Marzetti Old Fashioned Potato Salad Recipes

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CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

MARZETTI



Marzetti image

I got this recipe from a friend, who got it from her aunt, who got it from...who knows? Whatever the original source, it's a tasty favorite that's a cinch to make.-Margaret Adams, North Vernon, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
1/3 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.

Nutrition Facts : Calories 473 calories, Fat 19g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1256mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.

ALL-AMERICAN POTATO SALAD



All-American Potato Salad image

Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

HELLMANN'S THE ORIGINAL POTATO SALAD



Hellmann's the Original Potato Salad image

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

2 lbs potatoes, peeled and cut into 3/4-inch chunks (5 to 6 medium)
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

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.

MARZETTI® OLD FASHIONED POTATO SALAD



Marzetti® Old Fashioned Potato Salad image

Classic flavors converge in this salad that features sweet pickle relish, red bell peppers, chopped celery, and creamy Marzetti® Slaw Dressing.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 7

½ cup Marzetti® Slaw Dressing
4 cups cooked potatoes, cold, pared and diced
2 large eggs hard cooked eggs, chopped
½ cup celery, chopped
¼ cup sweet pickle relish
2 tablespoons fresh red bell peppers, diced
1 pinch Salt and pepper to taste

Steps:

  • Combine all ingredients in large bowl. Mix well. Chill to blend flavors. Garnish with more hard boiled eggs and tomato wedges, if desired.

Nutrition Facts : Calories 181 calories, Carbohydrate 22.6 g, Cholesterol 56.5 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 279 mg, Sugar 6.3 g

MARZETTI® OLD FASHIONED POTATO SALAD



Marzetti® Old Fashioned Potato Salad image

Classic flavors converge in this salad that features sweet pickle relish, red bell peppers, chopped celery, and creamy Marzetti® Slaw Dressing.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 7

½ cup Marzetti® Slaw Dressing
4 cups cooked potatoes, cold, pared and diced
2 large eggs hard cooked eggs, chopped
½ cup celery, chopped
¼ cup sweet pickle relish
2 tablespoons fresh red bell peppers, diced
1 pinch Salt and pepper to taste

Steps:

  • Combine all ingredients in large bowl. Mix well. Chill to blend flavors. Garnish with more hard boiled eggs and tomato wedges, if desired.

Nutrition Facts : Calories 181 calories, Carbohydrate 22.6 g, Cholesterol 56.5 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 279 mg, Sugar 6.3 g

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)



Margie's Potato Salad (With Italian Dressing) image

This is my mom's potato salad recipe, which I just love. I haven't seen one here exactly like it. It uses italian dressing to give it flavor, and doesn't have pickles or mustard. The key to an excellent final product is letting the Italian dressing sit for a couple of hours and soak up the flavors before adding the mayo. My favorite dressing to use is the kind you make yourself from a package, adding oil, water and vinegar - just be sure you've made it up ahead of time so it is full of flavor by the time you need it. Cooking time is marinating time.

Provided by jswinks

Categories     Potato

Time 3h

Yield 12 serving(s)

Number Of Ingredients 8

6 -8 medium potatoes
1/4 cup onion, chopped
1/4 cup Italian salad dressing
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/2 cup celery, chopped
2 eggs (hard cooked, chopped)

Steps:

  • Cook potatoes unpeeled. (they don't fall apart this way!).
  • Drain and cool.
  • Peel and cut into cubes.
  • Stir in onion, italian salad dressing, salt, and pepper.
  • Cover and refrigerate ate least 2 hours.
  • Toss with mayonnaise.
  • Add celery and eggs, mixing gently.

Nutrition Facts : Calories 148.7, Fat 5.6, SaturatedFat 1, Cholesterol 37.8, Sodium 365.9, Carbohydrate 22, Fiber 2.5, Sugar 2.1, Protein 3.4

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