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 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
PAT'S PICNIC POTATO SALAD RECIPE - (4.5/5)
Provided by á-78879
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature. Recipe courtesy The Neelys
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
This mayonnaise-less potato salad recipe is from a James Beard cookbook. Be sure to pour the bacon drippings over the potatoes while the drippings are still hot so they will be absorbed.
Provided by iris5555
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rub sides and bottom of bowl with a crushed garlic clove.
- Peel potatoes while hot and place in bowl.
- Let potatoes stand until cool.
- In another bowl, slice cucumbers and sprinkle with salt and pepper.
- Slice cooled potatoes and pour heated bacon fat over them.
- Combine potatoes with cucumbers and onions and toss lightly.
- Add oil and vinegar and again toss lightly.
- Let stand 2 hours before serving.
- Add more oil and vinegar if needed.
Nutrition Facts : Calories 460.3, Fat 20.4, SaturatedFat 4.5, Cholesterol 6.1, Sodium 614.8, Carbohydrate 64.5, Fiber 8.2, Sugar 6.2, Protein 7.8
PAT'S BAKED POTATO SALAD
This is much more than potato salad. It's a colorful potato side dish which complements just about any entree.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
- Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 21.9 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 556 mg, Sugar 5.6 g
PICNIC PARTY POTATO SALAD
I got this recipe from my Mother-in-law. This is by far the best potato salad I've ever had! I believe she got it from a very good family friend. This is always a staple at any summertime gathering. It goes fast! Times are approximate.
Provided by Chef on the coast
Categories Potato
Time 3h
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Dice potatoes. Cook until tender; drain.
- Put into large bowl.
- Add onions and Italian dressing; toss to coat.
- Cover and chill at least 1 hour.
- Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
- Add celery, eggs and relish; toss lightly.
- Slice remaining eggs.
- Garnish top of salad.
- Sprinkle with paprika.
Nutrition Facts : Calories 384.9, Fat 16.6, SaturatedFat 3.2, Cholesterol 196.9, Sodium 1350, Carbohydrate 49.5, Fiber 5, Sugar 6, Protein 10.8
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
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.)
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
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