Sharons Potato Salad Recipes

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SANDY'S POTATO SALAD



Sandy's Potato Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 40 servings

Number Of Ingredients 9

5 pounds white boiling potatoes, cooked, diced and cooled
4 to 5 hardboiled eggs, finely chopped
1 cup chopped celery
1/2 cup sweet pickle relish
1/2 cup finely chopped onion
2 cups mayonnaise
2 tablespoons brown mustard
2 tablespoons sugar
Salt and pepper

Steps:

  • Place the potatoes in a large bowl. Add the eggs, celery, relish and onions.
  • Mix the mayonnaise, mustard and sugar in a small bowl. Slowly pour the mayonnaise mixture into the potatoes - don't put it all at once - and mix together until moist. You might not use all of the 2 cups of the mayonnaise mixture (it depends on the potatoes). Add salt and pepper to taste.

SHARON'S POTATO SALAD



SHARON'S POTATO SALAD image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 6

red potatoes
green onions
one or two large tomatoes
salt and pepper
Dressing:
Equal amounts of Miracle Whip Salad Dressiong and mayonaise

Steps:

  • 1. Boil red potatoes with skins on until fork can go through the potato easily. Let cool then peel. Dice the potatoes and place in bowl. 2. Cut up one or two bunches of green onions, depending on the amount of onions you like. Add to the potatoes. Salt and pepper to taste. 3. Mix equal parts of Miracle Whip and mayonnaise and dilute with milk to consistency you like. Pour over potato, onion, tomato mixture.

SHARON TURNER'S POTATO SALAD



Sharon Turner's Potato Salad image

Provided by Leslie Land

Categories     weekday, side dish

Time 45m

Yield Twelve to 16 servings

Number Of Ingredients 17

3/4 cup extra-virgin olive oil
3 tablespoons tarragon vinegar
1/4 teaspoon salt, or to taste
Several grinds of the pepper mill
4 pounds Ping-Pong ball-size red-skinned or yellow-fleshed boiling potatoes, steamed until barely tender, allowed to cool and cut into quarters, about 12 cups prepared
3/4 cup thinly sliced scallions
1/3 cup finely minced fresh parsley
1/3 cup finely minced fresh tarragon
2 tablespoons minced fresh dill
2 tablespoons minced fresh lovage or celery leaves
1 pound green snap beans, steamed until barely tender, cooled and cut into 1-inch lengths, about 4 cups
4 hard-boiled eggs, coarsely chopped
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh chervil
2 large cloves garlic, finely minced
1 cup finely sliced celery
2 to 3 cups cooked lobster, shrimp, crabmeat or mussels, cut if necessary into bite-sized chunks

Steps:

  • Whisk the oil with the vinegar, salt and pepper. Transfer a half cup of the dressing to a large bowl and combine with the potatoes, scallions and additions of choice. If the salad seems dry, correct with some or all of the reserved dressing.
  • Marinate at room temperature for at least a half hour, taste, correct salt and serve. The salad will keep, refrigerated, for three or four days.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 3 grams

SALLY'S POTATO SALAD



Sally's Potato Salad image

Provided by Food Network

Time 20m

Yield 5 cups

Number Of Ingredients 8

3 pounds small Yukon Gold potatoes
Large pinch salt
1/2 cup freshly chopped Italian parsley leaves
1/4 cup fresh tarragon leaves, chopped
1/2 cup whole-grain mustard
1 cup mayonnaise
1 tablespoon capers
Freshly ground black pepper

Steps:

  • Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool.
  • Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes.

HELLMANN'S THE ORIGINAL POTATO SALAD



Hellmann's the Original Potato Salad image

A longtime favorite of my family. We don't have an outdoor summer gathering without this and Hellmann's Classic Pasta Salad. Can't go wrong with these delicious recipes. FYI: because of the mayo content, we put the bowl of salad into a slightly larger-sized bowl filled halfway with ice to keep the salads cold and fresh.

Provided by aHardDaysNight

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 3/4-inch chunks (5 to 6 medium)
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Steps:

  • In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
  • In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
  • Serve chilled or at room temperature.

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

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