Potato Egg Salad Recipes

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POTATO EGG SALAD

Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!

Provided by Rita1652

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7



Potato Egg Salad image

Steps:

  • Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
  • Garnish with some Old Bay.

Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9

4 medium potatoes, boiled and peeled
1 1/2 cups mayonnaise
4 tablespoons chopped onions
2 tablespoons chopped celery
1 teaspoon sweet relish or 1 teaspoon sweet pickle, finely diced
1 teaspoon Old Bay Seasoning
3 large eggs, hard boiled, chopped

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

RED POTATO AND EGG SALAD

This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 17 servings (3/4 cup each).

Number Of Ingredients 12



Red Potato and Egg Salad image

Steps:

  • Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

5 pounds medium red potatoes, halved
5 hard-boiled large eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

DILLY POTATO & EGG SALAD

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9



Dilly Potato & Egg Salad image

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

CLASSIC POTATO SALAD (MAKEOVER)

From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 13



Classic Potato Salad (Makeover) image

Steps:

  • In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
  • In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
  • In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
  • Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

6 medium red potatoes (2 lb), peeled
3 hard-cooked eggs, chopped
2 medium stalks celery, chopped (1 cup)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped red bell pepper
3/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
Paprika

POTATO-EGG SALAD

My husband volunteered me to bring potato salad to his family for a cookout, so I looked for a unique recipe--not your run-of-the-mill potato salad. I found this recipe from Paula Deen and we all loved it!

Provided by CookinMamaof3

Categories     Potato

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 10



Potato-Egg Salad image

Steps:

  • Boil potatoes with skins on for 15 to 20 minutes, or until tender.
  • Drain. Pour salad dressing of over warm potatoes. Chill for about 2 hours.
  • Mix remaining ingredients and fold into potato mixture. Chill until ready to serve.

Nutrition Facts : Calories 304.4, Fat 18.5, SaturatedFat 4.6, Cholesterol 120, Sodium 718.5, Carbohydrate 29.4, Fiber 2.9, Sugar 4.3, Protein 6.4

6 cups diced new potatoes
1/3 cup Italian dressing
1 teaspoon salt
1 cup celery, diced
1/3 cup sliced green onion
4 hard-boiled eggs, chopped
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dry mustard
1/2 teaspoon horseradish

EGG & NEW POTATO SALAD

Great for a summer lunch, picnic or barbeque - takes no time at all.

Provided by Silvana Franco

Categories     Buffet, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7



Egg & new potato salad image

Steps:

  • Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.

hot boiled new potatoes
2 tbsp olive oil
juice of 1/2 lemon
handful chopped parsley
hard boiled egg
bag of wild rocket
cucumber , diced, to serve

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