CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
RED POTATO AND EGG SALAD
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
POTATO SALAD WITH EGGS RECIPE
Old Fashioned Potato Salad that tastes just like your grandma made it! Our Quick and easy Potato Salad with Eggs Recipe is a great summer side dish!
Provided by Courtney
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
- Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
- Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
- Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they're done, peel and chop them into bite size chunks.
- Wash, dry, and slice your scallions.
- Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.
- Mix together and top with some greens of the scallions and paprika.
Nutrition Facts : Calories 165 kcal, Carbohydrate 23 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 87 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
OLD-FASHIONED POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield about 40 (4-ounce) servings
Number Of Ingredients 8
Steps:
- In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
- Dice the celery stalks, and place to the side with eggs.
- In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
- Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.
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
OLD-FASHIONED POTATO SALAD
THE SECRET to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture. My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert! -Mary Elizabeth Martucci South Bend, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.
Nutrition Facts : Calories 616 calories, Fat 50g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
OLD-FASHIONED POTATO SALAD WITH EGGS
Serve up this Old-Fashioned Potato Salad with Eggs for a flavorful side dish. This Old-Fashioned Potato Salad with Eggs is just as tasty as Grandma's!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place potatoes in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 8 to 10 min. or until potatoes are tender, stirring after 5 min.
- Meanwhile, mix mayo, sour cream, mustard, pepper and pickle juice in large bowl until blended. Add pickles, celery, radishes and onions; mix well.
- Add potatoes and eggs to mayo mixture; mix lightly. Cut slice off top of each tomato. Scoop out centers of tomatoes; discard. Fill tomato shells with potato salad.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
OLD FASHIONED POTATO AND EGG SALAD
Make and share this Old Fashioned Potato And Egg Salad recipe from Food.com.
Provided by Kate in Ontario
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook peeled potatoes until tender firm, about 20 minutes.
- Drain and dice potatoes- season with oil and vinegar while still warm.
- Season to taste with salt and pepper.
- Add vegetables.
- Mix mustard with mayonnaise and blend with potato mixture.
- Add eggs and parsley and toss again.
- Taste and adjust seasoning, adding more mayonnaise if needed.
- Garnish with radish slices and paprika.
- Cool,cover and refrigerate overnight.
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OLD-FASHIONED POTATO SALAD WITH EGG - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.1/5 (8)Total Time 45 minsCategory Side DishCalories 257 per serving
- Cut the potatoes in half lengthwise and cut each half into thirds. Transfer potatoes to a large saucepan and cover with water by 1inch. Place over high heat and bring to a boil. Allow to boil for about 15 minutes, or until fork tender. Transfer the potatoes to a colander and strain thoroughly. Place in a large mixing bowl and sprinkle with vinegar and gently toss. Set aside to cool.
- While the potatoes are cooling, make the dressing. In a small bowl, whisk together mayonnaise, mustard, salt, dill, paprika and pepper. Set aside until ready to use.
- Scoop out about half of the potatoes, transfer to a smaller mixing bowl and using the back of a wooden spoon, or a potato masher, roughly mash and return to the large bowl, along with eggs, celery, pickles, bell pepper and yellow onion. Pour over the dressing and gently stir until well-combined. Cover and refrigerate for at least 3 hours, but preferably overnight. Serve and enjoy.
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