Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


Puerto Rican Potato Salad

 

5.0 from 1 reviews
Puerto Rican Potato Salad
 
Serves: 6
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This is another easy to prepare dish that will make everyone’s mouth water. This would end up into a potato salad with simple ingredients but so yummy and fulfilling. In Puerto Rico, potato salad is enjoyed not only during summer time but also during holidays. It is actually an important part of Puerto Rican’s holiday meal, either as a side dish or as a dessert. Pimientos and apple chunks added a sweet dimension to the taste of this salad. In this recipe, pimiento is used as one of its spices. It is a unique addition to the sweetness and nice flavors of this salad given that pimiento is a sweet red pepper that’s more flavorful than bell pepper. Usually, Puerto Rican’s salad is served in a lettuce leaf to look more attractive and delicious. The amount of time to prepare this salad is fair enough and it’s done with no hassle. Now, here’s what you need and how to make this Puerto Rican Potato salad.
Ingredients
  • 1½ lbs potatoes, peeled (68 5 g)
  • 4 eggs, hard boiled and chopped
  • ½ green bell pepper, chopped
  • ½ onion, chopped
  • 4 ounces pimientos, drained (112 g)
  • ½ cup mayonnaise (110 g)
  • Salt and pepper, to taste
  • 1 small apple, cut into small chunks
  • Lettuce leaves, for serving
Instructions
  1. Cut potatoes into bite-sized cubes, and then place in a pot with salted water. Boil potatoes until tender for about 15 minutes. Drain well when done and set aside to cool for 10 minutes.
  2. Transfer potatoes in a large mixing bowl.
  3. Stir in egg, bell pepper, onion and pimientos into warm potatoes.
  4. Stir in mayonnaise and apple chunks. Add pepper to taste.
  5. Serve in a lettuce leaf and enjoy!
Notes
You can also add some bacon bits to add a meaty dimension to this salad.






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Potato Salad with hardboiled eggs

 

Potato Salad with hardboiled eggs
 
Serves: 10
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This recipe will teach you how to prepare the classic potato salad with boiled potatoes, pickles, celery, onions and hardboiled eggs. This variety is an ideal dish for summer picnics and barbecue get together, a very fulfilling one. It’s coated with red wine vinegar, mayonnaise and mustard, seasoned with salt and pepper to complete. The good thing is, you can apply your own style and use alternatives in making this salad. Parsley is often used in many recipes but it can be replaced by fresh cilantro for a brand new taste. The bulky addition of hardboiled eggs creates a huge impact to the taste of this salad; it makes this salad more fulfilling and very high in protein. To achieve best flavor, prepare this a day before and refrigerate overnight. The time spent in preparing this salad is fair enough since the result is very flavorful and delicious. Now, here’s what you need and how to make it.
Ingredients
  • 2 lbs potatoes, about 6 medium (910 g)
  • 2 stalks celery, thinly sliced
  • ¼ cup sweet pickles, minced (38 g)
  • ⅓ cup chopped onion (50 g)
  • 1 ¼ cups mayonnaise (275 g)
  • cup red wine vinegar (60 ml)
  • 2 teaspoons prepared mustard (10 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon pepper (2.5 g)
  • 6 hard-cooked eggs, chopped
Instructions
  1. Peel and cube the potatoes. Place them in a pot filled with enough water and boil for about 10 minutes. Check for doneness by pricking potatoes with fork until tender. Drain well to remove water.
  2. At the same time, boil the eggs in another pot of water for 10 minutes. Drain when done and soak in tap water to cool. Chop eggs when cool enough to handle.
  3. Place the warm potato cubes in a large bowl. Add the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and toss gently. Cover the bowl with plastic wrap and refrigerate until cool for about 20 minutes.
  4. In a large bowl, combine the sliced celery, sweet pickles, onion, mayonnaise, vinegar, mustard, and the remaining salt and pepper.
  5. Stir in the cooked potatoes and chopped eggs. Mix well until mayo dressing is evenly distributed.
  6. Serve immediately or cover and refrigerate for up to one day before serving.
  7. Enjoy!


