PICNIC POTATO SALAD
A wonderful old-fashioned chunky potato salad full of goodness with a creamy egg dressing. Love it!
Provided by Pat Nyswonger
Categories Salads
Time 1h30m
Number Of Ingredients 15
Steps:
- Wash the potatoes and add them to large pot, then cover with water. Season with salt -- 1 teaspoon for every quart of water. Add the vinegar and bring the water to a boil, then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with the tip of a sharp knife.
- Drain potatoes then add them to an ice bath to stop the cooking process. Once cooled, peel potatoes which should easily slip off with just slightly scraping and pulling.
- While the potatoes are cooking add the eggs in one layer to a large saucepan and cover with a couple inches of cold water. Bring to boil over high heat and cook for 1 minute. Remove the pot from the heat and with the lid on let stand for 15 minutes.
- Drain the hot water from the eggs and fill the pot completely with ice cubes. Allow to sit for 20 minutes. Peel eggs under the faucet with a thin stream of cold water running.
- After peeling the eggs, cut them and separate the yolks from the whites. Chop the whites into bite size pieces and reserve.
- In a medium bowl mash the yolks and mix in the mayonnaise, sour cream, and mustard until the consistency is similar to mayonnaise. Season to taste with salt and pepper. This is the dressing for the salad. Set aside while the rest of the salad is prepared.
- Cut peeled potatoes into bite-size chunks and add to a large bowl.
- Add the onions, celery, scallions, pickles, eggs whites and herbs to potatoes. Toss to combine then gently add the reserved egg dressing. Cover the salad with plastic wrap and refrigerate until ready to serve.
- To Serve: Remove plastic wrap and garnish with paprika and chopped chives, scallion tops or parsley.
Nutrition Facts : Calories 236 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 310 grams sodium, Sugar 3 grams sugar
PICNIC POTATO SALAD
This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.
Provided by foodtvfan
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Scrub potatoes. Cut in half if large.
- In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
- Drain; return potatoes to pot to dry over low heat for 30 seconds.
- Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
- Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
- Add finely diced celery and chopped green onions or sweet onion to bowl.
- Add red or green pepper and finely chopped pepperoni or kielbasa if using.
- Peel cooled potatoes.
- Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
- Dressing:.
- In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
- Gradually whisk in oil until blended.
- Stir in parsley, if using.
- Pour dressing over potato mixture.
- Gently toss to coat well.
- Taste and adjust seasonings.
Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3
PICNIC POTATO SALAD
Steps:
- Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
- Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
SUPER-SIMPLE PICNIC POTATO SALAD
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5h45m
Yield 16
Number Of Ingredients 11
Steps:
- In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
- Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
- Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
- Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
- Fold blue cheese and chives into potato salad until blended.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
More about "justin wilsons picnic potato salad recipe 395 recipes"
JUSTIN WILSON EASY COOKIN' EPISODE 13: PICNIC POTATO SALAD …
From youtube.com
Author Justin Wilson Southern Products LLCViews 32.5K
JUSTIN WILSON'S EASY COOKIN' EPISODE 16: POTATO SALAD AND
From youtube.com
ASTRAY RECIPES: JUSTIN WILSON'S POTATO SALAD
From astray.com
PICNIC POTATO SALAD | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
From dairyfarmersofcanada.ca
HOW TO MAKE PICNIC POTATO SALAD WITH RECIPE! - YOUTUBE
From youtube.com
59 BEST JUSTIN WILSON RECIPES IDEAS - PINTEREST
From pinterest.com
JUSTIN WILSONS POTATO SALAD - BIGOVEN
From bigoven.com
POTATO SALAD FROM JUSTIN WILSON - BIGOVEN
From bigoven.com
15 JUSTIN WILSON RECIPES BRINGING CAJUN COOKING TO …
From wideopeneats.com
JUSTIN WILSON'S PICNIC POTATO SALAD | THE VIRTUAL WEBER …
From tvwbb.com
JUSTIN WILSON POTATO SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
POTATO SALAD FROM JUSTIN WILSON RECIPE - COOKEATSHARE
From cookeatshare.com
CLASSIC PICNIC POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
JUSTIN WILSON: PICNIC POTATO SALAD | POTATO SALAD, RECIPE | TIME …
From facebook.com
JUSTIN WILSON SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PICNIC POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
REVIEW: WHICH POPULAR CHEF HAS THE BEST POTATO-SALAD RECIPE?
From insider.com
ASTRAY RECIPES: POTATO SALAD FROM JUSTIN WILSON
From astray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love