Chunky And Creamy Potato Salad Recipes

GRANDMA'S CREAMY POTATO SALAD

Grandma's Creamy Potato Salad image

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

Steps:

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

CHUNKY POTATO SALAD

Chunky Potato Salad image

My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.

Provided by dpkeith

Categories Potato

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 10

Ingredients

8 small-med red potatoes
4 large eggs
1/2 small onion, chopped (preferably sweet)
2 -3 gherkins, chopped
1/2 cup salad dressing (Miracle Whip)
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon celery salt
1/4 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

- Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
- Cook eggs in a pot of salted water until done - about 20 minutes.
- Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
- Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
- In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
- Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
- Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.

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