PATTI LABELLE'S POTATO SALAD
Steps:
- Add the red potatoes and 1 tbsp of sea salt to a large pot. Cover the potatoes completely with water.
- Bring the pot to a boil over high-heat. Once boiling, reduce the heat to medium-low. Cook covered until the potatoes are tender (about 20-25 minutes)
- Drain the potatoes and run cold water over them to cool them down quickly.
- Peel the potatoes and cut them into bite sized chunks
- Add the potatoes and remaining ingredients to a large mixing bowl
- Gently mix until all of the ingredients are incorporated.
- Top with the remaining sliced eggs and a few dashes of paprika.
- Cover and refrigerate for at least 2 hours to give the flavors a chance to meld together.
PATTI'S POTATO SALAD
Make and share this Patti's Potato Salad recipe from Food.com.
Provided by Debby H
Categories Potato
Time 2h40m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Place potoates in large pot with enough water to cover by an inch.
- Bring to boil over high heat.
- Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
- Pour out most of the water and place the pot in the sink.
- Run cold water over the potatoes for about 2 minutes.
- Drain well.
- Peel the potatoes and cut them into 1/2 inch cubes.
- Place in a large bowl.
- Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
- Sprinkle with celery seed.
- Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
- Season with salt and pepper to taste.
- Transfer to a large serving bowl.
- Slice the 2 remaining hard cooked eggs.
- Arrange the slices on top of the salad and sprinkle with paprika.
- Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
- Note: How to hard cook eggs.
- Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
- Fill with enough cold water to cover by 1 inch.
- Bring to a gentle boil over high heat.
- cook for 30 seconds.
- Remove from the stove and cover tightly.
- Let stand for 15 minutes.
- Pour out most of the water and place the pan in the sink.
- Let cold water run over eggs for about 3 minutes.
- Crack and peel the eggs while still warm.
Nutrition Facts : Calories 274.6, Fat 10.8, SaturatedFat 2.2, Cholesterol 163.7, Sodium 271.2, Carbohydrate 36.7, Fiber 3.7, Sugar 5.3, Protein 8.6
PATTI LABELLE POTATO SALAD
Make and share this Patti Labelle Potato Salad recipe from Food.com.
Provided by violetsandamethyst
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).
Nutrition Facts : Calories 179.1, Fat 7.1, SaturatedFat 1.5, Cholesterol 96.4, Sodium 204, Carbohydrate 24, Fiber 2.5, Sugar 3.9, Protein 5.8
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
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