Debbies Personal Potato Salad Recipes

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DEBBIE'S PERSONAL POTATO SALAD



Debbie's Personal Potato Salad image

This potato salad is a high seller in our catering business. Many people are not fond lovers of mustard, so I came up with this as a substitute for the mustard.

Provided by Debbie Hoggan @smilingchef

Categories     Potato Salads

Number Of Ingredients 7

10 - russet potatoes, peeled and cubed
6 - eggs, boiled, shelled and chopped
1 - large vidalia onion, chopped
1 cup(s) miracle whip salad dressing
1/3 cup(s) kraft seven seas green godess salad dressing
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper

Steps:

  • Peel and cut raw potatoes into cubes. Rinse well and boil for 10-12 minutes. Drain and set aside. Make sure these are totally dry before mixing your potato salad. I often set them on a clean towel spread out on a cookie sheet for about half an hour.
  • Boil eggs, shell, rinse with cold water, chop and set aside. Chop Vidalia onion and also set aside.
  • When boiled potatoes are air dried, mix cubed potatoes, chopped eggs and onion in a large mixing bowl.
  • In a separate small bowl mix the miracle whip salad dressing, Green Goddess salad dressing, salt and black pepper. Pour over potatoes, egg and onion mixture and gently mix together. You may top with a gentle shake of paprika, and or sliced boiled eggs. Chill and serve.
  • Note: Some people enjoy more sauce in their salads, so just increase the two salad dressings per your personal taste. Be sure to increase or decrease your salt and pepper as well.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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

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