OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
FESTIVE POTATO SALAD
This is a Taste of Home recipe from around 2002. It's a great variation on the traditional potato salad and great served for the holidays.
Provided by AmyZoe
Categories Potato
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper.
- In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings.
- Pour over potato mixture.
- Toss to coat.
- Gently stir in tomatoes, peas, and cheese.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 351.9, Fat 17.5, SaturatedFat 5.4, Cholesterol 107.6, Sodium 460.8, Carbohydrate 39.5, Fiber 4.2, Sugar 6.6, Protein 10.4
FESTIVE POTATO SALAD
I whipped up this salad with what I had on hand. The flavor is very fresh. If you have a pressure cooker, the potatoes cook in 5 minutes! Try to use some red or yellow sweet peppers in this, their sweetness is an important flavor component.
Provided by Deb Wolf
Categories Toddler Friendly
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
- Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
- Cut eggs in half. Chop whites and set aside.
- Put yolks in a large bowl and mash with a fork.
- Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
- Stir in red, yellow and green peppers and chopped scallions.
- Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
- Chill for at least 2 hours. Keep cold.
- * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.
Nutrition Facts : Calories 236, Fat 3.3, SaturatedFat 1.1, Cholesterol 95.4, Sodium 467.3, Carbohydrate 44.4, Fiber 5.7, Sugar 2.5, Protein 8.2
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