Egg New Potato Salad Recipes

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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

POTATO EGG SALAD



Potato Egg Salad image

Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!

Provided by Rita1652

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 medium potatoes, boiled and peeled
1 1/2 cups mayonnaise
4 tablespoons chopped onions
2 tablespoons chopped celery
1 teaspoon sweet relish or 1 teaspoon sweet pickle, finely diced
1 teaspoon Old Bay Seasoning
3 large eggs, hard boiled, chopped

Steps:

  • Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
  • Garnish with some Old Bay.

Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9

RED POTATO AND EGG SALAD



Red Potato and Egg Salad image

This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 17 servings (3/4 cup each).

Number Of Ingredients 12

5 pounds medium red potatoes, halved
5 hard-boiled large eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

EGG & NEW POTATO SALAD



Egg & new potato salad image

Great for a summer lunch, picnic or barbeque - takes no time at all.

Provided by Silvana Franco

Categories     Buffet, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

hot boiled new potatoes
2 tbsp olive oil
juice of 1/2 lemon
handful chopped parsley
hard boiled egg
bag of wild rocket
cucumber , diced, to serve

Steps:

  • Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.

OLD FASHIONED POTATO AND EGG SALAD



Old Fashioned Potato And Egg Salad image

Make and share this Old Fashioned Potato And Egg Salad recipe from Food.com.

Provided by Kate in Ontario

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 medium potatoes, quartered
1/4 cup white wine vinegar
1/4 cup olive oil
salt
fresh black pepper
1 1/2 cups diced celery
1/4 cup finely chopped green pepper
2/3 cup chopped red onion
1/2 cup mayonnaise (low fat is fine)
3 tablespoons Dijon mustard
8 hard-boiled eggs, peeled and chopped
1/3 cup chopped fresh parsley
3 -4 radishes, sliced thinly
paprika

Steps:

  • Cook peeled potatoes until tender firm, about 20 minutes.
  • Drain and dice potatoes- season with oil and vinegar while still warm.
  • Season to taste with salt and pepper.
  • Add vegetables.
  • Mix mustard with mayonnaise and blend with potato mixture.
  • Add eggs and parsley and toss again.
  • Taste and adjust seasoning, adding more mayonnaise if needed.
  • Garnish with radish slices and paprika.
  • Cool,cover and refrigerate overnight.

CLASSIC POTATO SALAD



Classic Potato Salad image

The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 35m

Yield 8 servings (2 1/2 quarts)

Number Of Ingredients 9

3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish

Steps:

  • Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
  • As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
  • Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
  • Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

POTATO AND EGG SALAD



Potato and Egg Salad image

Make this Potato and Egg Salad for a quick and satisfying lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Yield Makes 4 cups

Number Of Ingredients 8

1 pound micro red potatoes, halved (3 cups)
4 large eggs
2 tablespoons whole-grain mustard
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons chopped chives
2 tablespoons chopped parsley

Steps:

  • Prepare a iced water bath for the eggs. In a medium saucepan, combine potatoes with salted water to cover and bring to a boil. Gently add eggs, then boil 10 minutes more until potatoes are fork-tender. Transfer eggs the prepared ice bath to cool. Drain potatoes.
  • Whisk together mustard and vinegar in the bottom of a large bowl. Add oil in a slow and steady stream, whisking constantly, until emulsified; remove and reserve 2 tablespoons dressing for serving. Add potatoes, chives, and parsley to large bowl; toss to combine. Season with salt and pepper.
  • Peel eggs and quarter lengthwise. Season with salt and pepper. In a serving bowl, layer potatoes and eggs, drizzling eggs with extra dressing.

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