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Red Potato Salad Recipe

Red Potato Salad Recipe
 
Serves: 8
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Red potatoes are abundant in the United States all year round and have a more robust and flavorful taste than that of pale skinned potatoes. This potato salad creates a bold taste and blend of flavors because of the unusual twirl of red potatoes instead of the typical pale potatoes. Making this recipe would be a great source of carbohydrates for your kids and for the whole family. This dish isn’t just a healthy meal but also a lusciously mouth-watering summer dish. It has a unique sweetness that blends just right to the unique flavors of the other ingredients. Now, here’s how to make this wonderful summer side dish!
Ingredients
  • 3 pounds small red potatoes (1350 g)
  • 2 large ribs celery, thinly sliced
  • 1 cup mayonnaise (220 g)
  • ½ cup milk (118 ml)
  • 2 tablespoons white vinegar (30 ml)
  • 2 tablespoons minced purple onion or sweet onion (30 g)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon granulated sugar (5 g)
  • ¼ teaspoon coarsely ground black pepper (1.5 g)
Instructions
  1. Place the unpeeled potatoes in a large saucepan or Dutch oven and add water. Cover the pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be easily pierced with a fork.
  2. Drain the potatoes and let it cool just enough to touch and slice.
  3. Cut unpeeled potatoes into halves or quarters, depending on the size of the potatoes. Slices should be no larger than 1 inch.
  4. In a large bowl, combine the potatoes with celery and the remaining ingredients. Toss and mix thoroughly together to blend until finely dispersed.
  5. Cover and refrigerate until serving time. Serve chilled and enjoy!
Notes
This salad would also be great topped with bleu cheese for a more flavorful taste.

 


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Tuna Potato Salad Recipe

 

Tuna Potato Salad Recipe
 
Serves: 12
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Tuna salads are well-known for their healthy benefits and exquisite rare taste because of its main ingredient, tuna. This recipe will surely quench your growling stomach because of the exotic mix of potato and tuna altogether and added with a spice of the aromatic garlic. With its extraordinary blend of garlic mayonnaise and spices it will surely make an exquisitely delicious meal with its hearty health benefits on the market. Make this your everyday source of protein and vitamins with its savory tang of garlic blend that would make a pungent combination of flavors. Now, here’s what you need and how to make this.
Ingredients
  • 4 large red potatoes
  • 1 medium onion
  • 1 cup garlic mayonnaise (220 g)
  • 1 tablespoon red wine vinegar (15 ml)
  • 1 canned tuna (6 oz)
  • 1 canned peas, drained (14 oz)
  • 1 canned cubed carrots, drained (14 oz)
  • 2 hard-boiled eggs, one chopped, one sliced for garnish
  • 1 roasted red pepper, chopped, reserve some for garnish
  • ½ lb cooked shrimp, reserve some for garnish (225 g)
  • ¼ cup chopped olive (40 g)
  • 1 cup lettuce, sliced very thinly (75 g)
  • Salt and pepper
Instructions
  1. Boil the unpeeled potatoes in a large saucepan and cover until thoroughly cooked for about 20 minutes. Test the doneness of the potatoes by pricking them using a fork.
  2. Allow the potatoes to cool down just enough to touch and peel. Slice and dice the potatoes afterwards.
  3. In a large bowl, mix together shrimp, tuna, chopped egg and vegetables carefully to preserve the ingredients’ taste and shape.
  4. Whisk garlic mayonnaise, salt, pepper and vinegar together with the vegetables to add flavor and taste. Add ½ cup of garlic mayonnaise if it looks dry.
  5. Place the fresh salad into a casserole dish.
  6. Spread the remaining garlic mayonnaise over the salad, garnish around the edges with the lettuce, and arrange the other ingredients in any style you prefer in the center.
  7. Allow to chill in refrigerator to mend the flavors. Serve and enjoy the freshness!
Notes
This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.


