HELLMANN'S POTATO SALAD (ORIGINAL RECIPE)
Steps:
- Fill a 4-quart pot with salted water. Add the potatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
- In a large bowl, whisk together the mayonnaise, vinegar, salt, sugar, and pepper. Gently toss in the potatoes, celery, onion, and eggs.
- Refrigerate it for at least 30 minutes. Serve it chilled or at room temperature. Enjoy!
Nutrition Facts :
HELLMANN'S THE ORIGINAL POTATO SALAD
A longtime favorite of my family. We don't have an outdoor summer gathering without this and Hellmann's Classic Pasta Salad. Can't go wrong with these delicious recipes. FYI: because of the mayo content, we put the bowl of salad into a slightly larger-sized bowl filled halfway with ice to keep the salads cold and fresh.
Provided by aHardDaysNight
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
- Serve chilled or at room temperature.
HELEN'S POTATO SALAD
Steps:
- bOIL DICED POTATOES FOR 30 MINUTES.(ADD THE HOT POTATOES TO SLICED HARDBOILED EGGS, PICKLES AND MIRACLE WHIP AND MUSTARD.
HELEN'S SALAD
The first time I saw this salad at a family gathering I thought "yuck, canned vegetables"! Being polite I tasted it and was pleasantly shocked at how good it was. Believe me if you make this and people try it you will have to give the recipe because everyone will want it. This recipe seems like it takes a long time to make but it is very easy to make and is so worth it.
Provided by luvstacook
Categories Peppers
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. Let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
- When drained, put vegetables into a large bowl that has a lid that seals.
- Slice onion into thin slices and then cut the slices in half or fourths. Put cut onion on vegetables.
- In a small pan, heat to dissolve: sugar, oil and vinegar. Be careful to not breathe in the fumes as this mixture heats. I usually just bring it to a boil, stirring constantly.Marinade should be clear not cloudy. Remove pan from burner and let mixture cool to just warm.
- Pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. Cover and refrigerate overnight.
- Next day drain salad in strainer in the sink for at least an hour. Pour salad back in bowl and add diced celery and green pepper. Add 3 tbsp Miracle Whip and gently stir to mix well. If it isn't creamy enough add up to 3 more tbsp Miracle Whip.
- Salad is ready to serve and will keep for up to a week.
Nutrition Facts : Calories 873.8, Fat 55.5, SaturatedFat 4.1, Sodium 639.2, Carbohydrate 89.7, Fiber 13.4, Sugar 65.2, Protein 9.6
HELEN'S SLOW COOKER POTATOES
Similar to scalloped potatoes, but...well, different. I searched your site and didn't find anything with my ingredients, although there were slow cooker dishes with potatoes in it. Hope you like it. I got this recipe from an elderly neighbor when my husband and I lived in Baltimore, MD. It's entirely her creation. I've taken this dish to family affairs, church potlucks, and picnics. I always have an empty Crock Pot® to bring home.
Provided by HILEZOO
Categories Side Dish Potato Side Dish Recipes
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 35 g, Cholesterol 45.9 mg, Fat 15.6 g, Fiber 4.3 g, Protein 14.3 g, SaturatedFat 9.2 g, Sodium 943.1 mg, Sugar 4.3 g
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