4th Of July Potato Salad Recipes

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LELA'S FOURTH OF JULY POTATO SALAD



Lela's Fourth of July Potato Salad image

This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.

Provided by Lela

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 4h

Yield 30

Number Of Ingredients 8

10 pounds potatoes, peeled
2 (6 ounce) cans black olives, diced
2 (6 ounce) jars green olives, diced
1 cup dill pickle chips, diced
1 cup sweet onion (such as Vidalia®), finely chopped
16 hard-cooked eggs, chopped
¼ cup prepared yellow mustard
7 cups Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
  • Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
  • Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 28.4 g, Cholesterol 113.1 mg, Fat 22.5 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 839.4 mg, Sugar 1.8 g

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

This recipe for hot German potato salad has a tangy, onion and vinegar dressing with snips of crisp bacon pieces scattered throughout. An easy, delicious potato salad that can be served warm, cold, or at room temperature.

Provided by Pat Nyswonger

Categories     Salads

Time 50m

Number Of Ingredients 10

5 pounds of Yukon Gold potatoes, scrubbed but not peeled
¾ pound bacon, finely diced
1 cup finely chopped onions
1 tablespoon flour
1 tablespoon sugar
1/3 cup white wine or cider vinegar
1/3 cup water or chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons finely chopped parsley

Steps:

  • Drop the unpeeled potatoes into a large pot. Pour in enough cold water to cover them completely. Add a couple of tablespoons of salt to the water and bring it to a boil.
  • Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife. It will take about 15 to 25 minutes, depending on the size of your potatoes. Be careful not to let them overcook, or they will fall apart when sliced.
  • Drain the potatoes in a colander, then peel them (if desired) and cut them into ¼ inch slices. Set the potatoes aside in a bowl tightly covered with foil.
  • In a heavy 8-to 10-inch skillet, cook the diced bacon over moderate heat until brown and crisp. Remove the bacon bits with a slotted spoon and spread them out on paper towels to drain.
  • Add the onions to the fat remaining in the skillet. Cook, stirring frequently, for 5 minutes or until they are soft and transparent but not brown.
  • Sprinkle flour, sugar, salt and pepper over onions and cook over low heat, constantly stirring, till the mixture is bubbly.
  • Add the vinegar and water (or broth). Stir constantly until it boils. Boil for 1 minute and remove from heat. Pour the hot sauce over the potatoes. Stir the potato slices gently with a large spoon or spatula to coat them evenly with the onions and vinegar mixture.
  • Gently stir the reserved bacon pieces into the salad. Taste for seasoning.
  • Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley.
  • This is a wonderful side dish when serving Sauerbraten and red cabbage. Enjoy!

Nutrition Facts : Calories 334 calories, Carbohydrate 23 grams carbohydrates, Fat 17 grams fat, Protein 18 grams protein, ServingSize 1

4TH OF JULY POTATO SALAD RECIPE



4th Of July Potato Salad Recipe image

Red, white, and blue potato salad for 4th of July.

Provided by Jessica Pinney

Categories     Side Dish

Time 30m

Number Of Ingredients 15

Ingredients: (serves 4)
6 Fingerling potatoes
6 Ruby Gold potatoes
6 Baby Purple potatoes
1 Red Pepper
1 Red onion
2 tablespoons snipped chives
2 tablespoons sliced green onions
2 tablespoons fresh parsley
1 teaspoon lemon zest
Salt and Pepper to taste
Morton's Nature's Seasoning, to taste
Dressing:
Juice of ½ a lemon
2 tablespoons olive oil

Steps:

  • Directions:
  • Preheat oven to 450 degrees.
  • Chop up the red pepper and red onion and place on a pan with the potatoes. Drizzle with olive oil.
  • Cook in oven for 15-20min or until potatoes are tender.
  • Allow potatoes to cool. Then cut into slices.
  • Put cooked potatoes, pepper, and onion into a bowl. Add chives, green onion, parsley, lemon zest, and seasonings. Mix together.
  • Drizzle on the lemon and olive oil dressing (again, add to taste) and toss all together.
  • Let chill for an hour or so that the potatoes really soak up the dressing and seasonings. Even leave in overnight if you have the time.
  • Serve.
  • ***Again, all of these ingredients where added to taste. You may want to add a little more of this or use a little less of that.
  • ***Also, I forgot to use the red onion when I made this, but it would add some good flavor. You don't have to cook it with the potatoes if you don't want to, you could definitely leave it raw.

Nutrition Facts : Calories 177 calories

PATRIOTIC POTATO SALAD



Patriotic Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 0

Steps:

  • Put 1 pound each chopped blue potatoes and white potatoes and 1/2 pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegargarlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with 1/4 cup olive oil, 2 more tablespoons vinegar, and salt and pepper.

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