COUNTRY POTATO SALAD RECIPE
It's worth the time and ingredients for all of the flavor this potato salad provides. It's a great addition for a summer picnic or barbeque.
Provided by RecipeTips
Time 2h
Number Of Ingredients 13
Steps:
- Cook the potatoes; then cool, peel, and dice. Hard boil the eggs; then cool, peel, and chop. Peel the onions and grate or chop fine. Dice the celery fine. Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing. Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss. Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.
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 COUNTRY POTATO SALAD
Classic Country Potato Salad uses fresh herbs like dill, scallions, and parsley all paired with hints of lemon making this dish a summer favorite!
Provided by Amanda Rettke
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Add salt (about 2 tablespoons) to a large pot of water and bring to a boil. Add the potatoes and cook until fork tender, about 10 to 15 minutes. Drain and set aside.
- While the potatoes are cooking, mix together the Miracle Whip, red onion, parsley, dill, scallions and lemon juice. Season with salt and pepper to taste.
- In a large bowl, combine the potatoes and dressing mixture to coat. Store in the refrigerator until ready to serve.
FRENCH COUNTRY POTATO SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
- In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
- Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
- Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
- In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.
COUNTRY POTATO SALAD
For years, I could not find the exact potato salad that my husband and I both went crazy over. I finally decided to just experiment, and I found the perfect taste that we were looking for. No more "I don't want to bring potato salad to the picnic". Now they beg me to make this. This recipe is easy and magnificent!!
Provided by karencooks1
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine mayonnaise, vinegar, salt, pepper, sugar.
- Add chopped celery, onion and chopped egg.
- Pour over potatoes and gently mix (fold in).
- Place in casserole dish.
- Arrange sliced cooked egg over salad.
- Sprinkle paprika lightly over the top.
- Refrigerate at least one hour before eating.
Nutrition Facts : Calories 252.4, Fat 12.9, SaturatedFat 2.4, Cholesterol 124.2, Sodium 548.9, Carbohydrate 28.9, Fiber 2.8, Sugar 4.2, Protein 6.2
WINE COUNTRY POTATO SALAD, PATATOSALATA
Steps:
- Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.
- While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
- In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.
COUNTRY POTATO SALAD
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY-STYLE SMASHED POTATO SALAD
Enjoy a devilishly good Country-Style Smashed Potato Salad. You can thank the hard-cooked eggs and MIRACLE WHIP for this smashed potato salad's great flavor. Our Country-Style Smashed Potato Salad is quick to make and will be quick to leave everyone's plate at any outing.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
- Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.
- Sprinkle with paprika; top with egg slices.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
COUNTRY SALAD (LIDIA BASTIANICH)
In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.
Provided by ratherbeswimmin
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
- Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
- Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
- As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
- Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
- Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
- Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
- Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.
Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5
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