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Ultimate Creamy Potato Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ultimate Creamy Potato Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 3 lbs small new potatoes
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Preparation

In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.

In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.

Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.

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Preparation

In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.

In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.

Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product