LELA'S FOURTH OF JULY POTATO SALAD
This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.
Provided by Lela
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 4h
Yield 30
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
- Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
- Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 28.4 g, Cholesterol 113.1 mg, Fat 22.5 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 839.4 mg, Sugar 1.8 g
PATRIOTIC POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 0
Steps:
- Put 1 pound each chopped blue potatoes and white potatoes and 1/2 pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegargarlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with 1/4 cup olive oil, 2 more tablespoons vinegar, and salt and pepper.
HOLIDAY HAM AND POTATO CASSEROLE
I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.
Provided by Chef John
Categories Potato Casseroles
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
- Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
- Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
- Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
- Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
- Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg
FOURTH OF JULY SALAD
This is the best holiday salad, hands-down. Great wholesome healthy taste! Great for the fireworks, picnics, or a family dinner side. Add a hint of love and enjoy!
Provided by Maggie
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Combine blueberries, strawberries, watermelon, and grapes in a bowl; add coconut.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 6.3 g, Fat 4.1 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 2.8 mg, Sugar 4.3 g
FOURTH OF JULY SALAD
I received this recipe after having it at a 4th of July party. Hence the name for this different 7 layer salad. This is a great tasting and looking salad. When I make this salad for just us, I keep all ingredients separate, then I don't have soggy lettuce the next time I eat the salad.
Provided by diner524
Categories Salad Dressings
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, glass one if you have it, begin to layer ingredients as follows:.
- Layer 1 - Lettuce.
- Layer 2 - Celery.
- Layer 3 - Purple Onion.
- Layer 4 - Combine sour cream and sugar and pour over salad.
- Layer 5 - Combine mayonnaise and vinegar and pour on top.
- Layer 6 - Sprinkle parmesan cheese.
- Layer 7 - Sprinkle bacon.
Nutrition Facts : Calories 289, Fat 21.9, SaturatedFat 8.7, Cholesterol 37.4, Sodium 454.4, Carbohydrate 15.9, Fiber 0.6, Sugar 11.4, Protein 7.9
FOURTH OF JULY POTATO SALAD
Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.
Provided by LIBERTY1234
Categories Creamy Potato Salad
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil, add the potatoes and let cook until tender. While the potatoes cook, in a large bowl, whisk together the vinegar, sugar, mustard, salt and pepper. Drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.
- In a small bowl, whisk the mayonnaise, sour cream and heavy cream. Fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. Cover and chill before serving if you wish. (This salad keeps for up to 3 days in the refrigerator.)
Nutrition Facts : Calories 325 calories, Carbohydrate 34.7 g, Cholesterol 89.2 mg, Fat 18.5 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 5.6 g, Sodium 588.7 mg, Sugar 3.6 g
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