the potatoes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Add the eggs just before serving and drizzle with reserved 1/4 cup pesto. Can be served at room temp or cold.

1. Place the potatoes, garlic and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.

2. Meanwhile, combine the cooked garlic, drained cashews, mustard, and olive oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly.

3. Cut the potatoes in half and add to a large serving bowl. Add the cashew sauce, basil, dill, chives, lemon juice, and a pinch each of salt, pepper, and crushed red pepper flakes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold.

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.

3. On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for 25-30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender.

4. In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt.

5. In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette (recipe follows).

1. Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.