8 medium red potatoes, cubed
4 hard cooked eggs, chopped
1 1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons cider or red wine vinegar
2 teaspoons prepared mustard
1 1/2 teaspoons dried minced onion
1 teaspoon celery seed
Salt and pepper to taste
Nutrition InfoPer Serving
Calories: 454 kcal
Carbohydrates: 19 g
Dietary Fiber: 6 g
Fat: 39 g
Protein: 8 g
Sugars: 7 g
About: Nutrition Info
2. Cooking Directions
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. Place in a bowl; add eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for 6 hours or overnight.
Yield: 8 servings
this is a easy and hope fully fast recipe!I need a potato salad recipe?
Prep Time: 30 minutes
Cook Time: 30 hours,
Ingredients:
6 medium red potatoes, boiled in skins until tender, and cooled
1/2 large sweet onion, diced
2 large stalks of celery, diced
4 hard-boiled eggs, chopped
1 teaspoons celery seed
1/4 cup sweet pickle relish
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup mustard
1 Tablespoons white vinegar or pickle juice
1 hard-boiled egg, cut into 8 wedges for garnish
8 cherry tomatoes for garnish
Parsley for garnish
Sweet Hungarian paprika for garnish, optional
Preparation:
Cut cooked potatoes into cubes with skin on or scrape off the skin with a butter knife and cube. Place in a large mixing bowl with sweet onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss gently.
Whisk together mayonnaise, mustard, and vinegar or pickle juice. Mix into potatoes and vegetables until combined.
Decorate with hard-boiled egg wedges, tomatoes, and parsley. Sprinkle with a light dusting of sweet paprika. Refrigerate mustard potato salad at least 4 hours to let flavors meld before serving.
Yield: 8 to 10 servings
2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
2 ribs celery, finely chopped
1/2 small to medium yellow skinned onion, finely chopped
3 tablespoons chopped pimento, drained
3 tablespoons sweet pickle relish
1/3 cup mayonnaise, eyeball it
1/3 cup yellow mustard, eyeball it
Salt and pepper
2 tablespoons chopped parsley, optional
Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
Dice one yellow onion add salt and some white wine vinegar to your onion and a bit of neutral vegetable oil after your salt dissolves and add some black pepper. Toss the cooked potatoes (red or yellow are best) The other ones are called baking potatoes for a reason. Add your favorite items like dill or sweet pickles, hard boiled eggs and olive, scallions and mayo once the potatoes have cooled. I like some skin on my potatoes so I cook them whole and just hold them in a pot holder while they are warm and cut out the blemishes and then put them in the bowl and rough dice them right in with the onion vinegar mixture then add your mustard. Whatever kind you like. The vinegar will insure the salad isn't too sweet and it also ';cooks'; the onions and gets rid of that raw taste.
Ingredients
2 tbsp walnut pieces (optional)
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
1 tsp honey
flaked sea salt and freshly ground black pepper
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
1 tbsp chopped fresh tarragon leaves
1 large shallot, finely chopped
2 tbsp chopped cornichons or gherkins (optional)
Method
1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.
try this:
http://www.videojug.com/search?keywords=鈥?/a>
new potatoes, mayo/mustard, nd the rest is history, add wateva yooh fanci, if uve gt a sweet,salty tooth, etc .
make it 2 suit ure taste buds.
enjoy!
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