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Russian Potato Salad Recipe

 

Russian Potato Salad Recipe
 
Serves: 10
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Russian salads appear mostly in Russia’s most festive meals. Russians celebrated a highly healthy and delicious lifestyle with their hearty salads. The Russian Potato Salad is a delightfully time-saving dish that has the most exquisite taste. The mixture of tasteful beets adds a Russian finesse in this otherwise traditional potato salad. The spices and the vegetables, especially the beets, create a bold blend of flavors that would make your mouth water because of its boost of flavors. This salad develops a stronger flavor if it stands overnight and creates a deliciously chilled potato salad that is both healthy and unique. Now, here’s what you need and how to make this.
Ingredients
  • 2 pounds white boiling potatoes (900 g)
  • ½ pound beets (225 g)
  • 1 cup diced carrots (150 g)
  • ½ cup diced celery (50 g)
  • ½ cup minced red onion (75 g)
  • ¼ cup sweet pickle relish (40 g)
  • ½ cup chopped Italian parsley (15 g)
  • 1 cup mayonnaise (220 g)
  • ¼ cup white wine vinegar (60 ml)
  • ¼ cup olive oil (60 ml)
  • 1 Tablespoon Dijon mustard (15 ml)
  • ¾ teaspoon salt (4 g)
  • ⅛ teaspoon freshly-ground white pepper (1.5 g)
Instructions
  1. In three pots filled with water, boil the potatoes, beets, and carrots in each pot until cooked and tender. Drain each of the pots. Thoroughly peel and dice the potatoes, beets and carrots. Place all the vegetables in a large bowl to cool further.
  2. Add the celery, red onion, pickle relish, and parsley in the bowl filled with vegetables. Mix finely together.
  3. Combine the mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper and mix well. Add to the salad and mix gently with a rubber spatula to preserve the ingredients’ freshness and shape. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.
  4. Serve chilled and enjoy the luscious taste!
Notes
This potato salad develops better flavor if it stands overnight, but the potatoes and carrots will become colored by the beets so add them just before serving.


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Spanish Potato Salad Recipe

Spanish Potato Salad Recipe
 
Serves: 6
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Potato salad in Spain was originally named ensaladilla rusa, or Russian Salad because it is said that a Russian invented the salad in the late XIX century. But the Spaniards have made their own unique version because of the hearty twist of using tuna for a healthier lifestyle. This is a classic Spanish Potato Salad that would surely soothe your grumbling stomach and make you want to make it your everyday healthy dish. The Spaniards had wisely made great use of their fresh produce to develop a healthy way of life through their delicious salads. The unique blend of all these ingredients, especially the tuna and the mayonnaise mixed all together would totally make your day and would bring you back to España! Buen provecho!
Ingredients
  • 7 medium potatoes
  • 2 roasted red peppers
  • 1 can of peas and carrots, drained (16 oz or 450 g)
  • 2 hard-boiled eggs
  • 1 canned tuna, drained (6 oz or 170 g)
  • 1½ cups mayonnaise (330 g)
  • Optional:4-5 spears white asparagus for garnish
Instructions
  1. Scrub the potatoes thoroughly to remove any lose dirt and sand.
  2. Pour water into a large saucepan, cover and bring to a boil on high heat. Put potatoes in the pan and boil them without removing the skins until they are cooked, make sure they aren’t too soft. Prick with a fork to test their doneness and make sure they are cooked but still firm. Don’t overcook the potatoes unless you want them mashed while mixing with the salad.
  3. Boil the eggs until rigid and cool them afterwards.
  4. If you are preparing home-made mayonnaise, do so while the potatoes are cooking.
  5. Drain the boiled water from the pan and add cold water to the potatoes. Change the water every few minutes until the potatoes are cool enough to handle with your bare hands. Place them in the refrigerator for a few minutes to chill.
  6. Remove the potatoes from refrigerator and peel. Slice into small (approximately ½") cubes. Refrigerate them again while preparing other ingredients.
  7. Pour approximately 1½ cups of mayonnaise into a basin. Cut one of the roasted peppers into strips about ⅓ inch wide, then slice into smaller pieces and add to container. Drain tuna thoroughly, then grind with a fork and add to basin. Drain the carrots and peas and add to container. Peel one egg, chop and add to basin. Blend all ingredients together until finely mixed.
  8. Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Decorate the potato salad in any style you prefer.
  9. Cut the remaining red pepper into slim strips. Drain the white asparagus and slice hard-boiled eggs carefully. Use them to decorate the salad and serve it chilled.
  10. Enjoy!

