Basic Potato Salad With Variations Recipes
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
BASIC POTATO SALAD WITH VARIATIONS
Make and share this Basic Potato Salad With Variations recipe from Food.com.
Provided by JN_412
Categories < 4 Hours
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.
- Cut potatoes into cubes; stir in onion, Italian dressing, salt and pepper. Cover and refrigerate at least 2 hours.
- Just before serving toss with mayonnaise until potatoes are well coated. Stir in celery, eggs, and if making a variation all the rest of the ingredients.
Nutrition Facts : Calories 575.6, Fat 27.4, SaturatedFat 6.3, Cholesterol 294.5, Sodium 1727.4, Carbohydrate 56.6, Fiber 7.9, Sugar 11.3, Protein 27.2
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- Rinse and scrub the potatoes. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes, but very small red potatoes may be done in 10 minutes). Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
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