THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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 :
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
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CELEBRATION POTATO SALAD
Make and share this Celebration Potato Salad recipe from Food.com.
Provided by Lizzyliza
Categories Low Protein
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling salted water until done, 25-30 minutes.
- Drain, cool then refrigerate until called for.
- Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl.
- Mix well.
- Cut potatoes into 1/2 inch cubes, peeled in preferred.
- Add potatoes to mixture and stir gently until mixed well.
- Cover and chill at least 1 hour before serving.
- Makes 6 servings.
- *Forspicest flavor use Trappey's jalepeno peppers; for medium flavor use Trappey's Tempero Golden Greek Pepperonicini peppers; for mild use Trappey's banana peppers.
Nutrition Facts : Calories 222.3, Fat 9.2, SaturatedFat 2.9, Cholesterol 79.7, Sodium 354.9, Carbohydrate 29.5, Fiber 3.2, Sugar 3.2, Protein 5.9
FESTIVE POTATO SALAD
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.
Nutrition Facts : Calories 268 calories, Fat 21g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 284mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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