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Mexican Potato Salad Recipe

 

Mexican Potato Salad Recipe
 
Serves: 20
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An excellent recipe with a nice Mexican twist. This ends up into a potato salad that’s so yummy and adequately spicy. “Hot” or “Spicy” isn’t a typical feature of potato salads but this particular one has a good spicy taste. It’s blended with taco seasonings, a bona fide Mexican seasoning mix of onions and peppers that would turn every dish into a fiesta of flavors. Spicy-haters shouldn’t be worried about this because the resulting flavor is not too spicy, just warm enough to complement with the rest of the ingredients of this salad. It’s easy and quick to prepare. Now, here’s what you need and how to make this flavorful Mexican potato salad.
Ingredients
  • 8-10 regular red potatoes
  • 2 tsp. cumin (10 ml)
  • 1 tsp. red pepper flakes (5 ml)
  • 4 eggs boiled, for garnish
  • 1 tsp. taco seasonings (5 ml)
  • cup Chopped fine jalapeno (25 g)
  • ¼ cup green chilies (45 g)
  • ½ cup diced onions (75 g)
  • 2 tbsp. dry mustard (30 ml)
  • 1 cup mayo, Hellman’s (220 g)
  • ½ cup sour cream (120 ml)
  • 4 large black olives, sliced circular
Instructions
  1. Peel potatoes and slice into bite-sized pieces. In a pot filled with enough water, boil potatoes until tender when pierced with fork. Boil the eggs at the same time in another pot.
  2. While boiling the potatoes and eggs, slice and chop the spices, and then set aside.
  3. When potatoes and eggs are done, drain them well and set aside to cool.
  4. In small mixing bowl, combine the mustard, sour cream, mayo together with the dry ingredients.
  5. Slice the eggs when cool enough to handle and transfer potatoes into a large mixing bowl. Pour the dressing and spices mixture over potatoes.
  6. Garnish with a sprinkle of red pepper flakes
  7. Arrange egg slices in a circular form over the salad. In between the egg, place one slice of olive. Put the rest of the olives in a nice pile at the center.
  8. Serve and enjoy its spice!


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Mediterranean Potato Salad Recipe

 

Mediterranean Potato Salad Recipe
 
Serves: 10
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This is another great alternative to mayo-based potato salad. This potato salad is a combination of a lot of nutritious vegetables namely, potatoes, tomatoes, celery and basil. Garlic, as one of its spices, is proven to regulate blood pressure and control our blood cholesterol levels. Plenty of garlic is used in this recipe, and that’s another reason why this salad is nutritionally good. Further, white vinegar and olive oil is used to dress the salad, added with a little mustard to enhance its flavor. White vinegar is also known to have health benefits, suggested to prevent sudden increase in blood sugar levels. Truly, this potato salad is loaded with nutritional goodness from its ingredients that are mostly Mediterranean. Not only that, it’s also filled with good flavors! Here’s what you need and how to make it.
Ingredients
  • 2 lbs small red potatoes (910 g)
  • 1 pint grape tomatoes, halved (475 ml)
  • 1 cup sliced celery (100 g)
  • 1 cup sliced green onions (100 g)
  • ½ cup basil leaves shredded (20 g)
  • 2 garlic cloves, crushed
  • 2 tablespoons white balsamic vinegar, or other white vinegar (30 ml)
  • 6 tablespoons extra-virgin olive oil (90 ml)
  • 2 teaspoons Dijon mustard (10 ml)
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Place potatoes in a pot with enough amounts of water. Cover and bring potatoes to a boil until tender, for about 20 minutes. Drain well and set aside to cool.
  2. When cool enough to handle, slice potatoes into bite sized pieces.
  3. In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
  4. In a small bowl, mix vinegar with garlic, olive oil, mustard, salt and pepper. Whisk well.
  5. Pour the dressing into potatoes and toss. Refrigerate until ready to serve.
  6. Serve cold and enjoy!


