Mashed potatoes recipe

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


Blue Cheese Potato Salad Recipe

 

Blue Cheese Potato Salad Recipe
 
Serves: 12
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If you’re planning to have barbecue or grilled steak for dinner, or a cool summer outdoor party, this recipe is here for a try. This easy recipe will result into a potato salad that has unique and good flavor from the mixture of white wine, sour cream and blue cheese. The wine plays a crucial part in this salad, so don’t skip adding it. The amount of the mayo and sour cream stated in this recipe is the adjusted amount based on the reviews of the original recipe. Many people have always tried this recipe and proven it to be a big hit! So, try this recipe for a nice twist of potato salad.
Ingredients
  • 5 lbs red new potatoes (2.3 kg)
  • ½ cup dry white wine (120 ml)
  • Salt and freshly ground pepper
  • ½ cup mayonnaise (110 g)
  • ½ cup sour cream (112 g, 120 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon cider vinegar (15 ml)
  • 1 lb blue cheese, crumbled (460 g)
  • 5 green onions, minced
  • 1½ cups chopped celery (150 g)
Instructions
  1. Place potatoes in a large pot with cold water. Cover and boil until tender. Drain well and set aside to cool.
  2. Peel potatoes. Cut into 1-inch pieces and place into large bowl.
  3. Add the wine, season with salt and pepper and toss to coat potatoes.
  4. Combine all the remaining ingredients. Mix well with potatoes and adjust seasoning.
  5. Cover and refrigerate for 30 minutes to an hour.
  6. Serve and enjoy!
Notes
You can sprinkle this salad with sliced hardboiled eggs and some bacons on top, and then serve with grilled steak or barbecue.






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Baked Potato Salad Recipe

 

Baked Potato Salad Recipe
 
Serves: 20
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Here’s another baked potato salad recipe that’s deliciously loaded and satisfying. This is a real easy dish that requires no special cooking skills; even first timers can try this to impress dinner guests. This salad is loaded with American cheese, mayo, caramelized onions, nicely baked and topped with crumbled bacons. Everyone would love the flavor of the caramelized onion; even kids that don’t usually like onions would love it. You can’t find sharp pieces of onion in the salad and yet the flavor goes through it. It can be served warm but you can also refrigerate the salad if you want it cold, either way tastes great. You can serve this potato salad either as a side dish or as a dessert for summer meals. Having it chilled is perfect to set off the summer heat. Now, here’s how to make it.
Ingredients
  • 8 medium potatoes, sliced (2.3 kg)
  • ½ lb sliced bacon (230 g)
  • 1 lb processed American cheese, sliced (460 g)
  • ½ onion, chopped
  • 1 cup mayonnaise (220 g)
  • Salt and pepper to taste
  • ¼ cup black olives, sliced (49 g)
  • 2 tablespoons of butter (30 g)
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C) and butter a 9x13 inch baking dish.
  2. Meanwhile, put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, for about 10 minutes. Drain and set aside.
  3. In a large deep skillet, cook bacons over medium-high heat until evenly browned. Move into paper towels to drain.
  4. In the same skillet, melt butter, stir in chopped onions and cooked them in butter until nicely browned or until it resembles a caramel mixture.
  5. In a large bowl, stir together the potatoes, cheese, caramelized onion, mayonnaise, salt, and pepper. Spoon the salad mixture into prepared baking pan. Crumble bacon over the top, and sprinkle with olives.
  6. Bake for 1 hour in the preheated oven, until golden brown.
  7. Serve immediately, or refrigerate to chill before serving.


