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Paul’s Potato Salad

 
One serving costs about $2.33

$2.33 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,gluten-free,dairy-free,gluten free,dairy free,whole 30 salad
spoonacular Score:50%

Spoonacular Score: 50%

 

You can never have too many side dish recipes, so give Paul’s Potato Salad a try. One serving contains 445 calories, 12g of protein, and 25g of fat. This recipe serves 4 and costs $2.33 per serving. This recipe from Foodista has 1 fans. Head to the store and pick up big onion, maggi seasoning, new potatoes, and a few other things to make it today. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is pretty good. Try Paul Revere Potato Salad, Paul's Zippy Tuna Salad, and Paul Rodriguez's Honey Cabbage Salad for similar recipes.

Ingredients

Servings:
4
4  crispy bacon rashers
crispy bacon rashers
1 rib
1 rib diced celery
diced celery
4
4  diced cornichons
diced cornichons
3
3  cooked diced eggs
cooked diced eggs
0.5
0.5  lemon juice
lemon juice
some
some black kosher salt
black kosher salt
5 Tbsps
5 Tbsps mayonnaise
mayonnaise
2 lb
2 lb red new potatoes
red new potatoes
0.5
0.5  sweet diced onion
sweet diced onion
0.5 tsps
0.5 tsps smoked paprika
smoked paprika
1 tsp
1 tsp seasoning
seasoning
4  crispy bacon rashers
4
crispy bacon rashers
1 rib diced celery
1 rib
diced celery
4  diced cornichons
4
diced cornichons
3  cooked diced eggs
3
cooked diced eggs
0.5  lemon juice
0.5
lemon juice
some black kosher salt
some
black kosher salt
5 Tbsps mayonnaise
5 Tbsps
mayonnaise
2 lb red new potatoes
2 lb
red new potatoes
0.5  sweet diced onion
0.5
sweet diced onion
0.5 tsps smoked paprika
0.5 tsps
smoked paprika
1 tsp seasoning
1 tsp
seasoning

Equipment

colander
colander
sauce pan
sauce pan
bowl
bowl
colander
colander
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Peel and halve the potatoes. Throw in a saucepan, and cover by about an inch of water, add about one teaspoon of kosher salt. Bring to a boil then reduce to a simmer for 20 minutes (or until the little guys are fork tender). Now, how firm you want the potatoes is up to you, I like a certain amount of resistance in my potato salad. Too soft and the salad degenerates into some mealy spread. But hey, if you like that...
  2. Meanwhile make the dressing. Put the mayonnaise in a large bowl and mix in the diced celery, onion, bacon, cornichons, hard boiled eggs, Maggi Seasoning, smoked paprika, and the lemon juice. Make sure everything gets evenly distributed and everyone gets to know each other.
  3. N.B. - I should add a quick note about the Maggi Seasoning. Maggi Seasoning is an extract of pure vegetable proteins. Made in China, this sauce features a distinctive flavour and aroma, which adds zest and depth to all kinds of food. I discovered it in Alastair Hendys cookbook entitled Home Cook: More Than 180 Recipes for the Food We Love to Eat. In his recipe for his Mums potato salad he noted that it gives the salad a savoury edge, and perfects it. He wasnt lying. If you dont have any Maggi you could substitute equal parts dark soy sauce and Worcestershire sauce, but the stuff is cheap and available everywhere now, Id suggest just getting some.
  4. When the potatoes are ready, drain in a colander. While still warm toss with dressing making sure that everything is thoroughly coated. Season with kosher salt and long pepper and finish with a pinch of smoked paprika. Leave in the fridge for a while until all the flavours have had a chance to marry.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.33
Ingredient
4 crispy bacon rashers
1 rib diced celery
4 diced cornichons
3 cooked diced eggs
½ lemon juice
5 tablespoons mayonnaise
2 pounds red new potatoes
½ sweet diced onion
½ teaspoons smoked paprika
Price
$1.13
$0.15
$0.03
$0.72
$0.10
$0.36
$6.66
$0.12
$0.05
$9.32

Tips

Health Tips

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • You can use yogurt instead of mayonnaise to salads more protein rich and less heavy.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
444 Calories
12g Protein
25g Total Fat
43g Carbs
12% Health Score
Limit These
Calories
444
22%

Fat
25g
39%

  Saturated Fat
6g
38%

Carbohydrates
43g
14%

  Sugar
3g
4%

Cholesterol
144mg
48%

Sodium
532mg
23%

Get Enough Of These
Protein
12g
24%

Vitamin C
47mg
58%

Vitamin K
44µg
42%

Vitamin B6
0.83mg
41%

Potassium
1118mg
32%

Fiber
6g
24%

Phosphorus
239mg
24%

Manganese
0.45mg
23%

Selenium
15µg
23%

Vitamin B1
0.27mg
18%

Vitamin B3
3mg
17%

Iron
3mg
17%

Magnesium
65mg
16%

Folate
62µg
16%

Vitamin B2
0.26mg
16%

Copper
0.3mg
15%

Vitamin B5
1mg
14%

Zinc
1mg
10%

Vitamin E
1mg
9%

Vitamin A
393IU
8%

Calcium
75mg
8%

Vitamin B12
0.42µg
7%

Vitamin D
0.78µg
5%

covered percent of daily need

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