Best 2 Homemade Potato Salad Recipes
Homemade potato salad is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be served as a side dish or as a main course. With a few simple ingredients and a little bit of time, you can make a delicious homemade potato salad that will impress your family and friends. This article will provide you with the steps and tips to create the perfect potato salad.
Let's cook with our recipes!
GARLIC POTATO SALAD WITH HOMEMADE MAYONNAISE
Steps:
- To make the garlic mayonnaise, place all ingredients except oil in blender. Blend on high until all ingredients are well blended. Add the oil in a slow steady stream. If the mayo is too thick add a few drops of lemon juice. (The extra mayo can be kept in the refrigerator for up to a week. It's great on sandwiches and in chicken salad.)
- For the salad, cook the potatoes in a pressure cooker for 10-15 minutes, depending on the size of potatoes. Boil eggs for 10 minutes. After both have cooled, peel, dice and add to bowl. Add the onions and then salt and pepper to taste. Add dill, mustard and mayo to the consistency that you like--some people like their potato salad dry, some like it very moist. Refrigerate overnight for best flavor.
HOMEMADE POTATO SALAD
MY BEST recipes are from friends and family. This one came from my aunt - I learned to cook by watching and helping her. I have so many family favorites that I created my own cookbook. I print it out, illustrate and annotate it to give new brides. It is always well received and treasured. -Patty Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt. Combine the egg, water and vinegar; stir into dry ingredients until smooth. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in mayonnaise. , In a large bowl, combine the potatoes, hard-boiled eggs, celery, onions, salt and pepper. Add dressing; toss gently to coat. Refrigerate until serving.
Nutrition Facts : Calories 314 calories, Fat 16g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 158mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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 boiled.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and break apart.
- Cool the potatoes completely before making the salad: This will help prevent the salad from becoming watery.
- Use a light hand when mixing the salad: Over-mixing will mash the potatoes.
- Add the dressing to the salad just before serving: This will help prevent the salad from becoming soggy.
- Chill the salad for at least 30 minutes before serving: This will allow the flavors to meld.
Conclusion:
Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. By following these tips, you can make the best potato salad that will surely be a hit at your next potluck or barbecue.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
