Why I Get Invited To Picnics Potato Salad Recipes

WHY I GET INVITED TO PICNICS POTATO SALAD

Why I Get Invited to Picnics Potato Salad image

This is a running joke with friends that the only reason they keep me around is for this potato salad. Since becoming a RZ junkie, I actually made it and measured stuff out. How great, the next time someone wants the recipe, I can send them here! Just in time for summer BBQ's.

Provided by Kiwiwife

Categories < 60 Mins

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs red potatoes
12 stalks celery, from heart diced small
1 medium red onion, diced small
2 cups mayonnaise
1/4 cup yellow mustard
1 3/4 tablespoons Lawry's Seasoned Salt
1 teaspoon paprika
1/2 teaspoon black pepper

Steps:

Scrub potatoes and cut into 1 1/2 to 2" pieces.
Put in pot and cover with cold water. Bring to a boil and cook until fork tender.
While they are cooking, put celery and onion in large tupperware container.
Add drained and rinsed potatoes.
Add remaining ingredients.
Mix well and refrigerate overnight in sealed container.

Nutrition Facts : Calories 360.3, Fat 16.2, SaturatedFat 2.4, Cholesterol 12.2, Sodium 409.4, Carbohydrate 50.2, Fiber 5, Sugar 6.7, Protein 5.3

PICNIC POTATO SALAD

Picnic Potato Salad image

This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

Provided by foodtvfan

Categories Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

Steps:

Scrub potatoes. Cut in half if large.
In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
Drain; return potatoes to pot to dry over low heat for 30 seconds.
Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
Add finely diced celery and chopped green onions or sweet onion to bowl.
Add red or green pepper and finely chopped pepperoni or kielbasa if using.
Peel cooled potatoes.
Cut potatoes into 3/4 inch cubes or 1/4ï¿½ slices. Add to veggies in the bowl.
Dressing:.
In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
Gradually whisk in oil until blended.
Stir in parsley, if using.
Pour dressing over potato mixture.
Gently toss to coat well.
Taste and adjust seasonings.

Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3

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