Easter Potato Salad Recipes

SPRINGTIME POTATO SALAD

Springtime Potato Salad image

Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. -Ellen Benninger, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

6 cups diced peeled cooked potatoes
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet pickles
1/3 cup chopped onion
1/3 cup chopped radishes
1/2 cup mayonnaise
3 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon milk
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
Paprika, optional

Steps:

In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 297mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

EASTER POTATO SALAD

Easter Potato Salad image

Make and share this Easter Potato Salad recipe from Food.com.

Provided by cook1000000

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup roasted red pepper, finely chopped
2 tablespoons prepared honey, Dijon or 2 tablespoons brown mustard
2 tablespoons sweet pickle relish
1 tablespoon apple cider vinegar
1 tablespoon fresh chives, finely chopped
2 teaspoons unbleached cane sugar
1 teaspoon garlic, onion or 1 teaspoon kosher salt
1/2 teaspoon celery salt
1 dash black pepper
1 cup celery, finely chopped
1/4 cup onion, finely chopped
5 medium potatoes, cooked cooled and cubed
3 hard-boiled eggs, chopped

Steps:

In a large bowl, combine ingredients, except celery, onion, potatoes and eggs, to form a dressing.
Add celery, onion, potatoes and eggs and toss gently. Refrigerate for a few.
hours. Makes 6-8 servings.
* To make this potato salad more creamy mash 1/2 of one.
of the potatoes and stir it into mixture.

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