Nanas Potato Egg Salad Recipes

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NANA'S POTATO SALAD



Nana's Potato Salad image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 11

About 5 large potatoes; peeled, cubed and boiled
one medium onion, chopped
one stalk of celery, chopped
2tbsp. butter or margarine
1/4 cup raisins, chopped
about 1/4 cup fresh dill, chopped
about 1 tsp. dried rosemary
1/4 cup mayonnaise
3 tbsp. extra virgin olive oil
1/4 cup apple cider vinegar
salt and pepper to taste

Steps:

  • Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.

NANAS POTATO EGG SALAD



Nanas Potato Egg Salad image

This recipe can have so many other added ingredients to spice it up. I have added 1T of deli mustard for an extra kick or when I was running low on mayo I added ranch or ceaser parm salad dressing. Either way, try to make aeach recipe your own :-) ENJOY

Provided by Danielle Torney

Categories     Potato Salads

Number Of Ingredients 7

3 large idaho potatoes
1 large egg
2 stick celery finely chopped
1/2 onion finely chopped
1 1/2 c mayonnaise
1 Tbsp apple cider vinegar
seasoned salt to taste

Steps:

  • 1. Boil potatoes and egg until potatoes are tender (about 30 min). Drain and let them cool in strainer then put in fridge overnight (DO NOT PEEL POTATOES OR EGG UNTIL TOMORROW)
  • 2. Peel potatoes and cut into bite size pieces and slice or chop egg
  • 3. In a large bowl add remaining ingredients. When the dressing is to your liking mix in potato and egg then chill for 2 hours

BAKED CHEDDAR EGGS & POTATOES



Baked Cheddar Eggs & Potatoes image

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

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