Debbies Personal Potato Salad Recipes

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DEBBIE'S PERSONAL POTATO SALAD



Debbie's Personal Potato Salad image

This potato salad is a high seller in our catering business. Many people are not fond lovers of mustard, so I came up with this as a substitute for the mustard.

Provided by Debbie Hoggan @smilingchef

Categories     Potato Salads

Number Of Ingredients 7

10 - russet potatoes, peeled and cubed
6 - eggs, boiled, shelled and chopped
1 - large vidalia onion, chopped
1 cup(s) miracle whip salad dressing
1/3 cup(s) kraft seven seas green godess salad dressing
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper

Steps:

  • Peel and cut raw potatoes into cubes. Rinse well and boil for 10-12 minutes. Drain and set aside. Make sure these are totally dry before mixing your potato salad. I often set them on a clean towel spread out on a cookie sheet for about half an hour.
  • Boil eggs, shell, rinse with cold water, chop and set aside. Chop Vidalia onion and also set aside.
  • When boiled potatoes are air dried, mix cubed potatoes, chopped eggs and onion in a large mixing bowl.
  • In a separate small bowl mix the miracle whip salad dressing, Green Goddess salad dressing, salt and black pepper. Pour over potatoes, egg and onion mixture and gently mix together. You may top with a gentle shake of paprika, and or sliced boiled eggs. Chill and serve.
  • Note: Some people enjoy more sauce in their salads, so just increase the two salad dressings per your personal taste. Be sure to increase or decrease your salt and pepper as well.

DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD



Deborah Roberts Perry, Georgia Potato Salad image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

6 white or Yukon gold potatoes (3 pounds)
3 large eggs
1/2 Vidalia onion, peeled and finely chopped
1/4 cup chopped pimento
3 tablespoons sweet pickle relish
1/2 cup spicy brown mustard
1/2 cup mayonnaise
Salt and freshly ground pepper
1 teaspoon paprika

Steps:

  • Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
  • With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
  • In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
  • Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
  • Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.

DEBBIE'S POTATOE SALAD



DEBBIE'S POTATOE SALAD image

NO MATTER WHERE I TAKE MY POTATOE SALAD EVERONE WANTS ME TO MAKE THEM SOME I DO NOT KNOW WHAT I DO DIFFERENT THAN ANYONE ELSE AND I USUALLY DO NOT MEASURE TO MAKE THIS SO I WILL TRY TO GIVE THIS RECIPE AS ACCURATE AS I CAN HOPE YOU WILL ENJOY.....

Provided by DEBORRAH PARKER @LADYBELLA

Categories     Potato Salads

Number Of Ingredients 9

1 package(s) 5 lbs potatoes peeled and cubed
6 - eggs, hard boiled chopped
1/2 cup(s) sweet pickle salad cubes
2 tablespoon(s) yellow prepared mustard
1 1/2 cup(s) mayonnaise
1 medium onion chopped fine
1/4 cup(s) sugar
1 teaspoon(s) black pepper
1 teaspoon(s) salt

Steps:

  • RINSE POTATOES.AND PUT IN POT AND BOIL TILL TENDER APPROX 15 TO 20 MINUTES.
  • DRAIN POTATOES IN COLANDER TILL ALL WATER IS GONE.
  • POUR BACK INTO POT.
  • ADD ALL THE OTHER INGREDIENTS.MIX WELL.IF IT IS NOT CREAMY ENOUGH ADD MAYONNAISE A LITTLE BIT AT A TIME TILL DESIRED CONSISTANCY IS REACHED.
  • ALSO ADD SOME SALT AND BLACK PEPPER TO TASTE.....

DILLY-OF-A-BAKED POTATO SALAD



Dilly-Of-A-Baked Potato Salad image

This potato salad is baked and served warm like a potato casserole.

Provided by MARBALET

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 4

Number Of Ingredients 13

3 russet potatoes
2 tablespoons vegetable oil
½ cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon prepared mustard
¼ teaspoon celery seed
⅓ teaspoon salt
½ cup water
2 tablespoons cider vinegar
½ cup chopped green bell pepper
¼ cup shredded carrots
½ teaspoon chopped fresh dill weed
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
  • Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
  • In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.
  • Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 34.6 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 286.6 mg, Sugar 3 g

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