FATHER'S DAY POTATO SALAD
This potato salad has a lot of flavor and is a refreshing change to the blah potato salad we often find.
Provided by Wendy2
Categories Potato
Time 42m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove eyes from potatoes and cup up into desired size chunks.
- Place in a sauce pan and cover with water.
- Bring to boil.
- Cook until soft but do not over cook.
- Drain potatoes and let cool.
- Add Mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish.
- Mix well.
- Chop dill pickles, celery, radishes, olives, parsley and green onions.
- Mix into salad.
- Chill for atleast one hour before serving.
Nutrition Facts : Calories 243.9, Fat 4, SaturatedFat 0.8, Cholesterol 62.2, Sodium 1259.5, Carbohydrate 47, Fiber 5.7, Sugar 12.2, Protein 7.4
DAD'S POTATO SALAD
Just Like Mom used to make except better, because this is like Dad makes. This is great for picnics, family reunions, feeding a FAMILY of 7 at HOME or a FAMILY of 8 at the FIRE STATION. Nothing beats a great traditional potato salad and this is just that...A GREAT TRADITIONAL POTATO SALAD!
Provided by mattdillard911
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h55m
Yield 15
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 and allow to steam dry for a minute or two. Allow the potatoes to cool.
- While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
- Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.
Nutrition Facts : Calories 613.4 calories, Carbohydrate 53.8 g, Cholesterol 165.5 mg, Fat 39.8 g, Fiber 5.5 g, Protein 13.2 g, SaturatedFat 6.7 g, Sodium 726.4 mg, Sugar 4.3 g
FESTIVE POTATO SALAD
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.
Nutrition Facts : Calories 268 calories, Fat 21g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 284mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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
BASIC POTATO SALAD
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g
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