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
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
PEGGI'S POTATO SALAD
This is probably real close to everyone elses potato salad recipe, but here it is anyway.
Provided by Peggi Anne Tebben @cookiequeen
Categories Potato Salads
Number Of Ingredients 9
Steps:
- *If potatoes have a nice skin on them, leave it on.
- Boil potatoes until done as you would for mashed potatoes.
- Transfer to colander in sink & run cold water over them. Cool your pan down that you just used, & return potatoes to it & fill with cold water. Set aside.
- Chop celery, onions, olives & eggs & place in large bowl, along with the relish.
- In small bowl, mix the mayonnaise & mustard.
- When potatoes are cooled down completely, drain well.
- With an old hand held potato masher, halfway mash the potatoes, leaving half chunks.
- Add potatoes to bowl of veggies & then add the mayonnaise mixture.
- Salt & pepper & mix well.
- Chill at least 4 hours before serving. Overnight is better.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
PEG'S POTATO SALAD
This is my mother-in-laws recipe for potato salad that my husband and his family were brought up on. They swear it has to be made with Cain's mayonaise as no other mayonaise will give the same results. Some like onions and some don't so do what your family likes. I actually use more than 12 eggs some times when I make this. It is best made the day before to let the flavors meld. It is always a hit when I make this and people can believe how easy it is.
Provided by Mainely Debbie
Categories Healthy
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes whole, either with the skin on or off whatever you like, until done but not overdone, let cool.
- Boil the eggs until hard boiled, peel and chop up into chunks.
- Cube the potatoes up, mix the potatoes, onion if using and eggs in a large bowl with plenty of mayonnaise to make it really creamy, salt and pepper to taste.
- Put in the refrigerator for at least 4 hours or overnight is better for the flavors to blend well.
Nutrition Facts : Calories 252.4, Fat 5.5, SaturatedFat 1.7, Cholesterol 223.3, Sodium 87.5, Carbohydrate 40.1, Fiber 5, Sugar 2.2, Protein 11.2
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