Potato Salad
Potato Salad might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 701 calories, 20g of protein, and 38g of fat per serving. For $2.24 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 7 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have seasoned salt, dried onions, dried parsley, and a few other ingredients on hand, you can make it. It is brought to you by Mels Kitchen Café. It is perfect for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 66%. Try Potato Egg Casserole a La Hot Potato Salad, aloo anardana salad | potato pomegranate salad, and 5 Easy Healthy Spring Salad Ideas – Greek Potato Salad (egg free) – Cat Cora – 50 Women Game Changers In Food for similar recipes.
Servings: 6
Ingredients:
2/3 cup buttermilk
1 1/2 teaspoons minced dried onions or 1 teaspoon onion powder
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon ground black pepper
10 hard-boiled eggs*, diced
2 cups mayonnaise (I use Best Foods/Hellmans Light Mayo with great results)
1 15-ounce can olives, cut in half
5 pounds potatoes (I prefer to use red potatoes or yukon gold potatoes because I like their firm non-grainy texture but russet potatoes work, too)
1 to 1 1/2 teaspoons salt (adjust according to taste - you may want to sue the greater amount if your potatoes were boiled without salt)
1 teaspoon seasoned salt
2 tablespoons yellow mustard
Equipment:
blender
bowl
Cooking instruction summary:
For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!
Step by step:
1. For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes).
2. Drain potatoes well and pour into a large bowl.
3. Add sliced olives and hard-boiled eggs.
4. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!
Nutrition Information:
covered percent of daily need
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