POTATO EGG SALAD
Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
- Garnish with some Old Bay.
Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9
SIMPLE POTATO SALAD
This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!
Provided by Lisa T
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 3
Number Of Ingredients 3
Steps:
- Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
- Peel the eggs and cut around the egg white; keep the yolk whole.
- Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
- Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g
DILLY POTATO & EGG SALAD
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
SIMPLE POTATO & EGG SALAD
A quick, simple and nutritious main-course salad. The dressing is made with a mixture of mayonnaise and yoghurt, so isn't as unhealthy as some! Having said that, there is quite a lot of sauce with the proportions given, so you may want to cut back on the quantities of both mayonnaise and yoghurt. By the way, I boil the potatoes in their skins, then remove only the loose bits of skin when I am mixing the salad. You can, of course, add whatever else you like to the salad, but this basic recipe is very satisfying and delicious in an uncomplicated sort of way :-)
Provided by Syrinx
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
- Add the quartered new potatoes, and toss well.
- Roughly chop the eggs and add them to the potatoes with the sliced radishes.
- Turn gently to mix, then chill until ready to serve.
- When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
- Garnish with chopped fresh parsley and a little extra black pepper.
Nutrition Facts : Calories 277.5, Fat 13.1, SaturatedFat 3.4, Cholesterol 221.9, Sodium 266, Carbohydrate 29.7, Fiber 3.9, Sugar 5.4, Protein 11.5
EGG AND POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
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.
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
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