Best 4 Angelas Potato Salad Recipes
Whenever the topic of side dishes arises, one of the most popular and delicious options that often comes to mind is potato salad. With its creamy texture, tangy flavor, and versatility, potato salad has become a staple in countless cookouts, picnics, and family gatherings. If you're searching for the perfect recipe to create an extraordinary potato salad, look no further than "Angela's Potato Salad." This recipe, passed down through generations, boasts a unique blend of flavors and textures that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ANGELA'S POTATOES
This great cheesy potato dish with processed cheese and ranch dressing mix is named after my friend Angela who is the best cook in all of Mississippi! It takes a little time to peel the potatoes, but one taste of this and you will be hooked! Guaranteed to be a family favorite.
Provided by COKEHEAD
Categories Side Dish Potato Side Dish Recipes
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
- In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
- Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 17.6 g, Cholesterol 51 mg, Fat 17.4 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 10.6 g, Sodium 703.1 mg, Sugar 3.6 g
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- 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 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
HEALTHIER POTATO SALAD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Provided by Angela Nilsen
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.
Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium
ANGELA'S PASTA SALAD
Make and share this Angela's Pasta Salad recipe from Food.com.
Provided by CandyTX
Categories Potluck
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl whisk together the mayo and dressing mix until very well blended. I.
- n a large bowl gently mix the other ingredients, then add the dressing, tossing together until well coated.
- Refrigerate until chilled through.
- *Tip: There should be about the same amount of cheese, pickles, green onions, olives and peas. I mix these with the pasta to see if it *looks* right before adding the sauce.
Nutrition Facts : Calories 399.7, Fat 18.9, SaturatedFat 5.4, Cholesterol 25.2, Sodium 690.6, Carbohydrate 46.2, Fiber 2.7, Sugar 4.7, Protein 11.7
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russets, and are less likely to fall apart when mixed with the dressing.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy when mixed with the dressing.
- Cool the potatoes completely before adding the dressing: This will help to prevent the dressing from becoming watery.
- Use a light hand when mixing the potatoes with the dressing: Overmixing will cause the potatoes to break down and become mushy.
- Add the celery, onion, and hard-boiled eggs just before serving: This will help to prevent them from becoming limp and soggy.
- Season the potato salad to taste: Add salt, pepper, and other seasonings to taste, until the potato salad is flavorful and well-balanced.
- Chill the potato salad before serving: This will help to develop the flavors and make the potato salad more refreshing.
Conclusion:
Potato salad is a classic summer dish that is perfect for potlucks, picnics, and BBQs. It is a simple dish to make, but there are a few tips and tricks that can help you make the best potato salad possible. By following these tips, you can make a potato salad that is flavorful, creamy, and refreshing, and that will be a hit at your next gathering.
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