Auntie Bonnies Potato Cucumber Salad Recipes

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AUNT TC'S POTATO SALAD



Aunt TC's Potato Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
10 pounds red potatoes
2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise

Steps:

  • Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
  • Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

CUCUMBER POTATO SALAD



Cucumber Potato Salad image

Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.

Provided by Allrecipes Member

Time 30m

Yield 36

Number Of Ingredients 7

5 pounds red potatoes
4 stalk (blank)s celery ribs, sliced
1 bunch green onions, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
1 (16 ounce) bottle cucumber ranch salad dressing

Steps:

  • Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes.
  • In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 11.8 g, Cholesterol 8.1 mg, Fat 16.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 313.3 mg, Sugar 1.6 g

AUNT PEGGY'S CUCUMBER, TOMATO AND ONION SALAD RECIPE - (4.3/5)



Aunt Peggy's Cucumber, Tomato and Onion Salad Recipe - (4.3/5) image

Provided by traciesparks

Number Of Ingredients 7

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

AUNTIE BONNIE'S CHICKPEA SALAD



Auntie Bonnie's Chickpea Salad image

Make and share this Auntie Bonnie's Chickpea Salad recipe from Food.com.

Provided by Megannnnnnnn

Categories     Vegan

Time 1h2m

Yield 2 serving(s)

Number Of Ingredients 10

1 (19 ounce) can chickpeas, drained and rinsed (garbanzo beans)
1/4 small red onion, minced
2 garlic cloves, minced
1 large tomatoes, diced
1/4 cup fresh parsley, finely chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
1/3 teaspoon pepper

Steps:

  • In large bowl, toss all ingredients together.
  • Chill at least 1 hour before serving.
  • Makes 2 large or 4 small servings.

Nutrition Facts : Calories 467.7, Fat 16.8, SaturatedFat 2.2, Sodium 1396.5, Carbohydrate 67.1, Fiber 13.4, Sugar 2.9, Protein 14.6

AUNTIE BONNIE'S POTATO CUCUMBER SALAD



Auntie Bonnie's Potato Cucumber Salad image

This recipe is posted on the www.sparkrecipes.com website. Sounds good for those summertime picnics. :-) Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.

Provided by senseicheryl

Categories     Potato

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

2 -3 cups new potatoes, cubed
1 tablespoon dill, fresh (or chives or parsley)
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon prepared horseradish
1/4 cup flax seed oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 -3 cups cucumbers, cubed

Steps:

  • In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.
  • In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt and pepper.
  • Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumber, and dressing just before serving.

Nutrition Facts : Calories 127.1, Fat 9.3, SaturatedFat 0.9, Sodium 136.5, Carbohydrate 10.5, Fiber 1.5, Sugar 1.2, Protein 1.4

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