County Line Potato Salad Recipes Recipe Cards

COUNTRY POTATO SALAD

Country Potato Salad image

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

Ingredients

5 pounds potatoes, cooked, peeled and diced
2 hard-boiled large eggs, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped green or sweet red pepper
1/4 cup minced fresh parsley
1 small garlic clove, minced
6 slices bacon, cooked and crumbled
1 teaspoon celery seed
1 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon ground pepper
DRESSING:
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon horseradish
1 teaspoon Dijon mustard
Pinch oregano
Pinch chives

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 POTATO SALAD RECIPE

Country Potato Salad Recipe image

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

Ingredients

6 russet potatoes, large - cooked, peeled, and diced
4 eggs - hardboiled, peeled, and chopped
2 onions, medium - peeled and grated
1 cup celery - diced
1 cup salad dressing
2 tablespoons cider vinegar
1/4 cup pickle relish (sweet)
1/4 cup pimento - diced
1 tablespoon prepared mustard
1 teaspoon celery salt
2 teaspoons sugar
1/3 cup stuffed green olives - chopped (optional)
fresh parsley sprigs (optional)

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.

HOMEMADE POTATO SALAD

Homemade Potato Salad image

Make the best potato salad with egg, celery, onion, and pickles.

Provided by Stephanie Manley

Categories Side Dish

Time 45m

Number Of Ingredients 7

Ingredients

2 pounds russet potatoes
2 stalks celery (thinly sliced)
2 hard-boiled eggs ((you may want to use an additional egg for garnish))
1/4 cup chopped onions
1/4 cup pickle chopped or pickle relish
1 teaspoon salt
1 cup mayonnaise

Steps:

Wash potatoes to remove any excess dirt. Boil potatoes (leave them whole) in a large pot. Add enough water to cover the potatoes with an additional inch of water.
Cook potatoes on medium-high for about 30 minutes. Test potato doneness after 30 minutes by piercing them with a fork. If the fork goes through the potato easily, they are done. If the fork won't go through easily cook for an additional five minutes and test again. When potatoes are done, allow them to cool until they can be handled easily. Rub off the skin.
Dice potatoes and place them in a bowl. To the bowl add chopped egg, celery, onions, chopped pickles/relish. Add 1 teaspoon of salt, and mix in well. Stir in 1 cup of mayonnaise. If desired garnish with additional sliced egg and sprinkle some paprika over.

Nutrition Facts : Calories 303 kcal, Carbohydrate 21 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 536 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving