Whole Lotta Love Potato Salad Recipes
LELA'S FOURTH OF JULY POTATO SALAD
This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.
Provided by Lela
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 4h
Yield 30
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
- Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
- Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 28.4 g, Cholesterol 113.1 mg, Fat 22.5 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 839.4 mg, Sugar 1.8 g
WHOLE LOTTA LOVE POTATO SALAD
This is a recipe I've developed over the years. It's always a big hit at family BBQs. I took a batch over to a neighbor's cook out and the lady of the house took one bite and exclaimed "There's a whole lotta love in this potato salad."
Provided by Pokey in San Antonio
Categories Potato
Time 36m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Add potatoes to boiling, salted water. Once water returns to a brisk boil, stir occasionally, and after 4 or 5 minutes check for doneness often. I found the best way is to take one of the larger pieces out and taste. As soon as the sample piece no longer has a raw potato taste, but is still firm, remove, drain, and immerse in cold water to stop cooking. Chill.
- Mix mayo, mustard, pepper, salt, and dill.
- Chop onion to a medium dice.
- Dice firm tomato and squeeze off juice.
- Dice bell pepper.
- Squeeze off juice from pickle relish.
- Once potatoes are chilled, gently fold in the onions, tomatoes, and bell pepper.
- Gently fold in the sauce. Don't add all at once. Add until you have the desired consistency.
- Remove yokes from 3 of the eggs and crumble into the salad. (Adding extra crumbled hard boiled egg yokes is also a great way dry up the salad should it be too soupy).
- Dice the whites and add to salad.
- Slice the remaining 2 hard boiled eggs using an egg slicer.
- Pour salad into serving container and spread top smooth.
- Top with egg slices, then sprinkle on paprika.
Nutrition Facts : Calories 262, Fat 10.7, SaturatedFat 2, Cholesterol 111.9, Sodium 787.3, Carbohydrate 36.8, Fiber 3.9, Sugar 5.9, Protein 6.6
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