Best 9 Potato Salad Stir Ins Ii Recipes

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POTATO SALAD STIR-INS II



Potato Salad Stir-Ins II image

From Better Homes and Gardens. A basic potato salad with fresh ingredients to stir in. The stir ins also work well with a store bought potato salad. Prepare the basic potato salad, then use your judgment with the stir ins.

Provided by threeovens

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 33

2 1/2 lbs potatoes
1 1/4 cups mayonnaise
1 tablespoon prepared mustard
salt & freshly ground black pepper
radish, sliced
fresh dill, chopped
celery, chopped
chili pepper, sliced
blue cheese, crumbled
bacon, cooked and crumbled
egg, hard-boiled and chopped
tomatoes, chopped
pineapple, chopped
cashews, chopped
lemon zest
cucumber, chopped
carrot, shredded
pickle relish
lima beans, cooked
corn, cooked
chili powder
red onion, chopped
fresh basil, torn
fresh mozzarella cheese, chopped
salami, chopped
artichoke heart, chopped
olive, sliced
shrimp, cooked and chopped (or use salad shrimps)
capers, drained
lemon, sliced
apple, sliced
ham, chopped
smoked cheese, grated

Steps:

  • Boil potatoes 10 to 15 minutes until tender; let cool.
  • Chop or thinly slice potatoes.
  • Combine mayonnaise, mustard, salt and pepper and pour over potatoes; toss.
  • Stir in the combination of your choice,using a little or a lot, your choice!

TRIPLE XXX FAMILY RESTAURANT POTATO SALAD



Triple XXX Family Restaurant Potato Salad image

Provided by Food Network

Categories     side-dish

Time 50m

Yield about 8 cups

Number Of Ingredients 7

4 medium Idaho potatoes
3 eggs
1 1/2 tablespoons mayonnaise (recommended brand: Miracle Whip)
1 teaspoon yellow mustard
1 teaspoon sweet relish
1/4 cup chopped onion, such as white or Vidalia
Salt and freshly ground black pepper

Steps:

  • Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water.
  • Peel potatoes and cut into equal bite-sized pieces. Set aside.
  • Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
  • Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside.
  • In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended.
  • Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

POTATO SALAD WITH FRESH STIR-INS



Potato Salad With Fresh Stir-Ins image

Surround a basic potato salad with bowls of flavorful stir-ins and let the guests create their own version of this summer classic.

Provided by looneytunesfan

Categories     Potato

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 17

5 lbs small red potatoes or 5 lbs baby yukon gold potatoes, halved
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup milk
fresh dill or fresh basil
crisp-cooked bacon, drained and crumbled
chopped jalapeno peppers (*) or cherry pepper (*)
fennel seeds (**) or caraway seed, toasted (**)
chopped peeled avocado (drizzled with lemon juice)
chopped radishes or celery
chopped red onions or green onion
1 1/2 cups mayonnaise or 1 1/2 cups salad dressing
2 tablespoons yellow mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally.
  • Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours.
  • To serve, stir up to 1/3 cup milk into potato mixture to desired consistency. Place potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad.
  • ___________________________.
  • Classic Potato Salad Dressing: In a medium bowl stir together 1-1/2 cups mayonnaise or salad dressing, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
  • *Test Kitchen Tip: If desired, potatoes can be cooked in the microwave. To microwave potatoes, omit olive oil. Place half of the potatoes in a microwave-safe 2-quart casserole. Add 3/4 cup water and 1/2 teaspoon salt. Micro-cook, covered, on 100 percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring twice. Drain potatoes; set aside. Repeat with remaining uncooked potatoes, using additional water and salt.
  • *Note: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
  • **Note: To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently.

Nutrition Facts : Calories 366.3, Fat 17.7, SaturatedFat 2.7, Cholesterol 10.3, Sodium 628.4, Carbohydrate 48.6, Fiber 5.1, Sugar 4.1, Protein 5.2

POTATO SALAD DRESSING II



Potato Salad Dressing II image

This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.

Provided by ANTLALA

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 8

½ cup creamy salad dressing
½ teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
¾ cup white sugar
¼ cup water
¼ cup white wine vinegar

Steps:

  • In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
  • Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 11.2 g, Cholesterol 26.4 mg, Fat 2.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 73.5 mg, Sugar 10.4 g

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

GRILLED POTATO AND CORN SALAD



Grilled Potato and Corn Salad image

Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 14

2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
2 tablespoons olive oil, divided
2 poblano peppers
4 medium ears sweet corn, husked
6 green onions
2/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
Lime wedge, optional

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

CLASSIC POTATO SALAD



Classic Potato Salad image

The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 35m

Yield 8 servings (2 1/2 quarts)

Number Of Ingredients 9

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish

Steps:

  • Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
  • As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
  • Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
  • Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

POTATO SALAD



Potato Salad image

Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.

Provided by MRANDAL

Categories     Red Potato Salad

Time 6h30m

Yield 20

Number Of Ingredients 10

5 pounds red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
5 hard-cooked eggs, chopped
½ cup chopped red onion
½ cup chopped celery
3 tablespoons prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper

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 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
  • Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g

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