SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD
Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.
Provided by Debber
Categories Potato
Time 30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Slice potatoes into a large serving bowl.
- Coarsely chop eggs with the potatoes.
- In a small mixing bowl, combine remaining ingredients.
- Pour dressing over potatoes and eggs, stir gently to coat all.
- Serve chilled or at room temperature.
SUSAN'S BEST POTATO SALAD
Make and share this Susan's Best Potato Salad recipe from Food.com.
Provided by Emily
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1/2 inch cubes.
- Mix oil, vinegar, salt, sugar and garlic.
- Pour over warm potatoes.
- Refrigerate until cool.
- When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
- Garnish with a few radish slices and green onion sprigs if desired.
Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9
SUSAN'S AMAZING POTATO SALAD
This is a delicious, creamy simple potato salad! I'm not a fan of the potato salads with all the extra ingredients in it (relish, celery, etc). I love the true flavor of potatoes and hard boiled eggs that this dish creates. This makes a large pot - the perfect size for a potluck! Prep time does not include the cooling time for the potatoes or the eggs.
Provided by RedVinoGirl
Categories Potato
Time 1h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in the skin for 35-40 minutes.
- Cool potatoes for 1 to 1.5 hours.
- Make hardboiled eggs (I love Kittencal's method!) and allow to cool.
- Peel skin from potatoes and cut potatoes into cubes.
- Cut eggs into cubes.
- Combine all ingredients gently and allow to chill for 3 hours.
Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 1.2, Cholesterol 131.3, Sodium 60, Carbohydrate 41.7, Fiber 5.4, Sugar 2.8, Protein 9.3
BLACK EYED SUSAN SALAD
Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
Provided by Shults3
Categories Salad Beans Bean and Corn Salad Recipes
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g
THE BEST POTATO SALAD
Really good potato salad that is best served cold.
Provided by cheftini
Categories Red Potato Salad
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
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 :
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