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 REUNION
From A Little Taste of Texas cookbook. This is my favorite potato salad and since I don't like hard-boiled eggs, I leave those out of the recipe when I make this particular dish. This is a very creamy potato salad.
Provided by Juenessa
Categories Potato
Time 2h30m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until tender.
- While still warm, dice potatoes.
- Pour Italian dressing over potatoes.
- Chill several hours.
- Add onions, eggs, celery, pimento and pickle relish and toss.
- Then add mayonnaise, sour cream, mustard and all other seasonings, except Paprika, and fold into potato mixture.
- Refrigerate.
- Garnish with Paprika.
Nutrition Facts : Calories 247.7, Fat 11.9, SaturatedFat 2.8, Cholesterol 56.7, Sodium 502.5, Carbohydrate 32.1, Fiber 3.3, Sugar 6.5, Protein 4.8
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ULTIMATE POTATO SALAD RECIPE
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Ratings 79Calories 605 per servingCategory Side Dish
- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
- Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
- While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
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