Picnic Potato Salad Recipes

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SUPER-SIMPLE PICNIC POTATO SALAD



Super-Simple Picnic Potato Salad image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 5h45m

Yield 16

Number Of Ingredients 11

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

  • In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  • Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  • Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

PICNIC POTATO SALAD



Picnic Potato Salad image

The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4-6 servings.

Number Of Ingredients 13

4 medium potatoes (about 1-1/2 pounds), peeled
1/2 medium cucumber, finely chopped
3/4 cup chopped fresh broccoli
1/2 cup finely chopped celery
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
2 tablespoons milk
2 tablespoons finely chopped onion
1-1/2 teaspoons chopped fresh parsley
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons white vinegar
3/4 teaspoon celery seed
1/2 teaspoon each salt, pepper and sugar

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes. , In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator.

Nutrition Facts : Calories 324 calories, Fat 24g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

PAT'S PICNIC POTATO SALAD



Pat's Picnic Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
Freshly ground black pepper
1/2 cup Parmesan
1 teaspoon red pepper flakes
1/2 cup olive oil

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.

PICNIC PARTY POTATO SALAD



Picnic Party Potato Salad image

I got this recipe from my Mother-in-law. This is by far the best potato salad I've ever had! I believe she got it from a very good family friend. This is always a staple at any summertime gathering. It goes fast! Times are approximate.

Provided by Chef on the coast

Categories     Potato

Time 3h

Yield 10-12 cups, 10-12 serving(s)

Number Of Ingredients 9

5 lbs red potatoes
1 cup sliced green onion
1/2 cup Italian dressing
1 cup mayonnaise
1/4 cup mustard
3 teaspoons salt
2 cups sliced celery
9 hard-boiled eggs, peeled and diced (4 in salad, rest for garnish on top)
1/2 cup dill pickle relish

Steps:

  • Dice potatoes. Cook until tender; drain.
  • Put into large bowl.
  • Add onions and Italian dressing; toss to coat.
  • Cover and chill at least 1 hour.
  • Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
  • Add celery, eggs and relish; toss lightly.
  • Slice remaining eggs.
  • Garnish top of salad.
  • Sprinkle with paprika.

Nutrition Facts : Calories 384.9, Fat 16.6, SaturatedFat 3.2, Cholesterol 196.9, Sodium 1350, Carbohydrate 49.5, Fiber 5, Sugar 6, Protein 10.8

PICNIC POTATO SALAD



Picnic Potato Salad image

This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

Provided by foodtvfan

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Scrub potatoes. Cut in half if large.
  • In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
  • Drain; return potatoes to pot to dry over low heat for 30 seconds.
  • Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
  • Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
  • Add finely diced celery and chopped green onions or sweet onion to bowl.
  • Add red or green pepper and finely chopped pepperoni or kielbasa if using.
  • Peel cooled potatoes.
  • Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
  • Dressing:.
  • In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
  • Gradually whisk in oil until blended.
  • Stir in parsley, if using.
  • Pour dressing over potato mixture.
  • Gently toss to coat well.
  • Taste and adjust seasonings.

Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3

PICNIC POTATO SALAD WITH NO MAYONNAISE



Picnic Potato Salad with No Mayonnaise image

This is a great potato salad if you're looking for one without mayonnaise.

Provided by It's A New Day

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 10

2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped onion
¾ cup crumbled blue cheese
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  • Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  • Fold blue cheese and chives into potato salad until blended.

Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g

JUSTIN WILSON'S PICNIC POTATO SALAD RECIPE - (3.9/5)



Justin Wilson's Picnic Potato Salad Recipe - (3.9/5) image

Provided by MKMILLION

Number Of Ingredients 12

5 pounds potatoes (new red or mix of white and red)
4 eggs, hard-boiled, chopped
1 cup dill pickle relish
1/2 cup sweet pickle relish
1 cup salad olives , chopped
1 cup onion, chopped fine
1/2 cup celery, chopped fine
1/2 cup parsley, chopped fine
12 ounces mayonnaise
1/4 cup yellow mustard
Salt, to taste
Hot sauce, to taste

Steps:

  • Boil potatoes in skins. Let cool then quarter or halve (smaller ones). Mix mayo, mustard, salt and hot sauce in bowl. Place potatoes and other ingredients in bowl. Add mayo mix and toss. Let sit in fridge and blend preferably overnight.

PICNIC POTATO SALAD



Picnic Potato Salad image

Categories     Salad     Potato     Picnic     Mayonnaise     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped Italian parsley
3/4 cup mayonnaise
3/4 cup sour cream
4 teaspoons Dijon mustard

Steps:

  • Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
  • Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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