SANDY'S POTATO SALAD
Steps:
- Place the potatoes in a large bowl. Add the eggs, celery, relish and onions.
- Mix the mayonnaise, mustard and sugar in a small bowl. Slowly pour the mayonnaise mixture into the potatoes - don't put it all at once - and mix together until moist. You might not use all of the 2 cups of the mayonnaise mixture (it depends on the potatoes). Add salt and pepper to taste.
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
SALLY'S POTATO SALAD
Provided by Food Network
Time 20m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool.
- Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes.
SALLY'S RED POTATO SALAD
This is a family favorite and is always requested for a gathering. Very easy to prepare; lots of flavor. You can add a small amount of finely diced onion and/ or egg if you like, but this is just how we enjoy it. Serving size is based on 4 oz per person.
Provided by TheDancingCook
Categories Potato
Time 55m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Place unpeeled potatoes in the bottom of a large saucepan; cover with water.
- Bring to a boil, cook until potatoes are soft, about 30-40 minutes.
- Drain; let potatoes cool.
- Cube potatoes and place in a large mixing bowl.
- Add sour cream, mayo and celery; stir to combine all ingredients well.
- Add salt and pepper, to taste.
- Top with papirka.
- Chill.
Nutrition Facts : Calories 181.8, Fat 9.4, SaturatedFat 2.9, Cholesterol 13.6, Sodium 161.1, Carbohydrate 22.8, Fiber 2, Sugar 3.2, Protein 2.7
HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
- For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
- Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.
TASTE'S LIKE MARK'S FEED STORE RED POTATO SALAD
My MIL loves Mark's Feed Store's Red potato salad. I tried several different recipes and she thinks this is the closest in flavor to the other's I tried. Maybe...maybe not, but we like it alot!! Update 6.2.10 thanks to everyone on http://www.recipelink.com/mf/14/33640 for trying the recipe as well.
Provided by Bella Rachelle
Categories Low Protein
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to a boil. Add red potatoes, cook til tender but firm, (about 15 minutes). Drain cooked potatoes, cool & then chop into 1 inch cubes.
- While potatoes are cooking, in a small bowl whisk together mayo, milk, vinegar, green onions, salt & pepper. Set aside.
- Bring eggs to a boil, cover and let eggs stand in hot water 10 minutes, cool, peel & dice.
- Add potatoes to the mayo mixture, mix well covering all potatoes, then add the eggs & celery.
- Chill 2 hours, serve & ENJOY!
Nutrition Facts : Calories 267.4, Fat 14, SaturatedFat 2.5, Cholesterol 84, Sodium 430.4, Carbohydrate 31.1, Fiber 2.6, Sugar 4.4, Protein 5.7
CREAMY GARLIC RED POTATO SALAD
This is a great tasty potato salad for a summer day. Great with grilled steak, chicken, or fish. It is best if made early in the day if you are serving it for dinner! Prep time includes minimum refrigeration time.
Provided by TishT
Categories Potato
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes and garlic in a saucepan with water to cover.
- Bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
- Drain the potatoes, saving the garlic cloves When the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
- Season them with the salt and pepper, add the onion and celery, and toss to combine.
- In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
- Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
- Cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.
Nutrition Facts : Calories 334.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 11.5, Sodium 844, Carbohydrate 46.9, Fiber 4.3, Sugar 6.3, Protein 5
RED POTATO SALAD
Make and share this Red Potato Salad recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare potatoes with skin on, dice 1 inch; place in pot of salted water and boil until tender, about 15 minutes; drain, cool and set aside.
- In a large bowl, place onions, chives, celery and jalapeño pepper, salt to taste and mix.
- Place cooled potatoes in a large bowl, add onion mix; add mustard and no fat mayonnaise; combine.
- Place in serving bowl, garnish with egg slices and sprinkle with cayenne pepper.
- Refrigerate until serving.
Nutrition Facts : Calories 363.5, Fat 16.5, SaturatedFat 2.6, Cholesterol 64.3, Sodium 391.9, Carbohydrate 48.6, Fiber 4.4, Sugar 6, Protein 6.7
EASY RED POTATO SALAD
I am the type of person--the less complicated the better--simple to me always tastes better with everything.
Provided by lilliemom04
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut and boil potatoes.
- Let drain and cool some (for about 15 minutes).
- Pour on pickle juice and toss.
- Add the rest.
- Can be enjoyed hot or cold.
- Goes great with ribs and baked beans.
Nutrition Facts : Calories 478.3, Fat 23.9, SaturatedFat 3.5, Cholesterol 17.3, Sodium 507.1, Carbohydrate 61.4, Fiber 5.1, Sugar 7.7, Protein 6.2
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