Johnnies Simple Potato Salad Recipes
OLD FASHIONED POTATO SALAD
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
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
JOHNNIE'S SIMPLE POTATO SALAD
Creamy, simple and delicious! This potato salad has all the classic potato salad flavors and will be great for a party. The dill pickles add a bit of tang. Thanks to the onion there's a slight crunch in every bite. We like our potato salad creamy, so did add about 1/4 cup more of mayo. But start with what Jamie recommends and add...
Provided by jamie Beecham
Categories Potatoes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. I prefer to use red potatoes and I just wash well and do not take off the skin. Cut them up into small cubes.
- 2. Put potatoes in a pot of cold water and cook until fork tender. Drain the water out and set aside in a large mixing bowl. Salt and pepper to taste.
- 3. Slice up an onion and dice it up fine. Put in about 1/4 cup of the onion.
- 4. Shell the boiled eggs and dice fine. Add to the potatoes.
- 5. Add in the mustard, dill pickle cubes, and mayo. Stir slowly so not to mash the potatoes. If you see it needs more mayo then add a little at a time.
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- Rinse and scrub the potatoes. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes, but very small red potatoes may be done in 10 minutes). Drain; let the potatoes cool until you can handle them. Peel the potatoes and dice into bite-size pieces.
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