Kittencals Potato Salad With Eggs Recipes

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KITTENCAL'S WARM POTATO SALAD WITH EGGS

This salad it good in all seasons, you can omit the sour cream and use all mayo, I prefer it with the sour cream, since I really don't bother with exact amounts when I make this, the amounts listed are only a guideline but close to what I use, you certainly may adjust all ingredients to taste, and the recipe may be doubled :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12



Kittencal's Warm Potato Salad With Eggs image

Steps:

  • Place the whole potatoes in a large pot, cover with water and bring to a boil, cook until JUST tender (do not cook the potatoes until very soft or they will break apart when mixing).
  • Drain and dice the potatoes, then place in a large bowl.
  • Place the eggs in a saucepan and cover with cold water; bring to a boil and boil for 1 minute; cover then remove from heat and let the eggs sit in the water for 20 minutes.
  • Peel eggs and coarsley chop, then place into the bowl with potatoes.
  • Add in celery and green onion; toss gently to combine.
  • In a bowl mix together mayonnaise, sour cream, relish, mustard and seasoned salt, garlic powder and dill (if using) mix until well combined; add to the potato mixture and toss gently to combine.
  • Season with more salt and pepper if desired.
  • Serve warm.

Nutrition Facts : Calories 629.8, Fat 17.9, SaturatedFat 5.7, Cholesterol 295.5, Sodium 502.4, Carbohydrate 100.8, Fiber 11.6, Sugar 9.5, Protein 19.7

4 large potatoes (peeled or skin left on, or use 5 medium potatoes)
4 large eggs
1 small celery, finely diced
2 green onions, chopped (or use 1 small yellow onions, finely chopped)
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup sweet relish
1 -2 tablespoon prepared yellow mustard (if you are a mustard lover then use the 2 tablespoons!)
1/2 teaspoon garlic powder (use only garlic powder, not fresh garlic)
1 pinch dried dill (optional)
1 teaspoon seasoning salt (or to taste, or 1/2 teaspoon white salt or to taste)
black pepper (to taste)

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



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD

I have made this many times over the years for large gatherings, everyone loves it and I am always asked for the recipe --- the dressing is wonderful with potatoes or cooked pasta, you may of coarse double the amounts to feed more people --- all ingredients may be adjusted to suit taste, throw in some cooked ham or bacon if desired, plan ahead this salad must chill for at least 3 or more hours before serving, the longer chilling time the better! --- if making the potato salad and prefer a creamier salad then double the dressing amount

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13



Kittencal's Ranch Potato Salad or Macaroni Salad image

Steps:

  • In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
  • In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
  • Add in chopped yum yum pickles if using; mix to combine.
  • Season with more salt and black pepper to taste.
  • Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
  • Delicious!

2 1/2 lbs cooked cubed potatoes (or can use 3 cups cooked macaroni or small shell pasta drained)
1 cup frozen peas, thawed
1 small celery rib, finely diced
4 green onions, finely chopped
1 1/2 cups finely cubed cheddar cheese
4 -5 hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
1/2 cup chopped sweet yum-yum pickle (optional, yum-yum pickles are sliced sweet sandwich pickles)
6 tablespoons sweet pickle relish
3/4 cup prepared ranch salad dressing
3/4 cup mayonnaise (or use 1/4 cup each mayonnaise and sour cream, or to taste) or 1/2 cup salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
1/2-1 teaspoon garlic powder (optional but good to add in)
salt & freshly ground black pepper (to taste, I use seasoned salt)

KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS

This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time

Provided by Kittencalrecipezazz

Categories     Potato

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 10



Kittencal's Dill and Sour Cream Potato Salad With Eggs image

Steps:

  • Wash and scrub the outside of the new potatoes (do not peel).
  • Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
  • Remove to a bowl and cool to room temperature.
  • Slice the cooled potatoes in half.
  • Add in green onions and sliced eggs; toss to combine.
  • In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
  • Season with black pepper to taste if desired.
  • Chill for a minimum of 3 or more hours before serving.

Nutrition Facts : Calories 381, Fat 19.8, SaturatedFat 10.2, Cholesterol 195.3, Sodium 154.8, Carbohydrate 41.2, Fiber 5.9, Sugar 7.6, Protein 11

3 lbs new small baby potatoes (washed and unpeeled)
6 large whole radishes, chopped
5 hard-boiled eggs, peeled (sliced with an egg slicer or knife)
4 green onions, chopped
2 cups sour cream
2 teaspoons sugar (or to taste)
1 teaspoon garlic powder (if you are a garlic-lover use 1-1/2 teaspoons)
1 tablespoon chopped fresh dill (or use 1 teaspoon dried dill or to taste)
1 teaspoon seasoning salt (or to taste or use white salt to taste)
fresh ground black pepper (optional and to taste) (optional)

KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)

This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12



Kittencal's Baked Potato Salad Casserole (Or Cold Potato Salad) image

Steps:

  • TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
  • Set oven to 350 degrees F.
  • In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
  • Mix in green onion and yellow onion.
  • Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
  • Transfer/spread the mixture to prepared casserole dish.
  • At this point you may cover and refrigerate for up to 24 hours until ready to bake.
  • Bake 25-30 minutes or until hot and bubbly.
  • Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
  • TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
  • Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
  • DELICIOUS!

Nutrition Facts : Calories 544, Fat 30, SaturatedFat 18.5, Cholesterol 86, Sodium 379.9, Carbohydrate 53.2, Fiber 6.7, Sugar 4.5, Protein 17.6

5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
1 1/2 cups mayonnaise (Hellman's is best for this, do not use salad dressing)
1 1/2 cups sour cream
5 tablespoons melted butter
1 -1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste, or use white salt)
1 teaspoon ground black pepper
4 -5 green onions, chopped
1 small onion, finely
1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
1 1/2 cups cheddar cheese, shredded (or to taste)
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)

KITTENCAL'S CHICKEN SALAD

This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 2h

Yield 3-4 serving(s)

Number Of Ingredients 11



Kittencal's Chicken Salad image

Steps:

  • In a medium bowl toss together chicken with celery, onions and cranberries.
  • In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
  • Cover and chill for a minumum of 4-24 hours.
  • Just before serving mix in grape halves then season with black pepper.
  • POACHING CHICKEN-------.
  • Place the chicken breasts in a saucepan.
  • Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
  • Lightly simmer over low heat for about 15 minutes.
  • Remove from heat and let sit in the water for about 10 minutes.
  • Cool and chop.

Nutrition Facts : Calories 389.1, Fat 19.9, SaturatedFat 5.8, Cholesterol 129.3, Sodium 577.7, Carbohydrate 19, Fiber 2.1, Sugar 11.3, Protein 33.6

3 large chicken breasts, cooked and finely chopped (or use 4 small breasts preferably poached)
1 stalk celery, finely diced
2 green onions, chopped
3/4-1 cup dried cranberries (you may chop in half or leave whole) or 3/4-1 cup raisins (you may chop in half or leave whole)
1/2 cup red seedless grapes, halved (measure 1/2 cup halved or use 1 small apple, chopped)
1/2 teaspoon fresh ground black pepper (or to taste)
3/4 cup salad dressing (use Miracle Whip salad dressing)
2 tablespoons coleslaw dressing (Kraft coleslaw dressing works well)
1 teaspoon seasoning salt
1/2 teaspoon paprika (can use up to 3/4 teaspoon)
1/4-1/2 teaspoon garlic powder

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