PAT'S BAKED POTATO SALAD
This is much more than potato salad. It's a colorful potato side dish which complements just about any entree.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
- Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 21.9 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 556 mg, Sugar 5.6 g
PAT'S PICNIC POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
- Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
- Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.
PAT'S PICNIC POTATO SALAD RECIPE - (4.5/5)
Provided by á-78879
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature. Recipe courtesy The Neelys
PATTI'S POTATO SALAD
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
- Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
PAT'S OKIE POTATO SALAD
My cousin Pat, from the "Sooner State" gave me this recipe. Very simple and easy to prepare in a pinch. Cook time is chilling.
Provided by Naner
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the above prepared ingredients together.
- Place in casserole dish and sprinkle with paprika.
Nutrition Facts : Calories 347.9, Fat 4.1, SaturatedFat 1.3, Cholesterol 158.6, Sodium 119.4, Carbohydrate 66.8, Fiber 8.3, Sugar 3.8, Protein 12.3
PATIO POTATO SALAD
A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish that goes well with any entree. Since the flavors need time to blend, this is a nice make-ahead salad for family barbecues, potlucks and picnice. -Romaine Wetzel, Ronks, Pennsylvnia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and beaten egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise., In a large bowl, combine potatoes and hard-boiled eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika.
Nutrition Facts : Calories 208 calories, Fat 12g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 348mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
PATTI LABELLE POTATO SALAD
Make and share this Patti Labelle Potato Salad recipe from Food.com.
Provided by violetsandamethyst
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).
Nutrition Facts : Calories 179.1, Fat 7.1, SaturatedFat 1.5, Cholesterol 96.4, Sodium 204, Carbohydrate 24, Fiber 2.5, Sugar 3.9, Protein 5.8
POTATO SALAD FOR ONE
When I became a widower, I took to heart the challenge of learning to cook just for myself. I now have a growing collection of wonderful single-serving recipes. This potato salad is delicious and a snap to prepare for even the newest cook.-Ray Klinge, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the Miracle Whip, celery, onion, relish, pimientos, mustard, vinegar, salt and pepper. Add potato and toss to coat. Chill for 1 hour.
Nutrition Facts : Calories 603 calories, Fat 45g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 724mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein.
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