Buds Potato Salad Recipes

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RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

OLD FASHIONED POTATO SALAD RECIPE



Old Fashioned Potato Salad Recipe image

This old fashioned potato salad recipe has been passed down through generations of my family. It's hands down the best potato salad recipe I've ever tried, and you're gonna love it!

Provided by Down Redbud Drive

Categories     Side Dish

Time P1DT1h15m

Number Of Ingredients 8

5 lbs of russet potatoes
18 eggs
1 1/2 10 oz jars of Sweet Tiny Midget Pickles
1 large yellow onion
20 oz (about 2/3 of a 30 oz jar) of Miracle Whip
1/2 cup yellow mustard
1/2 cup mayo
Salt to taste

Steps:

  • Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
  • Drain the potatoes and set them aside to cool until you can handle them.
  • Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
  • Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
  • Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
  • Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
  • Add the pickles and the onions to the potatoes and eggs.
  • Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
  • Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
  • If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

Nutrition Facts : Calories 163 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2/3 cup, Sodium 406 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BUD'S POTATO SALAD



Bud's Potato Salad image

This is my Dad's potato salad recipe. I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty.

Provided by DIANA_LESLIE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 13h20m

Yield 20

Number Of Ingredients 8

10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
  • Slice cooled potatoes and layer in a large bowl or dish.
  • In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
  • Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 51.5 g, Cholesterol 8.4 mg, Fat 17.8 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 140.8 mg, Sugar 12.5 g

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