Yummy Potato Salad Recipes

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SO YUMMY BAKED POTATO SALAD

My deli carries a yummy baked potato salad. I asked them what was in it and they told me. I had some leftover baked potatoes that I needed to use so I tried making it and it was a BIG hit at my house. It disappeared before I got it to the dinner table...lol !

Provided by Lois4533

Categories     Potato

Time 20m

Yield 8 1/2 cup sevrvings, 6-8 serving(s)

Number Of Ingredients 11



So Yummy Baked Potato Salad image

Steps:

  • Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
  • Transfer to a serving dish.
  • Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.

3 large baked potatoes, cooled, peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
8 slices bacon, cooked and crumbled (I use the precooked kind)
4 ounces shredded cheddar cheese, divided
2 green onions, sliced and then chopped (green part only)
1/2 teaspoon fresh ground black pepper
1 dash celery salt or 1 dash seasoning salt
1 dash garlic powder
1 dash paprika
1 tablespoon fresh parsley (optional)

CLASSIC POTATO SALAD

Provided by Food Network Kitchen

Number Of Ingredients 0



Classic Potato Salad image

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

POTATO SALAD

Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.

Provided by MRANDAL

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 6h30m

Yield 20

Number Of Ingredients 10



Potato Salad image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
  • Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g

5 pounds red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
5 hard-cooked eggs, chopped
½ cup chopped red onion
½ cup chopped celery
3 tablespoons prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #potatoes     #vegetables     #dietary

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