Potato Egg Casserole A La Hot Potato Salad Recipes

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POTATO AND EGG CASSEROLE



Potato and Egg Casserole image

This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.

Provided by Connie

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  • In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  • In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g

HOT POTATO SALAD



Hot Potato Salad image

Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

6 bacon strips
1 medium onion, chopped
2 tablespoons all-purpose flour
2 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3/4 cup water
1/2 cup vinegar
5 medium potatoes (about 2 pounds), peeled, cooked and sliced

Steps:

  • In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

POTATO & EGG CASSEROLE



Potato & Egg Casserole image

Potato Casserole is an easy casserole dish that we like to cook on weekends and take for lunch all week. Saves us a bundle on our Eating Out budget when we bring our own lunch and tastes much better than the old PB&J sandwich route.

Provided by J Wong

Categories     Potato

Time 50m

Yield 1 3 Quart Casserole Dish, 8 serving(s)

Number Of Ingredients 6

7 large russet potatoes
9 eggs
12 slices American cheese
4 ounces sliced turkey
1 (24 ounce) container sour cream
1 (6 ounce) can French's French fried onions (optional)

Steps:

  • Boil potatoes with the skin on.
  • Boil eggs until hard boiled.
  • Drain and remove potatoes when soft through the center. Remove skin and let cool.
  • Drain and remove eggs when hard boiled. let cool and remove shell.
  • Cut potatoes into 1/2" slices.
  • Cut eggs into 1/4" slices.
  • Cut lunchmeat into 1-2" strips.
  • In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
  • Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
  • Repeat as needed until the casserole is full and the top layer is cheese.
  • If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
  • Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
  • Remove from heat and let cool for 15 minutes. Serve and enjoy!

HOT GERMAN POTATO SALAD CASSEROLE



Hot German Potato Salad Casserole image

Passed down from my German/Dutch Grandmother. A hot potato salad with bacon, cheese and a creamy/vinegar sauce makes this a wonderful dish to serve with bratwurst on a cold fall day in Deutschland or wherever you might be. I usually double the bacon and sauce to make this extra flavorful.

Provided by LizgraEva

Categories     Salad     Potato Salad Recipes     German Potato Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

4 cups cubed potatoes
6 slices bacon
1 cup diced celery
3 green onions, diced
½ cup mayonnaise
¼ cup vinegar
2 teaspoons white sugar
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
  • Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
  • Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
  • Bake in preheated oven until cheese is melted, 20 to 35 minutes.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 16.4 g, Cholesterol 30.9 mg, Fat 19.6 g, Fiber 2.1 g, Protein 8.7 g, SaturatedFat 6.2 g, Sodium 667.9 mg, Sugar 2.3 g

POTATO EGG CASSEROLE A LA HOT POTATO SALAD



Potato Egg Casserole a La Hot Potato Salad image

I found this in a potato cookbook I picked up in a thrift shop and adapted it a little to suit our tastes. It's a great side for a BBQ in the colder weather.

Provided by Mandy

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 potatoes, peeled and diced
4 -6 hard-boiled eggs, peeled and chopped
3 green onions, finely chopped
1 tablespoon parsley, chopped
1 -2 teaspoon mustard (I use 2 tsp Dijon mustard)
fresh ground black pepper
250 g low-fat sour cream
4 slices bacon, chopped and cooked
1/4 cup milk (optional)
1/2 cup cheddar cheese, grated

Steps:

  • Cook potatoes in boiling water until tender; drain and cool.
  • Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
  • Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
  • Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.

Nutrition Facts : Calories 382.3, Fat 18.7, SaturatedFat 8.5, Cholesterol 177.8, Sodium 266.4, Carbohydrate 40.2, Fiber 4.9, Sugar 2.4, Protein 14

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