Best 4 No Fuss Potato Salad Recipes
If you're in search of a classic and effortless side dish that will please a crowd, look no further than the timeless "no-fuss potato salad". This humble dish is a testament to the fact that simplicity often leads to the most delicious results. With its tender potatoes, creamy dressing, and optional add-ins, no-fuss potato salad is a versatile dish that can be tailored to your preferences. Whether you prefer a classic mayonnaise-based dressing or a tangy mustard vinaigrette, this adaptable recipe allows you to create a side dish that perfectly complements your main course.
Let's cook with our recipes!
NO-FUSS POTATO SOUP
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
Nutrition Facts : Calories 190 calories, Fat 7g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
NO-FUSS POTATO SALAD
There's no need to slice potatoes for this creamy salad. Myra Inners of Auburn, Kansas uses a box of scalloped potatoes to hurry along the preparation.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Set aside sauce packet from potato package. In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
- In a small saucepan, melt butter. Stir in contents of reserved sauce packet. Gradually add the remaining water; stir until smooth. Bring to a boil. Remove from the heat. Cover and refrigerate for 30 minutes. Stir in mayonnaise and mustard; gently stir into potatoes. Add eggs and sprinkle with paprika if desired. Refrigerate leftovers.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 30.6 g, Cholesterol 137.1 mg, Fat 39.5 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 9.3 g, Sodium 945.9 mg, Sugar 0.7 g
NO-FUSS POTATO SALAD
There's no need to slice potatoes for this creamy salad. Myra Inners of Auburn, Kansas uses a box of scalloped potatoes to hurry along the preparation.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Set aside sauce packet from potato package. In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
- In a small saucepan, melt butter. Stir in contents of reserved sauce packet. Gradually add the remaining water; stir until smooth. Bring to a boil. Remove from the heat. Cover and refrigerate for 30 minutes. Stir in mayonnaise and mustard; gently stir into potatoes. Add eggs and sprinkle with paprika if desired. Refrigerate leftovers.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 30.6 g, Cholesterol 137.1 mg, Fat 39.5 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 9.3 g, Sodium 945.9 mg, Sugar 0.7 g
SIMPLY GERMAN POTATO SALAD
Ready, Set, Cook! Special Edition Contest Entry -- A no-fuss German potato salad that is sure to please. A delicious side can be ready in a matter of minutes when using diced potatoes and onions from Simply Potatoes.
Provided by PaulaG
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy skillet fry the bacon until crisp. Remove and set aside to drain reserving 1 slice to make bacon curls. To make the bacon curl: Partially cook bacon, cut into 3rds and roll each piece into a curl. Secure with a toothpick, return to pan and continue to cook until crisp, turning as needed for even cooking. Allow to cool, remove toothpick and use as garnish. The other 5 slices can be cooled and then crumbled.
- Measure the bacon fat. A total of 4 tablespoons fat or oil will be needed. If needed, add enough olive oil to bacon fat to equal 4 tablespoons. To the same skillet add 2 tablespoons bacon fat/oil and warm over medium heat. Add in the potatoes and red bell pepper. Season with salt and pepper to taste. Cover and cook for 15 minutes or until cooked through. If the potatoes begin to stick, stir in a small amount of water.
- When done pour the potatoes and bell pepper into a bowl. Return the remaining 2 tablespoons reserved fat to the skillet and whisk in the flour, sugar and celery seed. Cook over medium heat until flour is lightly browned.
- Stir in white wine vinegar and 2/3 cup water. Cook until mixture is thick and bubbly. Remove from heat and fold in diced potato mixture. Crumble bacon and add to pan along with chopped egg and sliced green onions. Toss gently to coat.
- Garnish with bacon curls. Serve warm or room temperature.
Tips:
- Boil the potatoes correctly: To ensure the potatoes are cooked evenly, use a large pot of cold water and bring it to a boil. Once the water is boiling, reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
- Use the right kind of potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes, when boiled. This will help to prevent the potatoes from becoming mushy in the salad.
- Cool the potatoes before assembling the salad: This will help to prevent the salad from becoming watery. You can cool the potatoes by placing them in a colander and running cold water over them, or by transferring them to a bowl and placing them in the refrigerator for 30 minutes.
- Use a light hand with the dressing: Potato salad is a delicate dish, so it's important not to overdress it. Start with a small amount of dressing and add more to taste. You can always add more dressing, but it's difficult to remove it once it's been added.
- Add your favorite mix-ins: Potato salad is a versatile dish that can be customized to your liking. Some popular mix-ins include chopped celery, onion, hard-boiled eggs, bacon, and cheese. You can also add herbs, such as dill, parsley, or chives, for extra flavor.
Conclusion:
No-fuss potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy dressing, tender potatoes, and variety of mix-ins, potato salad is a dish that everyone will love. So next time you're looking for a simple and delicious side dish, give no-fuss potato salad a try. You won't be disappointed!
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