Dianes Scotch Irish Potato Salad Recipes

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DIANE'S SCOTCH-IRISH POTATO SALAD



Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories     Red Potato Salad

Time 55m

Yield 20

Number Of Ingredients 13

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
  • Remove skins from potatoes and cut into chunks. Place in a large bowl.
  • Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
  • Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
  • Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g

DIANE'S SCOTCH-IRISH POTATO SALAD



Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 20

Number Of Ingredients 13

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
  • Remove skins from potatoes and cut into chunks. Place in a large bowl.
  • Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
  • Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
  • Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g

DIANE'S SCOTCH-IRISH POTATO SALAD



Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories     Red Potato Salad

Time 55m

Yield 20

Number Of Ingredients 13

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
  • Remove skins from potatoes and cut into chunks. Place in a large bowl.
  • Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
  • Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
  • Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g

DIANE'S SCOTCH-IRISH POTATO SALAD



Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories     Red Potato Salad

Time 55m

Yield 20

Number Of Ingredients 13

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
  • Remove skins from potatoes and cut into chunks. Place in a large bowl.
  • Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
  • Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
  • Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g

DIANE'S SCOTCH-IRISH POTATO SALAD



Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories     Red Potato Salad

Time 55m

Yield 20

Number Of Ingredients 13

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
  • Remove skins from potatoes and cut into chunks. Place in a large bowl.
  • Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
  • Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
  • Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g

DIANE'S SCOTCH-IRISH POTATO SALAD



Diane's Scotch-Irish Potato Salad image

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

Provided by Cindy Henderson Foster

Categories     Red Potato Salad

Time 55m

Yield 20

Number Of Ingredients 13

10 pounds red potatoes
2 cups chopped celery
2 cups chopped red onion
6 hard-boiled eggs, peeled and coarsely chopped
1 cup sliced black olives
1 cup sliced green olives with pimentos
1 cup dill pickle relish
½ cup sweet pickle relish
1 teaspoon smoked paprika
¼ cup prepared mustard, or as needed
¼ cup apple cider vinegar, or as needed
½ cup mayonnaise, or as needed
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
  • Remove skins from potatoes and cut into chunks. Place in a large bowl.
  • Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
  • Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
  • Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 42 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 5.1 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 387.6 mg, Sugar 5.4 g

IRISH POTATO SALAD



Irish Potato Salad image

A potato salad about potatoes - that tastes like potatoes! The magic is to use baking potatoes, fresh cooked, skin on, peeled, and diced while still warm and sprinkled with just enough red wine vinegar to enhance the potato taste. Chopped celery, sweet onion and hard boiled eggs add texture and flavor. The mayonnaise, mixed with the crumbled potato and egg yolk resuts in a creamy, dreamy salad. For the really - really best potato salad, make this an hour or two before serving, cover, let stand at room temp. - then add the mayonnaise and mix.

Provided by Lorac

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs baking potatoes
2 tablespoons red wine vinegar
3 stalks roughly chopped celery
1/2 medium sweet onion, diced (vidalia)
3 hard-boiled eggs, roughly chopped
salt & fresh ground pepper
1 1/2 cups mayonnaise
chilled lettuce leaf
2 -3 hard-boiled eggs, sliced
paprika

Steps:

  • Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
  • While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
  • Add celery, onion, egg, salt, pepper and mayonnaise.
  • To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.

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