Red Potato Salad Food

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RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

RED POTATO SALAD



Red Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h27m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds small red bliss potatoes, scrubbed but not peeled
1 tablespoon kosher salt
4 cups cold water
1 cup dry white wine
4 parsley stems
6 black peppercorns
2 sprigs fresh thyme
Dressing
3 tablespoons white wine vinegar
1/4 to 1/3 cup chopped flat-leaf parsley or a mixture of fresh herbs
1/3 cup minced shallots or red onion
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.
  • While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.
  • Copyright 2003 Television Food Network, G.P. All rights reserved.

NEW POTATO SALAD



New Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 4h

Number Of Ingredients 10

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, 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. (As the salad sits, you may need to add more dressing.) 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.

LOADED RED POTATO SALAD



Loaded Red Potato Salad image

This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds red potatoes, cut into 3/4-inch cubes
1 pound bacon, chopped
1 cup sour cream
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes
3 scallions, thinly sliced, white and green parts separated
Kosher salt and freshly ground black pepper

Steps:

  • 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.
  • 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.
  • 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.

NEW RED POTATO SALAD



New Red Potato Salad image

We can't wait for those lucious little new red potatoes to be ready in our garden so we can fix this great potato salad!!

Provided by MizzNezz

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

18 small new red potatoes
1 cup minced onion
2 cups mayonnaise (or salad dressing)
1/2 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon celery seed

Steps:

  • 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 peel them).
  • Add onion.
  • Mix all remaining ingredients in sm bowl.
  • Pour over the potatoes and mix well.
  • Best if refrigerated for 1-2 hours.

CREAMY RED POTATO SALAD



Creamy Red Potato Salad image

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

Provided by Sharon123

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

6 medium round red potatoes
1/4 cup celery, chopped
1/4 cup chopped green onion
1 (2 ounce) jar diced pimentos, drained
2 hard-boiled eggs, chopped (optional)
1/2 cup light mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
1 tablespoon sugar
2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
paprika, to garnish

Steps:

  • Cut potatoes into 1/2-inch chunks; place in a medium saucepan.
  • Add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
  • Drain and cool.
  • Combine potato, celery, chopped green onions, pimiento, and hard boiled eggs, if using, in a large bowl; toss gently.
  • Combine mayonnaise and next 9 ingredients; stir well.
  • Add to potato mixture, tossing gently to coat.
  • Cover and chill.
  • Sprinkle with paprika to garnish.
  • Enjoy!

Nutrition Facts : Calories 192.6, Fat 6.4, SaturatedFat 1.4, Cholesterol 8.7, Sodium 329.2, Carbohydrate 30.2, Fiber 3.1, Sugar 4.8, Protein 4.1

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