Watery Potato Salad Recipe

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DirectionsStep1To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eg…Step2To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins…Step3Drain potatoes and let cool for 20 minutes uncovered.Step4Meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper. Chop the eggs and add to the bowl.Step5Cut potatoes into desired size pieces, some like chunky potato salad cut into 2 inch cubes and some more mushy, diced potatoes. Add to the bowl and gently stir salad with large spoon.Step6Chill potato salad for at least 3 hours or overnight before serving. Serve cold with Instant Pot corn on the cob, grilled chicken breast or healthy turkey burgersIngredientsIngredients2 poundsBaby Potatoes (Yukon gold or red potatoes)3 Large Eggs¾ cupPickles (sauerkraut or fresh cucumber, diced)5 tablespoonsRed Onion (finely chopped)4 tablespoonsDill (finely chopped)1 tablespoonYellow Mustard1 tablespoonAny Light Color Vinegar½ cupPlain Yogurt (2% + fat)¼ cupMayo1 teaspoonSalt½ teaspoonBlack Pepper (ground)See moreNutritionalNutritional232 Calories10 gTotal Fat88 mgCholesterol29 gCarbohydrate526 mgSodium7 gProteinFrom ifoodreal.comRecipeDirectionsIngredientsNutritionalExplore furtherHealthier Old-Fashioned Potato Salad - Allrecipesallrecipes.comHealthy Potato Salad Recipes - EatingWelleatingwell.comHealthy No Mayo Potato Salad with Greek Yogurt Dressingnotenoughcinnamon.comPotato Salad (Low Calorie) - Recipe - Cooks.comcooks.comLow-Fat Potato Salad Recipes - EatingWelleatingwell.comRecommended to you based on what's popular • Feedback

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    Skinny Classic Potato Salad

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  • WEBJun 26, 2023 · Cover all the potatoes with the water. Bring the water to a boil and cook until fork tender about 10-20 minutes. Do not over cook the potatoes. Prepare the dressing …

    Rating: 5/5(4)
    Total Time: 50 mins
    Category: Dinner, Lunch
    Calories: 163 per serving

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    WEBDec 3, 2023 · Mix And Chill: Gently fold ¾ of the dressing in with the potato mixture. Cover the salad and refrigerate for 2 hours to chill completely. …

    Ratings: 21
    Calories: 259 per serving
    Category: Appetizer, Side Dish, Snack
    1. Put potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into themgoes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let cool.
    2. Meanwhile, stir together the mayonnaise, sour cream, yogurt, mustard, pickles and juice, red onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Add the potatoes to the bowl, and toss to coat with the dressing.
    3. Season to taste with salt and pepper. Drizzle with a little olive oil and garnish with reserved scallions and capers. Can be served warm or cool. If serving cool, transfer to a large bowl covered with plastic wrap and cool in the fridge for at least 3 hours before serving.

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    WEBJun 8, 2021 · Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Reduce the heat to simmer and let them cook …

    1. Cook the potatoes. Add the red potatoes to a pot, cover them with water and boil over medium high heat. Reduce the heat to simmer and let them cook for 5-7 more minutes until fork tender. Remove and drain under cold water.
    2. Cut the potatoes. Once the potatoes are cool enough to handle, use a sharp kitchen knife and slice them in half. For larger potatoes, you can quarter them.
    3. Mix up the dressing. Add olive oil, red wine vinegar, dijon mustard, lemon juice and zest, half of the parsley, thyme and dill, salt and pepper to a small bowl and whisk well to combine.
    4. Assemble and dress the salad. Add the sliced potatoes to a large bowl with the sliced red onion. Pour on the dressing and lightly toss it all together. Top with remaining herbs and more lemon zest, salt and pepper if desired for taste.

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    WEBJun 7, 2021 · Cook until fork tender. Drain potatoes. Toss potatoes in 2 tsp. apple cider vinegar. Allow to fully cool. In a small bowl, mix mayo, Greek …

    1. Boil thick cut potatoes in salted water. Cook until fork tender.
    2. Drain potatoes. Toss potatoes in 2 tsp. apple cider vinegar. Allow to fully cool.
    3. In a small bowl, mix mayo, Greek yogurt, pickles juice, yellow mustard, celery seed, smoked paprika.
    4. When potatoes are cool, add celery, scallions, and dressing. Toss to coat and serve chilled. Best after chilling for 12 hours.

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    WEBLet the potatoes cool for 15-20 minutes and absorb the vinegar. Whisk the olive oil with the remaining vinegar and a touch of Dijon mustard, kosher salt and freshly ground black pepper. Drizzle over the potatoes then add …

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    WEBPlace the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, …

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    WEBJun 26, 2020 · And using lighter mayonnaise cuts the mayonnaise fat and calories in potato salad by HALF! This is a pretty big deal. And I personally prefer the taste of low-fat mayonnaise to regular mayonnaise. And as …

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    WEBMay 14, 2018 · Cut potatoes into ½-inch cubes. Place in a large bowl. Dice eggs, onion and pickles. Add to the bowl with potatoes. Add yogurt, mustard, salt and pepper. Gently stir to evenly coat, adding more yogurt …

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    WEBJun 30, 2019 · If the potatoes are not quite ready, bring back to the boil for another 5 minutes and test again. Once cooked, drain the potatoes and leave to cool. To make the dressing: In a small mixing bowl, add the …

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    WEBApr 10, 2021 · Add the potatoes to a large sauce pot, add water and boil on high heat until fork tender. Then drain and set aside. While the potatoes boil, add the Greek Yogurt, mustard, apple cider vinegar, sweet pickle …

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    WEBMar 29, 2021 · How to make No-Mayo Potato Salad Dressing: Step 1 & 2: In a medium bowl, combine all the dressing ingredients and set aside. Step 3- Drain the potatoes then place in a large bowl. While the potatoes are …

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    WEBJan 29, 2024 · Drain and set aside until cool enough to handle. Peel the skins from the potatoes and cut into ½" to ¾" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white …

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    WEBMar 20, 2024 · When peeled, it lets the potato absorb more water while it’s cooking. Instructions to boil potatoes: add them in a large saucepan, add water and bring to a boil …

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    WEBGerman-Style Purple Potato Salad. 40 mins. Mama's Potato Salad. 1 hr 15 mins. Spicy Chili Crisp Potato Salad (Liang Ban Tu Dou) 30 mins. Lemony Shrimp, Kale & Potato

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    WEBMar 15, 2024 · Let the potatoes cool slightly on the baking sheet, 5 to 10 minutes. Meanwhile, whisk yogurt, mayonnaise, onion, herbs, garlic, mustard, vinegar, pepper …

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    WEBCurried Potato Salad. 45 mins. New Potato Salad. 6 hrs 40 mins. Classic Potato Salad. 45 mins. New Potato-Cabbage Salad. 2 hrs 35 mins. Find healthy, delicious low-fat

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