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
YUMMY TATER SALAD
I'm really picky about tater salad and so I decided to make up my own to my tastes... we all thought it was pretty good :) Well, we think it's very good! Hope you enjoy!
Provided by Lisa Cole @lisac5868
Categories Potato Salads
Number Of Ingredients 10
Steps:
- clean and cut red potatoes in bite size pieces add the minced onion(you may add more or less depending on your taste), then boil them just to done, you don't want them overcooked or they'll be mushy. The onions will be rehydrated and will have helped flavor the potatoes.
- while the potatoes are boiling chop up 3 of the eggs and set aside, slice the other 3 eggs for garnish,chop the celery and have all the rest of the ingredients ready for when the taters are cooked.
- drain the taters and onions in colander and return to pot you cooked them in or a large bowl, let them cool for about 5-10 minutes (I stir them a bit to help them out)
- Add all the rest of the ingredients(except the SLICED egg)and stir until it's all mixed well. **Keep in mind, all of the ingredients are **to your taste**
- Transfer to another bowl and garnish with the sliced eggs, parsley or paprika or whatever you like! Enjoy!! Be sure to refrigerate!! (of course it can be eaten warm too...yummy!)
TANGY TATER SALAD
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
- Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.
TATER TOT TACO SALAD
"Since I love potatoes and my husband and I both enjoy the flavor of tacos, this fun dish is a tasty meal-in-one for the two of us," comments Eleanor Mielke (left with her husband, Tom) of Mitchell, South Dakota. "It's not as messy as eating tacos...and the recipe can easily be doubled."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Bake Tater Tots according to package directions. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Divide Tater Tots between two serving plates or bowls. , Top with taco mixture, cheese, olives, lettuce, taco sauce and sour cream.
Nutrition Facts : Calories 612 calories, Fat 37g fat (17g saturated fat), Cholesterol 106mg cholesterol, Sodium 1829mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
YUMMY POTATO SALAD
Make and share this Yummy Potato Salad recipe from Food.com.
Provided by Graybert
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat salted water to boiling; add potaotes.
- Cover and heat to boiling; reduce heat.
- Cook until tender; drain.
- Cool slightly and then cut into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper together in a large bowl.
- Add veggies, potatoes and eggs; toss.
- Cover and refridgerate at least 4 hours to blend flavors.
- **Isometimes vary my mustard- creole flavor, ceasar flavor, dijon, etc for a different taste!
PAT'S BEST 'TATER SALAD (POTATO SALAD)
This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.
Provided by Bone Man
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
- Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
- Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
- Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
- Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
- NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.
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5/5 (662)Calories 317 per servingCategory Salad, Side Dish
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
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