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Baked Potato Salad with Sour cream

 

Baked Potato Salad with Sour cream
 
Serves: 20
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In this recipe, potatoes are baked until tender instead of boiled. This is done in minimal mess, easy and hassle free because it’s baked. The sour cream, mustard and mayo combination makes a wonderful dressing that enhances the rich flavor of potatoes. All the wonderful taste you’ve been looking for a dish is right here in this salad. It’s creamy, with a little sour taste, starchy, sweet, meaty and cheesy. What more can you ask? This can even be served as your main course because of how fulfilling it is. Surely you want to try this now. Here’s what you need and how to make it.
Ingredients
  • 5 lbs small unpeeled red potatoes, cubed (2.3 kg)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon pepper (2.5 g)
  • 8 hard-cooked eggs, chopped
  • 1 lb sliced bacon, cooked and crumbled (460 g)
  • 2 cups shredded cheddar cheese (8 ounces or 224 g)
  • 1 sweet onion, chopped
  • 3 dill pickles, chopped
  • 1-1/2 cups sour cream (12 ounces or 360 ml)
  • 1 cup mayonnaise (220 g)
  • 2 to 3 teaspoons prepared mustard (30g -45 g)
Instructions
  1. Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper.
  2. Bake potatoes uncovered at 425° Fahrenheit for 40-45 minutes or until tender. Place baking pan on wire rack to cool.
  3. In a large bowl, mix together potatoes, eggs, bacon, cheese, onion and pickles.
  4. In a small bowl, combine the sour cream, mayonnaise and mustard. Pour this over the potato mixture and toss to coat.
  5. Serve and enjoy!


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Bacon Potato Salad Recipe

 

Bacon Potato Salad Recipe
 
Serves: 8
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This is a recipe that you can easily prepare for family gatherings and definitely be proud of it. This variety of potato salad is proven to be a big hit, always eaten without leftovers. This is also fantastic with barbecues. The bacons are wonderfully crisp through microwave or frying them in skillet. There is also an alternative, less messy way to cook the bacons. Simply arrange bacon slices in baking pan lined with foil, place pan inside the oven, heat directly to 350 degrees F for 15 minutes and you’ll get perfectly crisp bacons. Serve this bacon potato salad as a side dish along with barbecues, perfect for a summer meal. Now, here’s how to make it.
Ingredients
  • 4 eggs
  • 8 bacon slices
  • 2 tablespoons Dijon mustard, or to taste (30 g)
  • 1 cup mayonnaise (220 g)
  • 3 stalks celery, minced
  • 2 lbs small potatoes (909 g)
  • 2 tablespoons chopped fresh parsley (30 g)
  • Salt and pepper to taste
Instructions
  1. Place the potatoes in a pot with enough water, cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  2. Meanwhile, place eggs in a saucepan with cold water and cover. Bring water to a boil and immediately remove from heat when boiling point is reached.
  3. Let eggs soak in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to instantly cool.
  4. Peel the eggs, and place 2 of them into a large bowl. Reserve the rest for later use. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  5. Cook bacon slices in the microwave for about 4 minutes, or fry in a skillet over medium-high heat until crisp. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  6. Peel and chop the potatoes, and stir into the bowl, tossing until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, and then sprinkle parsley to top salad.
  7. Serve and enjoy!


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Avocado Potato Salad Recipe

 

Avocado Potato Salad Recipe
 
Serves: 4
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This is a recipe that ends up into a delicious vegan dish, and can be a great alternative to the regular mayo potato salad. Lime, onions, cilantro and other savory spices always go perfectly together. The good flavor is all there, you couldn’t ask for a more delicious potato salad other than this. The richness of avocados blended perfectly with the starchy potatoes. You would also love the extra citrus flavor that’s given off by the lime. The best thing about this recipe is you can mix up your own style to have a new twist. You can halve the jalapeno if you don’t like it spicy or you can mix bacon bits into the mixture and still it ends up delicious. So for a refreshing new taste of potato salad, better try this recipe.
Ingredients
  • 2 lbs potatoes (909 g)
  • ⅓ cup finely minced red onions (50 g)
  • 1 tablespoon minced garlic (15 g)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 4 firm-ripe avocados, peeled, pitted, and diced
  • 2 tablespoons fresh lime juice (30 ml)
  • 1 tablespoon minced jalapeno (15 g)
  • 1 package cilantro leaves picked and finely chopped (1 ounce or 28 g)
Instructions
  1. First, cook potatoes in boiling salted water until tender, drain well. Peel and cut into small dices.
  2. Combine potatoes, onions, and garlic in a large bowl and sprinkle with ½ teaspoon salt and ground pepper.
  3. Stir in olive oil and toss to coat. Add the avocados, lime juice, jalapenos, and cilantro, and then toss well to combine.
  4. Adjust seasoning with salt and pepper to taste until desired taste is met.
  5. Cover and refrigerate for 1 hour before serving.
  6. Serve and enjoy!
Notes
You can serve this along with tortilla chips for a wonderful snack.


