Saras Special Red Potato Salad Recipes

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RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

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.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

RED'S POTATO SALAD



Red's Potato Salad image

This recipe was used in family's catering business for over 40 years; even today it receive lots of compliments.

Provided by SFLOOKOUT

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 50

Number Of Ingredients 16

40 baby russet potatoes
6 large hard-boiled eggs - whites diced, yolks whole
3 stalks celery with leaves, diced
5 green onions, sliced
4 radishes, minced
2 cups mayonnaise
3 tablespoons sweet pickle relish
3 tablespoons whole grain mustard
2 tablespoons dried chives
2 tablespoons mustard-mayonnaise sandwich sauce (such as Durkee® Famous Sauce®)
1 tablespoon dried parsley
1 teaspoon kosher salt
½ teaspoon dried basil
¼ teaspoon ground white pepper
6 radishes, cut into roses
3 large hard-boiled eggs, sliced

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
  • Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
  • Garnish potato salad with radish roses and egg slices.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 30.9 g, Cholesterol 42 mg, Fat 8.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 152.3 mg, Sugar 1.9 g

SARA'S SPECIAL RED POTATO SALAD



Sara's Special Red Potato Salad image

Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.

Provided by Sara

Categories     Red Potato Salad

Time 30m

Yield 6

Number Of Ingredients 10

4 cups peeled and diced red potatoes
¾ cup vanilla yogurt
¼ cup chopped green onions
½ lemon, juiced
½ cup chopped celery
½ cup shredded carrots
¼ cup fresh bean sprouts
⅛ cup minced red onion
salt and pepper to taste
1 dash garlic salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
  • In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 25.2 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 95.5 mg, Sugar 6.1 g

SARA'S SPECIAL RED POTATO SALAD



Sara's Special Red Potato Salad image

Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.

Provided by sal

Categories     Red Potato Salad

Time 30m

Yield 6

Number Of Ingredients 10

4 cups peeled and diced red potatoes
¾ cup vanilla yogurt
¼ cup chopped green onions
½ lemon, juiced
½ cup chopped celery
½ cup shredded carrots
¼ cup fresh bean sprouts
⅛ cup minced red onion
salt and pepper to taste
1 dash garlic salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
  • In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 25.2 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 95.5 mg, Sugar 6.1 g

LINDA'S SPECIAL POTATO SALAD



Linda's Special Potato Salad image

This yummy potato salad is a favorite of mine...Every time I bring it to a get together, I am asked for the recipe...Try it and see for yourself!

Provided by Lindas Busy Kitchen

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

5 lbs red potatoes, with skins on
2 cups mayonnaise (more or less depending on how you like it, Do NOT use fat free or low fat)
1 large onion, finely diced
2 stalks celery, finely diced or 1 teaspoon celery seed
3 carrots, finely diced
1 green pepper, finely diced
6 hard-boiled eggs, finely chopped
3 tablespoons fresh finely chopped chives
20 green olives, finely chopped
1/4 cup yellow mustard
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
  • Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
  • Mix other ingredients, and add to chilled potatoes. Let set in the fridge for at least 2 hours before serving for flavors to meld.
  • Serve chilled.

Nutrition Facts : Calories 707, Fat 34, SaturatedFat 5.9, Cholesterol 206.9, Sodium 1172.3, Carbohydrate 89.4, Fiber 9, Sugar 16, Protein 15.6

SARA'S SPECIAL RED POTATO SALAD



Sara's Special Red Potato Salad image

Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.

Provided by sal

Categories     Red Potato Salad

Time 30m

Yield 6

Number Of Ingredients 10

4 cups peeled and diced red potatoes
¾ cup vanilla yogurt
¼ cup chopped green onions
½ lemon, juiced
½ cup chopped celery
½ cup shredded carrots
¼ cup fresh bean sprouts
⅛ cup minced red onion
salt and pepper to taste
1 dash garlic salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
  • In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 25.2 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 95.5 mg, Sugar 6.1 g

SALLY'S RED POTATO SALAD



Sally's Red Potato Salad image

This is a family favorite and is always requested for a gathering. Very easy to prepare; lots of flavor. You can add a small amount of finely diced onion and/ or egg if you like, but this is just how we enjoy it. Serving size is based on 4 oz per person.

Provided by TheDancingCook

Categories     Potato

Time 55m

Yield 20 serving(s)

Number Of Ingredients 6

5 lbs red potatoes, unpeeled
1 1/2 cups sour cream
1 1/2 cups heavy mayonnaise (Kraft)
1 stalk celery, diced fine
salt and pepper, to taste
paprika, for topping

Steps:

  • Place unpeeled potatoes in the bottom of a large saucepan; cover with water.
  • Bring to a boil, cook until potatoes are soft, about 30-40 minutes.
  • Drain; let potatoes cool.
  • Cube potatoes and place in a large mixing bowl.
  • Add sour cream, mayo and celery; stir to combine all ingredients well.
  • Add salt and pepper, to taste.
  • Top with papirka.
  • Chill.

Nutrition Facts : Calories 181.8, Fat 9.4, SaturatedFat 2.9, Cholesterol 13.6, Sodium 161.1, Carbohydrate 22.8, Fiber 2, Sugar 3.2, Protein 2.7

RED POTATO SALAD



Red Potato Salad image

This easy red potato salad is perfect for your next bbq or potluck!

Provided by Six Sisters Stuff

Number Of Ingredients 10

1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon dijon mustard
1 teaspoon garlic salt
1 tablespoon olive oil
1 tablespoon apple cider vinegar
Pinch of pepper
2 1/2 lbs red potatoes, cut into small wedges
1/2 sweet onion, chopped very finely (you can leave this out if you don't like onion)
2 tablespoons dill (I think fresh tastes the best)

Steps:

  • In a large bowl, mix together mayonnaise, yogurt, dijon mustard, garlic salt, olive oil, vinegar, and pepper until completely combined to make a dressing.
  • In a large pot, place potato wedges and cover with water. Cook over medium-high heat until tender (about 10-15 minutes depending on the size of the chunks).
  • Once potatoes are tender, drain and add to the large bowl of dressing. Toss to coat.
  • Mix in sweet onion and dill. You can serve it warm, or refrigerate for 2-3 hours and serve cold.

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