GRANDMA JEAN'S POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
TWO-POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
- Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
- Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.
CLASSIC PICNIC POTATO SALAD(NEELY'S)
Make and share this Classic Picnic Potato Salad(Neely's) recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 6-8
Number Of Ingredients 12
Steps:
- Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
- Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!
Nutrition Facts : Calories 283.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 67.3, Sodium 330.4, Carbohydrate 44.8, Fiber 4.6, Sugar 7.1, Protein 7.2
PAT'S PICNIC POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 22m
Yield 4 to 6 servings
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.
COLD PICNIC POTATO SALAD
This potato salad is a must when ever mine or my wifes family get together. I have to always bring the potato salad. Try it I think you will like it.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 1h45m
Yield 1 large bowl, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes with the skins on until tender.
- Cool the potatoes.
- Cook the eggs until hard boiled.
- Cool and peel.
- Peel and slice potatoes into a large bowl.
- Slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish.
- Add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing.
- Blend well.
- Slice remaining eggs on top of salad.
- Sprinkle with paprika.
- Chill several hours.
- Serve.
Nutrition Facts : Calories 491, Fat 13.7, SaturatedFat 4.3, Cholesterol 315.3, Sodium 644.9, Carbohydrate 76.8, Fiber 5.5, Sugar 29.8, Protein 17.8
LOW SODIUM PICNIC POTATO SALAD
Adapted from Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. The last few times I've made it, I've used a bit of grated lemon peel instead of the lemon-herb seasoning. I generally don't include the Bac*O bits
Provided by echo echo
Categories Potato
Time 11m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Slice cooled potatoes (with skins) into chunks.
- Sauté the onion through dill together and set aside.
- Bring vinegar through sugar to a boil, remove from heat and add coriander through lemon-herb seasoning.
- Add broth to onion mixture, pour over potatoes and mix.
- Sprinkle Bac*Os over top.
- Serve warm or chill and serve cold.
Nutrition Facts : Calories 316.1, Fat 14, SaturatedFat 1.9, Sodium 61.1, Carbohydrate 43.3, Fiber 4.7, Sugar 3.1, Protein 5.2
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
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