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How to make a Mustard Potato Salad

 

How to make a Mustard Potato Salad
 
Serves: 4
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Here’s another easy to prepare dish that’s worth trying. This recipe obviously teaches you how make this popular mustard potato salad in a very easy way. It’s could be made in less than 30 minutes. Not everyone loves mustard, but surely everyone would love this particular type because the salad dressing is not too much, just enough to flavor the potatoes. In making this dish, proceed with caution when adding the mustard; just add the right amount stated to kick up the flavor, do not add too much of it for it can ruin the taste of the potatoes. Celery, onions, and pickle relish completed its savory taste. Follow precisely the recipe and you’ll be amazed by the results.
Ingredients
  • 2½ pounds russet large potatoes, peeled and cubed (1.4 kg)
  • 2 ribs celery, finely chopped
  • ½ small to medium yellow skinned onion, finely chopped
  • 3 tablespoons chopped pimento, drained (45 g)
  • 3 tablespoons sweet pickle relish (45 g)
  • ⅓ cup mayonnaise (75 g)
  • ⅓ cup yellow mustard (75 g)
  • Salt and pepper
  • 2 tablespoons chopped parsley, optional (30 g)
Instructions
  1. Cook and boil potatoes in salted water for 10 to12 minutes, or just until tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, for about 10 minutes.
  2. Mix together celery, onion, pimento, relish, mayonnaise and mustard in a bowl.
  3. Combine cooled potatoes with dressing mixture. Stir the potatoes to combine and season with salt and pepper.
  4. Serve and enjoy!


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Healthy Potato Salad Recipe

 

Healthy Potato Salad Recipe
 
Serves: 4
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If you’re searching for a fantastic side dish that’s also nutritious, well your search is over because this recipe is right here in front of you. It ends up into a healthy salad with a very good flavor and sufficient dressing. It’s added with curry so it has a completely unique flavor. You would also love the veggie toppings of this salad, tomatoes, chives or green onions, and cucumber. These added more to its nutritional value. The yogurt which is the main ingredient of the salad dressing is as creamy and smooth as sour cream since it was well strained in a strainer or in a coffee filter. This is such a hassle-free recipe, simply mixing up all the stuff is mostly what you need to do. Now, here’s how to make it.
Ingredients
  • 1½ lbs white potatoes, cooked, peeled and cubed (685 g)
  • 1¼ cups plain 1% yogurt (315 g)
  • ¼ cup low-fat mayonnaise (55 g)
  • 2 tablespoons onions, shredded on cheese grater (30 g)
  • 1 pinch sugar (0.63 g)
  • ½ teaspoon salt (2.5 g)
  • ¼-1/2 teaspoon curry (1.25 g-2.5 g)
  • 1 teaspoon lemon juice (5 ml)
  • Fresh grated pepper
  • Toppings: chopped chives or green onion
  • Halved grape tomatoes
  • Cubed cucumber
Instructions
  1. First, you need to strain yogurt in strainer or in a coffee filter placed in a sieve. Let the whey run off for about 1 hour. Yogurt will have same consistency as sour cream. The next thing to do is to boil potatoes until tender, make sure to drain them thoroughly. Peel potatoes when cool enough to handle, and then cut into cubes. You can also refrigerate potatoes before peeling and cutting, they are best used when cold. Afterwards, Mix yogurt with mayo, onion, sugar, salt and lemon. Add curry 'to taste’ gradually, a little at a time. Mix and add more salt or pepper as needed to adjust the taste. Finally, blend this mixture into cubed potatoes, mixing them thoroughly. Top with chives or green onions, grape tomatoes and cubed cucumber to complete salad. Serve salad and enjoy its healthy treat!

