Yummy Potato Salad For Those That Usually Hate It Recipes

POTATO SALAD FOR THOSE WHO HATE POTATO SALAD

Potato Salad for Those Who Hate Potato Salad image

I found this recipe in the Kraft magazine one summer, but I can't remember what it was called or the exact recipe. This version tastes similar and could be served hot or cold. If served hot, skip cooling and rinsing the potatoes. I actually hate real traditional potato salad, but I really like this one, it's one of my favorites.

Provided by Naito-Ko-

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

7 -8 red potatoes
2 cups light sour cream or 2 cups fat free sour cream
1/2 cup honey dijon mustard
2 tablespoons dill
1 small red onion
salt
pepper

Steps:

Chop the potatoes into small pieces, you don't have to peel them.
Boil the potatoes in water until tender, but do not overcook.
While the potatoes are cooking, in a bowl mix the sour cream, honey dijon and spices together.
Chop the red onion into very small pieces.
Add the red onions to the sour cream mixture.
When the potatoes are ready, rinse them in cold water until cool.
Toss the potatoes in the sour cream mixture.
Put into the fridge to chill.

Nutrition Facts : Calories 288.2, Fat 8.5, SaturatedFat 5.1, Cholesterol 26.8, Sodium 69.8, Carbohydrate 46.1, Fiber 4.4, Sugar 3.1, Protein 7.5

YUMMY POTATO SALAD (FOR THOSE THAT USUALLY HATE IT)

Yummy Potato Salad (For Those That Usually Hate It) image

I never liked potato salad, until this recipe. It's so good. I came up with this to satisfy my husbands love for potato salad, but decided to do it my way since I didn't like all the other potato salads I had tried. And low and behold... I love potato salad. Well, this one anyway. The amount of mayo is an estimate since it really depends on the size of your potato chunks and how much mayo you like. I also found that this was much tastier served warm or room temp. Prep time does not include the cooling time for the potatoes, but does include the time to cook them.

Provided by C. Taylor

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs yukon gold potatoes (boiled and cooled till warm or room temp.)
1 small onion, finely chopped
3/4 cup mayonnaise
1/3 cup lemon juice
3 tablespoons Old Bay Seasoning
2 tablespoons garlic powder
salt

Steps:

Cut the cooled potatoes into bite size pieces and add to a large mixing bowl.
Add the remaining ingredients and stir until well mixed. Serve. This potato salad should be served warm or at room temperature, not cold.

Nutrition Facts : Calories 330.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 220.5, Carbohydrate 57.1, Fiber 4.6, Sugar 4.8, Protein 5.2

DELICIOUS POTATO SALAD

Delicious Potato Salad image

Make and share this Delicious Potato Salad recipe from Food.com.

Provided by CJAY8248

Categories Potato

Time 45m

Yield 1 salad, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

8 medium potatoes, boiled, peeled, and diced
1 large onion, minced
8 hard-cooked eggs, chopped
3 dill pickles, chopped
dill, to taste
1 cup salad dressing
1 tablespoon prepared mustard
1/2 cup sugar, plus
2 tablespoons sugar
1 teaspoon celery seed
1 (2 ounce) jar pimiento, and juice
salt and pepper

Steps:

Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.

YUMMY POTATO SALAD

Yummy Potato Salad image

Make and share this Yummy Potato Salad recipe from Food.com.

Provided by Graybert

Categories Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

6 medium potatoes
1 1/2 cups mayonnaise or 1 1/2 cups salad dressing
1 tablespoon white vinegar
1 tablespoon mustard
1 teaspoon salt
1/4 teaspoon pepper
2 stalks celery, chopped
4 radishes, chopped in small pieces
3 green onions, chopped
2 carrots, grated
4 hard-boiled eggs

Steps:

Heat salted water to boiling; add potaotes.
Cover and heat to boiling; reduce heat.
Cook until tender; drain.
Cool slightly and then cut into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper together in a large bowl.
Add veggies, potatoes and eggs; toss.
Cover and refridgerate at least 4 hours to blend flavors.
**Isometimes vary my mustard- creole flavor, ceasar flavor, dijon, etc for a different taste!

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