CLEO'S POTATO SALAD
My mom, Cleo Lightfoot, loved cooking all kinds of different recipes, but her favorite meal was one she made when hosting backyard barbecues in the summer. She would make her famous ribs, baked beans and this delicious potato salad. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely. , Meanwhile, in a saucepan, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Remove all but 1 tablespoon drippings from pan., Stir sugar and flour into drippings until smooth. Gradually stir in water; cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir a small amount of hot mixture into beaten egg; return all to pan, stirring constantly. Slowly bring to a boil, stirring constantly; remove from heat. Transfer to a large bowl; cool completely., Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.
Nutrition Facts : Calories 211 calories, Fat 11g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 272mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
CREOLE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
- Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.
CLASSIC POTATO SALAD (MAKEOVER)
From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
- In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
- In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
- Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
HEALTHIER OLD FASHIONED POTATO SALAD
This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!
Provided by MakeItHealthy
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
- Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 151 calories, Carbohydrate 32.7 g, Fat 0.8 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 263.5 mg, Sugar 7.9 g
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
HEALTHIER CREAMY POTATO SALAD
Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.
Provided by coweed
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
- Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g
CAESAR SALAD - HEALTHY MAKEOVER
This is a Good Housekeeping healthy makeover recipe. If you enjoy caesar salad and want to keep the great taste without all the calories, this is the recipe for you. Enjoy.
Provided by CarolAT
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with olive oil cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
- Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan cheese, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
- Add lettuce and croutons to dressing in bowl; toss to coat.
Nutrition Facts : Calories 142.9, Fat 7.8, SaturatedFat 1.8, Cholesterol 8.3, Sodium 310.6, Carbohydrate 14.2, Fiber 2.4, Sugar 1.8, Protein 4.8
MAKEOVER LOADED BAKED POTATO SALAD
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 340mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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