Fathers Day Potato Salad Recipes

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FATHER'S DAY POTATO SALAD



Father's Day Potato Salad image

This potato salad has a lot of flavor and is a refreshing change to the blah potato salad we often find.

Provided by Wendy2

Categories     Potato

Time 42m

Yield 6 serving(s)

Number Of Ingredients 15

6 -8 medium red potatoes
1 1/2 cups mayonnaise
1/3 cup mustard
3 tablespoons vinegar
3 dashes hot sauce
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup sweet pickle relish
2 dill pickles
1 1/2 cups celery
5 -6 radishes
2 hard-boiled eggs
1/2 cup marinated olive
4 green onions
6 sprigs fresh parsley

Steps:

  • Remove eyes from potatoes and cup up into desired size chunks.
  • Place in a sauce pan and cover with water.
  • Bring to boil.
  • Cook until soft but do not over cook.
  • Drain potatoes and let cool.
  • Add Mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish.
  • Mix well.
  • Chop dill pickles, celery, radishes, olives, parsley and green onions.
  • Mix into salad.
  • Chill for atleast one hour before serving.

Nutrition Facts : Calories 243.9, Fat 4, SaturatedFat 0.8, Cholesterol 62.2, Sodium 1259.5, Carbohydrate 47, Fiber 5.7, Sugar 12.2, Protein 7.4

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This Old Fashioned Potato Salad recipe is my version of the classic American potluck dish. Tender potatoes with a creamy, perfectly seasoned dressing. This fail-proof recipe is one of my old favorites!

Provided by Valerie Brunmeier

Categories     Salad     Side Dish

Time 35m

Number Of Ingredients 11

3 pounds Yukon Gold potatoes
¾ cup diced white onion
2 stalks celery (diced)
4 hard-boiled eggs (diced)
1 ½ cups mayonnaise
3 tablespoons sweet pickle relish ((see Notes below for alternate choices))
1 tablespoon yellow mustard
½ teaspoon celery salt
¼ teaspoon salt (or to taste)
freshly ground black pepper (to taste)
paprika for garnish

Steps:

  • Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
  • Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
  • In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
  • Sprinkle with paprika, cover and refrigerate for at least an hour or more.

Nutrition Facts : Calories 384 kcal, Carbohydrate 27 g, Protein 5 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 346 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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