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
CELERY AND POTATO SALAD
Provided by Ruth Cousineau
Categories Salad Potato Side Picnic Quick & Easy Backyard BBQ Dinner Lunch Mayonnaise Celery Summer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
- Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
- While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
- Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
- Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
CELERY SEED POTATO SALAD
From Branchville, New Jersey, field editor Grace Yaskovic shares this fresh-tasting potato salad seasoned with onion and celery seed. The mayonnaise dressing gets its sweetness from sugar and whipping cream, and its tang from mustard and sugar.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-boiled eggs, celery, onion, salt and celery seed; set aside., In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, beaten egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.
Nutrition Facts :
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
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