I need a good red potato salad recipe!?!
Cheesy Potato Salad
INGREDIENTS:
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar 1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
DIRECTIONS:
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Answers: This is the ONLY potato salad I will eat. It tastes like a loaded baked potato.
Cheesy Potato Salad
INGREDIENTS:
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar 1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
DIRECTIONS:
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Red Potato Salad
Ingredients
1 1/2 pounds Red potatoes, organic if possible
1/4 cup Dijon or Dusseldorf mustard
1/4 cup Dry white vermouth
1/4 cup White wine vinegar
2 tbsp Extra-virgin olive oil
1 Yellow onion
2 stalks Celery
2 tsp Capers
1/2 cup Chopped fresh parsley
Chopped fresh dill to taste
1/2 lb. Steamed green beans, cut in 1-inch pieces (optional)
Preparation
1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife.
2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well.
3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl.
4. Pour dressing over the potatoes while they are warm, tossing well.
5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish).
6. Correct seasoning. Chill until served.
7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.
Cook's Notes
0mg cholesterol
Nutrient Information
Calories 154
Total Fat 5g
Saturated Fat 1g
Carbohydrates 24g
Protein 3g
Sodium 250mg
Fiber 3g
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
Red Potato Salad
12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
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.
THIS ONE IS SOO GOOD!!
Red Potato Salad
12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
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.
Authentic German Potato Salad
INGREDIENTS
3 cups diced red potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
cooks.com
Flo's Potato Salad
3 pound new potatoes, quartered, cooked until tender and cooled
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
3 tablespoons fresh lemon juice
Hot Sauce
Salt
Freshly ground black pepper
3/4 cup finely chopped red onions
1 tablespoon chopped garlic
6 large hard-boiled eggs, sliced
1/2 pound cooked crispy bacon, chopped
1/4 cup chopped green onions, green part only
For the Salad:
In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.
Red Potato Salad with Bacon
2 lb Red potatoes ;small
1/3 lb Bacon ;diced
1 c Yellow onion ;peeled, thinly
- sliced
4 Scallions ;chopped
1/4 c Mayonaise
1/2 ts Dry mustard
1 tb White wine vinegar
1/2 c Olive oil
Salt
Black pepper ;feshly ground
2 Eggs ;hard boiled
Wash the potatoes and drain.Boil the potatoes gently in ample, lightly salted water until just tender.
Carefully drain, spread on a tray, and allow to cool. Cook the bacon in a medium sized frying pan until almost crisp. Add the onion and cook until limp. Drain off any excess fat. Place the cooled potatoes in a bowl along
with the cooked bacon and onion, and the scallions. In another bowl, blend
together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to taste. add to the bowl of potatoes and toss together. Fold in the
hard-boiled eggs. Cover and refrigerate.
Here's a spin cut and dice potato's with the skin on boil until tender. in a bowl add 1/2 c mayo 1/4 c mustard add 1/4 t chives , 1/4 rosemary 1/4 t tarragon mix well and add potato's serve chilled slightly.