Red Potato And Egg Salad Recipes

RED POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

BACON-AND-EGG POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
• Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

RED POTATO AND EGG SALAD

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

EGG AND POTATO SALAD

Steps:

• Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

POTATO AND EGG SALAD

Steps:

• Prepare a iced water bath for the eggs. In a medium saucepan, combine potatoes with salted water to cover and bring to a boil. Gently add eggs, then boil 10 minutes more until potatoes are fork-tender. Transfer eggs the prepared ice bath to cool. Drain potatoes.
• Whisk together mustard and vinegar in the bottom of a large bowl. Add oil in a slow and steady stream, whisking constantly, until emulsified; remove and reserve 2 tablespoons dressing for serving. Add potatoes, chives, and parsley to large bowl; toss to combine. Season with salt and pepper.
• Peel eggs and quarter lengthwise. Season with salt and pepper. In a serving bowl, layer potatoes and eggs, drizzling eggs with extra dressing.

POTATO EGG SALAD WITH HERBS

Steps:

• Stir the green onions, herbs, and chives, mayonnaise and mustard in a large bowl. Add eggs and potatoes toss to coat. Season with salt and pepper.

CREAMY RED POTATO & EGG SALAD

Steps:

• Mix mayo, milk and salad dressing mixes in large bowl until well blended.
• Add remaining ingredients; mix lightly to coat.
• Refrigerate 3 hours or until ready to serve.

DEVILED EGG POTATO SALAD RECIPE

Steps:

• Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
• Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
• Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
• Coarsely chop the egg whites and set aside.
• Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
• Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
• Sprinkle paprika on top for garnish, cover and refrigerate until serving.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.

RED SKINNED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• 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 chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.