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Mayonnaise Potato salad Recipe

 

5.0 from 1 reviews
Mayonnaise Potato salad Recipe
 
Serves: 6
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A little too fancy recipe but worth it. This would end up into a simple potato salad. The highlight here is not exactly the potato salad; it is the heavenly creamy and delicious dressing that’s made out of this recipe. This recipe includes how to make the mayonnaise dressing in just 3 easy steps, so easy and done in 30 minutes. The resulting dressing fits any salad, either Caesar salad or potato salad. On the other hand, preparing the potato salad is quick and no hassle; you could easily have this fancy dish with just a few steps. Another good thing is, only ½ cup of the prepared mayo dressing is used for the salad, the rest can be used for future salad preparations or can serve as a yummy vegetable dip. Now, here’s what you need and how to make it.
Ingredients
  • For the mayonnaise dressing: 2 small garlic cloves, mashed to a paste with ¼ teaspoon salt
  • 1 teaspoon anchovy paste (5 g)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 teaspoon Dijon-style mustard (5 g)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • cup bottled mayonnaise (110 g)
  • cup plain yogurt (120 ml)
  • ½ cup freshly grated Parmesan (50 g)
  • For the salad: 4 medium white potatoes
  • 1 tsp. salt (5 g)
  • ½ tsp. white pepper (2.5 g)
  • 3 hard-boiled eggs, chopped
  • 1 tbsp. chopped parsley (15 g)
  • 1 tbsp. chopped dill pickles (15 g)
  • Lettuce leaf
Instructions
  1. Make the mayonnaise dressing: In a large bowl, whisk together garlic paste, anchovy paste, lemon juice, mustard, and Worcestershire sauce.
  2. Stir in mayonnaise, Parmesan cheese, and pepper to taste, and then whip the dressing until it is thoroughly combined. (This makes about 1⅓ cups of mayonnaise dressing and can be prepared in 30 minutes or less).
  3. Refrigerate dressing while preparing the salad.
  4. Prepare the salad: In a covered pot with enough water, boil potatoes in their jackets until tender. Drain and let the potatoes cool. Peel and cut potatoes into small pieces. Season well with salt and white pepper.
  5. Add all other ingredients and combine well.
  6. Pour ½ cup of the prepared mayonnaise dressing over the salad. Refrigerate the remaining dressing for future use or serve as a yummy dip.
  7. Chill potato salad for about 30 minutes to 1 hour and then serve on a lettuce leaf.


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Korean Potato Salad Recipe

 

Korean Potato Salad Recipe
 
Serves: 6
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Potato salad is a popular side dish in Korea, and is sometimes used as a sandwich filling. Unlike Western-styled potato salads, this variety includes fruits, vegetables, and ham or bacon. It doesn't contain any vinegar, only mayonnaise is used as the dressing. You can omit the ham if you’ll be serving this as a side dish but it’s best to include it if you’re planning to make picnic sandwiches. The sweet onion adds good flavor to the salad while apple chunks and cucumber offered a wonderful crunch and sweetness. This recipe is very easy and absolutely rewarding. Simply follow these few easy steps and serve this salad along with barbecue beef ribs and vegetables.
Ingredients
  • 4 small-medium potatoes, peeled and cubed
  • 2 hard boiled eggs, yolks removed and cut into small chunks
  • 1 small carrot, cut into small chunks
  • ½ small cucumber, thinly sliced
  • ½ small yellow or sweet onion, thinly sliced and diced
  • 1 small apple, cut into small chunks
  • ¾ cup mayonnaise (165 g)
  • ¼ cup of cooked ham or Canadian bacon, diced (60 g)
  • Salt and pepper to taste
Instructions
  1. In a pot filled with water, cover and boil potatoes until tender for about 15 minutes. Add carrot chunks (and eggs if not yet hard-boiled) for the last 8 minutes.
  2. Meanwhile, sprinkle salt on cucumber and onion. Let them expel their juices for about 10 minutes.
  3. Drain the potatoes and carrot (and eggs) and set aside to cool. If necessary, cut egg whites into small chunks.
  4. Rinse cucumber and onion lightly and remove excess water by squeezing with paper towels.
  5. In large bowl, mix all ingredients together while stirring in mayonnaise.
  6. Serve as a side dish or as a sandwich filling.


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