CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
WORLD'S BEST POTATO SALAD
This is a zesty potato salad that you enjoy at the meal, and you find yourself picking at it in between meals.
Provided by Robert Clickner
Categories Potato
Time 1h
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).
- Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
- Refrigerate for at least a couple of hours, overnight is even better (this is important).
- Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.
BEST POTATO SALAD
Although I like to try other potato salad recipes, I always come back to this one that I have been making for a while. Combined several recipes and came up with this one.
Provided by Nimz_
Categories Potato
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- DRESSING: Combine Miracle Whip, or Mayo, mustard, celery seed, salt and pepper. Mix well.
- Combine potatoes, eggs, onion, celery and pickle.
- Add dressing to potato mixture and mix lightly.
- Chill.
Nutrition Facts : Calories 216.2, Fat 9.9, SaturatedFat 1.8, Cholesterol 73.3, Sodium 670.4, Carbohydrate 27, Fiber 2.8, Sugar 7.2, Protein 4.7
REALLY GOOD POTATO SALAD!
My family and friends just love this potato salad, and I have made it for gatherings many times, it is always a huge hit!
Provided by Kittencalrecipezazz
Categories Potato
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Whisk all dressing ingredients together in a bowl until well blended.
- In a large bowl, add in the chilled, chopped cooked potatoes, all the chopped eggs, celery, green onions, pickles, bacon, cheddar cheese and green bell pepper; toss to combine.
- Pour the dressing over and mix well to combine.
- Season with salt and pepper.
- Cover and chill for a minimum of 3 hours or longer.
- Delicious!
Nutrition Facts : Calories 761.4, Fat 41.4, SaturatedFat 16.5, Cholesterol 278.6, Sodium 924.3, Carbohydrate 74.7, Fiber 8, Sugar 10.3, Protein 25.1
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
THE BEST POTATO SALAD
Really good potato salad that is best served cold.
Provided by cheftini
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g
REALLY GOOD, SIMPLE, FRESH POTATO SALAD- NO MUSTARD- NO RELISH
This recipe was given to me by an elderly woman who had brought lunch to another elderly woman that I was taking care of. I don't know know the origin of this type of potato salad, and tried to search Zaar to make sure I wasn't duplicating, but admit that I did not search all 1200 potato salad recipes. I have never tasted a potato salad that was so good, so I got the recipe from her. The amounts are approximate as she just told me the ingredients, and I eyeball it, of course it also depends on how much you want to make, so adapt it accordingly. She did insist however that you have to use Hellmann's mayo. My husband, who Never eats potato salad eats and actually enjoys it. It has a nice mellow flavor and texture with-out the typical relish and mustard, I'm sure all of the eggs contribute to that. I took it to a church potluck and got raves about it. It is definitely not low fat, not sure how it would adapt. Another example that sometimes simple IS better. Hope you enjoy!
Provided by Yrhaven aka Condime
Categories Potato
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes, Boil in salted water until tender.
- Hard boil eggs, peel, chop. (obviously lol).
- Finely chop onion.
- *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
- A dash of garlic powder or garlic salt is nice too.
- Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
- Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
- It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
- Most of the prep time is attributed to the peeling and chopping of the potatoes.
- *Of course, because of the Mayo you won't want to leave it out too long.
- I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.
Nutrition Facts : Calories 600.4, Fat 28.1, SaturatedFat 5.4, Cholesterol 333.3, Sodium 531.6, Carbohydrate 72.4, Fiber 7.3, Sugar 7.7, Protein 16.7
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