Watkins Potato Salad Seasoning Recipe 475

AMERICAN POTATO SALAD

American Potato Salad image

Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.

Provided by JOSLYN

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 3h

Yield 12

Number Of Ingredients 9

Ingredients

5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
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.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g

WATKINS SECRET POTATO SALAD SEASONING AND POTATO SALAD RECIPE

Watkins Secret Potato Salad Seasoning And Potato Salad Recipe image

Yield 4 - 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons/35 ml salt
1 tablespoon/15 ml sugar
2 tablespoons Watkins Organic Onion Powder
3 & 1/2 teaspoons/17 ml Watkins Organic Ground Mustard powder
1/2 teaspoon/2.5 ml Watkins Organic Garlic Powder
1 teaspoon/5 ml organic ground celery seed
1 tablespoon/15 ml Watkins Organic Ground Black Pepper
1 tablespoon/15 ml Watkins Organic Parsley
1 teaspoon/5 ml organic tarragon
1 teaspoon/5 ml organic horseradish powder (optional)
6 medium potatoes, scrubbed not peeled
3 tablespoons/45 ml white vinegar
2/3 cup/160 ml mayonnaise
2 & 1/2 teaspoons/12 ml Watkins Potato Salad Seasoning

Steps:

To prepare the seasoning mix together all ingredients until well blended. Store in an 8 oz (250 ml) glass jar.
For potato salad. Boil potatoes in water until just tender; drain and cool.
Peel (if desired) and cube or dice potatoes.
Add remaining ingredients, toss lightly but thoroughly and allow to marinate for half an hour.
Chill salad until serving time.

WATKINS POTATO SALAD SEASONING RECIPE - (4.7/5)

Watkins potato salad seasoning Recipe - (4.7/5) image

Provided by Dazeek

Number Of Ingredients 9

Ingredients

1 tablespoon black pepper
1 teaspoon salt
1 ⁄2 tablespoon chicken bouillon powder
1 tablespoon dried parsley
1 ⁄2 teaspoon garlic powder
1 ⁄2 tablespoon onion powder
1 ⁄2 teaspoon celery seed
1 teaspoon marjoram leaves
1 large bay leaf

Steps:

Grind together and store in glass jar

POTATO SALAD SEASONING

Potato Salad Seasoning image

Originally developed as a substitute for a commercial potato salad seasoning, this is great on salads as well as beef roast, among other things. The beauty of making your own seasonings is that you can adjust the ingredients to suit your taste.

Provided by Chef Larmil

Categories < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon black pepper
1 teaspoon salt
1/2 tablespoon chicken bouillon powder
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon celery seed
1 teaspoon marjoram leaves
1 large bay leaf

Steps:

Mix well and grind in spice grinder (we use a dedicated coffee grinder as a spice grinder).
Store in airtight container.

Nutrition Facts : Calories 52.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.4, Sodium 3055.9, Carbohydrate 10.4, Fiber 3.2, Sugar 1, Protein 2.5

TANGY, ZESTY OIL AND VINEGAR POTATO SALAD

Tangy, Zesty Oil and Vinegar Potato Salad image

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less.

Provided by College Girl

Categories Potato

Time 45m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs potatoes, Yukon Gold about 5 medium unpeeled
1/4 cup vinegar, red wine vinegar
1/2 teaspoon sugar
1/2 onions or 1/2 red onion, very thinly sliced
1/4 cup olive oil, extra-virgin
2 tablespoons parsley, chopped

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE

Potato Salad with Kalamata-Hazelnut Vinaigrette image

Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 pounds Yukon Gold potatoes (about 5 medium), cut into 1/4-inch slices
1/2 cup chopped hazelnuts, toasted, divided
5 tablespoons rice vinegar, divided
1/4 cup water
1/4 cup olive oil
2 tablespoons minced fresh oregano
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
1/4 cup chopped Kalamata olives
2 medium ripe avocados
1 small red onion, finely chopped

Steps:

In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.

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