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Classic Potato Salad Recipe

   
 

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     Classic Potato Salad

Classic Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12
Preptime   35 mins

Ingredients
2 pounds potatoes (about 6 medium)
1/4 teaspoon salt
1 1/4 cups mayonnaise or salad dressing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup thinly sliced celery (2 stalks)
1/2 cup chopped pickles or pickle relish
1/3 cup chopped onion (1 small)
 
6 hard-cooked eggs, coarsely chopped
Celery leaves (optional)

Instructions
In a large saucepan combine potatoes and 1/4 teaspoon salt; add enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain; cool slightly. If desired, peel potatoes. Cube potatoes. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, 1/2 teaspoon salt, and pepper. Stir celery, pickles, and onion into dressing. Add potatoes and eggs; stir gently to coat. Cover and chill for 6 to 24 hours. If desired, garnish with celery leaves. 2/3 cup serving
Herb-Roasted Garlic Potato Salad- Prepare as directed, except use coarse ground mustard in place of the yellow mustard and omit pickles. Preheat oven to 400 degrees F. Cut off the top 1/2 inch of a garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place in a custard cup. Drizzle with 1 teaspoon olive oil. Roast, covered, about 25 minutes or until garlic feels soft when squeezed; cool. Squeeze cloves from bulb into a small bowl, mash with a fork, and stir into dressing. Stir 1 tablespoon snipped fresh chives, parsley, or tarragon into dressing. Nutrition analysis- 243 calories, 5 g protein, 12 g carbohydrate, 20 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 20% Vitamin C, 320 mg sodium, 3% calcium, 5% iron
Sour Cream and Dill Potato Salad- Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup, use Dijon-style mustard in place of the yellow mustard, and omit pickles. Stir 1/2 cup sour cream and 1 tablespoon snipped fresh dill into dressing. If desired, garnish salad with fresh dill sprigs. Nutrition Analysis- 192 calories, 5 g protein, 11 g carbohydrate, 14 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 19% Vitamin C, 293 mg sodium, 3% calcium, 4% iron
Peppercorn Ranch-Chicken Potato Salad- Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup and omit yellow mustard, ground black pepper, and pickles. Stir 3/4 cup bottled peppercorn ranch salad dressing and 1/4 teaspoon cracked black pepper into dressing. Stir 2 cups shredded cooked chicken into salad with the potatoes; sprinkle salad with additional cracked black pepper. Nutrition analysis- 284 calories, 11 g protein, 12 g carbohydrate, 21 g total fat (4 g sat. fat), 121 mg cholesterol, 1 g fiber, 2 g total sugar, 4% Vitamin A, 19% Vitamin C, 405 mg sodium, 3% calcium, 6% iron
Serving Suggestions
http-//www.bhg.com/recipes/how-to/cooking-basics/how-to-make-potato-salad/


Originally Submitted
9/15/2017





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