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Green Onion Potato Salad Recipe

 

Green Onion Potato Salad Recipe
 
Serves: 4
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This is a highly recommended recipe. Although a lot of people are not fond of mayo rich potato salad, this one tastes great and is loved by many people. You would love this variety of potato salad because it has the perfect balance of the vinegar and mustard so it isn’t too creamy. The large amount of green onions that were added totally completed its delicious flavor! This is such an excellent recipe that’s also extremely easy; it’s a no sweat recipe. Try the few quick steps below and serve this salad as a wonderful side dish for summer picnics. You can also serve this together with barbecue and burgers.
Ingredients
  • 3 lbs new potatoes (1.4 kg)
  • 5 green onions, thinly sliced
  • 1 cup mayonnaise (220 g)
  • 3 tablespoons Dijon mustard (45 g)
  • 3 tablespoons whole grain mustard (45 g)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons white wine vinegar (45 ml)
  • ¼ cup chopped parsley (6.25 g)
  • Salt and freshly ground pepper
Instructions
  1. In a saucepan, cook potatoes until tender for about 20 minutes. Drain well. Set aside to cool, and then slice into ¼-inch thick rounds.
  2. Place warm potatoes and green onions in a large bowl. Whisk together with mayonnaise, mustards, garlic, vinegar and parsley.
  3. Sprinkle with salt and pepper, to taste.
  4. Pour out dressing into potatoes and carefully mix until well combined.
  5. Serve and enjoy!


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Creamy Baked Potato Salad with Italian Dressing Recipe

Creamy Baked Potato Salad with Italian Dressing Recipe
 
Serves: 16
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This Creamy Baked potato salad recipe is a unique and sophisticated dish but worth your time and energy. Potato salad is a very common and popular dish in Western countries, but this recipe is quite unique since potatoes are baked with oil and Italian dressing mix instead of boiled. This will surely be a savory and creamy dessert perfect for summer picnics! It is not only delicious, but also healthy. It is high in potassium, protein and carbohydrates! So, hurry and follow these steps.
Ingredients
  • 4½ lbs potatoes, peeled and cut into ¾ inch chunks (2 kg)
  • ¼ cup olive oil (60 ml) or ¼ cup vegetable oil (60 ml)
  • 2 envelopes Italian salad dressing mix
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 bunch green onion, chopped
  • 1 small onion, chopped
  • 2 large tomatoes, chopped
  • 4 hard-boiled eggs
  • 5 slices bacon, cooked and crumbled
  • 1½ cups mayonnaise (350 ml)
  • 1 tablespoon vinegar (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 2 teaspoons dried basil ( 10 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon pepper( 2.5 g)
  • ¼ teaspoon garlic powder ( 1.25 g)
Instructions
  1. In a large bowl, mix and toss the potatoes with oil and Italian dressing mixes.
  2. Preheat oven to 400 degrees. While waiting, Place the potato mixture into 2 ungreased 13x9x2 inch baking pans.
  3. Bake potatoes, uncovered at 400 degrees for 45 minutes or until cooked.
  4. Allow the potatoes to cool then transfer to a large bowl.
  5. Add peppers, onions, tomatoes, eggs and bacon.
  6. Toss gently and mix thoroughly.
  7. Combine mayonnaise, vinegar and lemon juice and the remaining ingredients in a small bowl and mix thoroughly.
  8. Pour the mixture over salad and mix gently.
  9. Cover and refrigerate for at least 1 hour.
  10. Serve it cool and Enjoy!
Notes
If you don’t have Italian dressing mix, use 2 tbsp of Italian seasoning plus ½ tsp garlic powder, it will turned out just the right flavor. Baking time will differ depending on the size of the potato slices, so you could slice potato into smaller bits to take only few minutes to bake.

Creamy baked potato salad


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