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
LINDA'S OLD-FASHIONED POTATO SALAD
This potato salad has FABULOUS FLAVOR... A little different than the traditional Potato Salad recipe... I made some today, and it reminded me to share this fantastic recipe with all of you! Great for barbecues, showers, picnics... Heck, good anytime!
Provided by Lindas Busy Kitchen
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
- Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
- Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
- When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
- Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
- Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
- Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
- Add to potato mixture, and carefully mix together.
- Adjust flavor with salt, and lots of freshly ground pepper.
- Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
- Makes 4-6 servings.
Nutrition Facts : Calories 508.9, Fat 26.4, SaturatedFat 4.9, Cholesterol 279.6, Sodium 4378.1, Carbohydrate 55.7, Fiber 5.4, Sugar 8.9, Protein 13.5
LINDA'S SPECIAL POTATO SALAD
This yummy potato salad is a favorite of mine...Every time I bring it to a get together, I am asked for the recipe...Try it and see for yourself!
Provided by Lindas Busy Kitchen
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
- Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
- Mix other ingredients, and add to chilled potatoes. Let set in the fridge for at least 2 hours before serving for flavors to meld.
- Serve chilled.
Nutrition Facts : Calories 707, Fat 34, SaturatedFat 5.9, Cholesterol 206.9, Sodium 1172.3, Carbohydrate 89.4, Fiber 9, Sugar 16, Protein 15.6
LINDA'S TWICE-BAKED POTATOES
These are just plain GOOOOOOOOD! These YUMMY babies go GREAT with just about any meat, fish, or poultry dish!
Provided by Lindas Busy Kitchen
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Wash potatoes.
- Pierce tops of potatoes with fork several times. Do not wrap in aluminum foil.
- Bake potatoes on oven rack 70-85 minutes or until tender when pierced. Remove from oven, and cool 10-15 minutes.
- Meanwhile, in lg. bowl, combine all remaining ingredients.
- Cut a thin slice off top of each potato.
- Using a teaspoon, scoop out center of each, leaving a thin shell.
- Add potato centers to cheese mixture. Using fork, break up potatoes, and mix until well blended. Spoon mixture into potato shells.
- Transfer to baking sheet.
- Position potatoes under broiler so that tops are 5" from heat source.
- Broil 4-6 mins., or until tops are golden brown.
- Turn off heat, close oven door, and leave potatoes in oven for an additional 7-10 mins., or until heated through.
LINDA'S FLUFFY MASHED POTATOES
These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.
Provided by Lindas Busy Kitchen
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, boil potatoes with salt until tender, 15-20 minutes.
- Drain water, and add remaining ingredients.
- Mash until smooth, with a potato masher.
- Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
- Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
- You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
- For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.
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