Makeover Cleos Potato Salad Recipes

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CLEO'S POTATO SALAD



Cleo's Potato Salad image

My mom, Cleo Lightfoot, loved cooking all kinds of different recipes, but her favorite meal was one she made when hosting backyard barbecues in the summer. She would make her famous ribs, baked beans and this delicious potato salad. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 12 servings

Number Of Ingredients 14

3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes
6 bacon strips, chopped
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 cup water
1 large egg, lightly beaten
3 tablespoons cider vinegar
1 tablespoon grated onion
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, whipped
4 hard-boiled large eggs, chopped
2 medium celery ribs, chopped

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely. , Meanwhile, in a saucepan, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Remove all but 1 tablespoon drippings from pan., Stir sugar and flour into drippings until smooth. Gradually stir in water; cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir a small amount of hot mixture into beaten egg; return all to pan, stirring constantly. Slowly bring to a boil, stirring constantly; remove from heat. Transfer to a large bowl; cool completely., Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.

Nutrition Facts : Calories 211 calories, Fat 11g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 272mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CLASSIC POTATO SALAD (MAKEOVER)



Classic Potato Salad (Makeover) image

From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 13

6 medium red potatoes (2 lb), peeled
3 hard-cooked eggs, chopped
2 medium stalks celery, chopped (1 cup)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped red bell pepper
3/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
Paprika

Steps:

  • In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
  • In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
  • In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
  • Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

MAKEOVER LOADED BAKED POTATO SALAD



Makeover Loaded Baked Potato Salad image

Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 11

2-1/2 pounds small unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-boiled large eggs, chopped
4 bacon strips, cooked and crumbled
1/2 cup shredded reduced-fat cheddar cheese
1 cup chopped sweet onion
1 dill pickle, chopped
1/2 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1 teaspoon prepared mustard

Steps:

  • Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 340mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

HEALTHIER CREAMY POTATO SALAD



Healthier Creamy Potato Salad image

Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.

Provided by coweed

Time 1h50m

Yield 4

Number Of Ingredients 8

1 pound small new potatoes, quartered
½ cup plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups steamed cauliflower rice
¼ cup finely chopped fresh parsley

Steps:

  • Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
  • Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g

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