Best 8 Saras Special Red Potato Salad Recipes
Are you searching for a flavorful and unique potato salad recipe? Look no further than Saras Special Red Potato Salad! With its vibrant red color and delightful combination of ingredients, this salad is sure to be a hit at your next gathering. Made with tender red potatoes, crisp celery, sweet red onion, and a tangy dressing, this salad offers a perfect balance of flavors that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
RED'S POTATO SALAD
This recipe was used in family's catering business for over 40 years; even today it receive lots of compliments.
Provided by SFLOOKOUT
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 50
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
- Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
- Garnish potato salad with radish roses and egg slices.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 30.9 g, Cholesterol 42 mg, Fat 8.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 152.3 mg, Sugar 1.9 g
SARA'S SPECIAL RED POTATO SALAD
Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.
Provided by Sara
Categories Red Potato Salad
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
- In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 25.2 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 95.5 mg, Sugar 6.1 g
SARA'S SPECIAL RED POTATO SALAD
Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.
Provided by sal
Categories Red Potato Salad
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
- In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 25.2 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 95.5 mg, Sugar 6.1 g
LINDA'S SPECIAL POTATO SALAD
This yummy potato salad is a favorite of mine...Every time I bring it to a get together, I am asked for the recipe...Try it and see for yourself!
Provided by Lindas Busy Kitchen
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
- Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
- Mix other ingredients, and add to chilled potatoes. Let set in the fridge for at least 2 hours before serving for flavors to meld.
- Serve chilled.
Nutrition Facts : Calories 707, Fat 34, SaturatedFat 5.9, Cholesterol 206.9, Sodium 1172.3, Carbohydrate 89.4, Fiber 9, Sugar 16, Protein 15.6
SARA'S SPECIAL RED POTATO SALAD
Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.
Provided by sal
Categories Red Potato Salad
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
- In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 25.2 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 95.5 mg, Sugar 6.1 g
SALLY'S RED POTATO SALAD
This is a family favorite and is always requested for a gathering. Very easy to prepare; lots of flavor. You can add a small amount of finely diced onion and/ or egg if you like, but this is just how we enjoy it. Serving size is based on 4 oz per person.
Provided by TheDancingCook
Categories Potato
Time 55m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Place unpeeled potatoes in the bottom of a large saucepan; cover with water.
- Bring to a boil, cook until potatoes are soft, about 30-40 minutes.
- Drain; let potatoes cool.
- Cube potatoes and place in a large mixing bowl.
- Add sour cream, mayo and celery; stir to combine all ingredients well.
- Add salt and pepper, to taste.
- Top with papirka.
- Chill.
Nutrition Facts : Calories 181.8, Fat 9.4, SaturatedFat 2.9, Cholesterol 13.6, Sodium 161.1, Carbohydrate 22.8, Fiber 2, Sugar 3.2, Protein 2.7
RED POTATO SALAD
This easy red potato salad is perfect for your next bbq or potluck!
Provided by Six Sisters Stuff
Number Of Ingredients 10
Steps:
- In a large bowl, mix together mayonnaise, yogurt, dijon mustard, garlic salt, olive oil, vinegar, and pepper until completely combined to make a dressing.
- In a large pot, place potato wedges and cover with water. Cook over medium-high heat until tender (about 10-15 minutes depending on the size of the chunks).
- Once potatoes are tender, drain and add to the large bowl of dressing. Toss to coat.
- Mix in sweet onion and dill. You can serve it warm, or refrigerate for 2-3 hours and serve cold.
Tips:
- Use the right potatoes: Waxy potatoes, like Red or Yukon Gold potatoes, hold their shape well when cooked and are less likely to fall apart in the salad.
- Cook the potatoes correctly: For the best flavor and texture, boil the potatoes until they are just tender, not mushy.
- Make the dressing ahead of time: The dressing for this salad can be made up to 24 hours before serving, which gives the flavors time to meld together.
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste.
- Don't overdress the salad: A little dressing goes a long way. Add just enough dressing to coat the potatoes, without drowning them.
- Serve the salad chilled: This salad is best served chilled, so make sure to refrigerate it for at least an hour before serving.
Conclusion:
This red potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy, tangy dressing and tender potatoes, this salad is sure to be a hit at your next potluck or barbecue.
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