DEE'S TRI COLORED POTATO SALAD
I have had many potato salads in my lifetime. I like this one the best. I grew up with them made only with russet potatoes by my mom. I never liked hers because it us too mushy and russets make a grainy texture. I discovered I liked the texture and flavor of red potatoes better. Then when tri colored potatoes came out several yr ago, I started using them. I love the look of the yukon gold, red & purple potatoes in this salad. This is a borrowed net pic. I will post my pic when I make it tomorrow.
Provided by Dee Stillwell @LILLYDEE
Categories Potatoes
Number Of Ingredients 13
Steps:
- I like to steam my potatoes of this salad so the purple taters don't bleed their color so much. Steam until tender but not overdone & mushy. You can also use the steam water to cook the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes. Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!
MAMA'S OLD FASHIONED POTATO SALAD - DEE DEE'S
This is the way my mother and my grandmother always made their potato salad. A really nice side dish to go with BBQ! Not bad with fried chicken or for the holiday meals either. I'm sure this basic recipe has be around forever. It's tried and true in our household and the only way our family eats potato salad. Hope you enjoy!
Provided by Diane Atherton
Categories Potato Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don't over cook and don't under cook, you don't want mashed potato salad and you don't want under cooked potatoes; drain and rinse in cold water; drain well.
- 2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
- 3. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
- 4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don't need all the mayonnaise mixture; don't use it all, if salad seems to dry, add additional mayonnaise.
- 5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
- 6. NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
- 7. Pretty good with Crock Pot BBQ Chicken and some baked beans on the side...yum!!
PAULA DEEN'S POTATO SALAD
Paula has 2 tablespoons of Jane's Krazy Mixed-Up salt or seasoned salt listed on her recipe, I would definitely reduce the amount to 1-2 teaspoons, also I would add in 1 teaspoon ground black pepper --- serve this slightly warm or at room temperature
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
- Cut into cubes.
- In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
- Serve at room temperature.
Nutrition Facts : Calories 277.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 94.1, Sodium 134.2, Carbohydrate 38.1, Fiber 4.1, Sugar 3.3, Protein 7.7
DEE'S POTATO SALAD
Even picky eaters and kids love my potato salad. I have held on to this recipe for almost 20 years without sharing it. ENJOY!
Provided by Deanna Beach @deebeach65
Categories Potato Salads
Number Of Ingredients 7
Steps:
- Boil cubed potatoes until tender. Drain and let cool. When cool, place in a large bowl. Add the chopped onion and dill pickle relish to the potatoes.
- Separate the boiled eggs yolks from the white. Chop up the egg whites and place in with the potatoes. Place the boiled egg yolks in a medium size bowl and mash them with a fork until fine.
- Add the cup of mayo to the bowl with the egg yolks. Next, add the ranch dressing powder to the bowl. I recommend a small hand mixer or a small hand blender to mix the powder, mayo and egg yolks. If it is too thick, I add a little dill pickle juice. Mix until creamy. Add to the large bowl of potatoes, onions, and dill pickle relish and mix well.
- Place in a covered dish and put in the fridge. Serve when chilled.
DEE'S POTATO SALAD
Steps:
- Boil potatoes in the skin until you can easily pierce with a knife. Drain and allow to cool. Peel and chop into chunks. Mix together potatoes, eggs, celery, and onion. Mix mustard, vinegar and mayonnaise, then gently blend into potato mixture. Sprinkle with paprika.
DEE'S POTATO SALAD DRESSING
This came from a friend of mine who lived in TN who passed away about 5 years ago. Her Grandmother always made this and it is an excellant dressing. It is a tad sweet so you can cut back on the sugar if you like but I find it even better after it has sat over night so the potatoes have a chance to soak up the flavors! I also add cut up hard boiled eggs to my potato salad. To be honest I have no idea how much it makes and how many servings. I make this when I am having company and I boil about 5 lbs of potatoes and it cover that amount.
Provided by Mnheartbreaker
Categories Salad Dressings
Time 1h10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler bring eggs, vinagar, and sugar to a boil, stir constantly. Cool. When cool add 1 Cup Mayo, and 1 T mustard.
Nutrition Facts : Calories 277.4, Fat 14.8, SaturatedFat 2.4, Cholesterol 80.7, Sodium 330, Carbohydrate 34.7, Fiber 0.1, Sugar 27.7, Protein 2.5
DEEN BROS. KIELBASA POTATO SALAD
Not your ordinary potato salad. This recipe is served warm or at room temperature, like a German Potato salad is served. Very versitile because it can be served for a picnic in the summer sun though it's hearty enough for a dinner in the dead of winter as a one dish meal or along side of a green salad or veggie and warm crusty bread. It's very yummy indeed! Courtesy of the Deen Bros. cookbook "Y'all Come Eat".
Provided by TheDancingCook
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutchpan, bring water to a boil; add potatoes and boil for about 25 minutes or until tender.
- Let potatoes cool; cut them into quarters and place in a large mixing/serving bowl.
- In a large skillet, heat 2 tsp oil over medium-high heat; brown keilbasa and transfer to a paper towel-lined plate to drain and add keilbasa to potatoes.
- For the dressing, whisk vinegar, mustard, garlic,salt and pepper until combined; slowly whisk in 3 Tbsp of oil.
- Add dressing, celery and onions to potato/keilbasa bowl and toss to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 371.7, Fat 28.2, SaturatedFat 7, Cholesterol 37.4, Sodium 726.1, Carbohydrate 20.8, Fiber 2.4, Sugar 2.6, Protein 9.4
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