Cold Picnic Potato Salad Recipes

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PICNIC POTATO SALAD



Picnic Potato Salad image

A wonderful old-fashioned chunky potato salad full of goodness with a creamy egg dressing. Love it!

Provided by Pat Nyswonger

Categories     Salads

Time 1h30m

Number Of Ingredients 15

2 pounds small whole Yukon Gold potatoes
Salt for the potato water
1 tablespoon vinegar
6 large eggs
1/2 cup finely chopped red onions
1/2 cup diced celery
2 scallions, finely chopped, white and green parts
1/4 cup chopped fresh herbs, such as: chives, parsley, fresh snipped dill or fresh tarragon
1/3 cup finely chopped dill pickles
2/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon yellow mustard
Salt and pepper to taste
Sprinkling of paprika for garnish
Snipped chives or chopped scallions for garnish--(optional)

Steps:

  • Wash the potatoes and add them to large pot, then cover with water. Season with salt -- 1 teaspoon for every quart of water. Add the vinegar and bring the water to a boil, then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with the tip of a sharp knife.
  • Drain potatoes then add them to an ice bath to stop the cooking process. Once cooled, peel potatoes which should easily slip off with just slightly scraping and pulling.
  • While the potatoes are cooking add the eggs in one layer to a large saucepan and cover with a couple inches of cold water. Bring to boil over high heat and cook for 1 minute. Remove the pot from the heat and with the lid on let stand for 15 minutes.
  • Drain the hot water from the eggs and fill the pot completely with ice cubes. Allow to sit for 20 minutes. Peel eggs under the faucet with a thin stream of cold water running.
  • After peeling the eggs, cut them and separate the yolks from the whites. Chop the whites into bite size pieces and reserve.
  • In a medium bowl mash the yolks and mix in the mayonnaise, sour cream, and mustard until the consistency is similar to mayonnaise. Season to taste with salt and pepper. This is the dressing for the salad. Set aside while the rest of the salad is prepared.
  • Cut peeled potatoes into bite-size chunks and add to a large bowl.
  • Add the onions, celery, scallions, pickles, eggs whites and herbs to potatoes. Toss to combine then gently add the reserved egg dressing. Cover the salad with plastic wrap and refrigerate until ready to serve.
  • To Serve: Remove plastic wrap and garnish with paprika and chopped chives, scallion tops or parsley.

Nutrition Facts : Calories 236 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 310 grams sodium, Sugar 3 grams sugar

PICNIC POTATO SALAD WITH NO MAYONNAISE



Picnic Potato Salad with No Mayonnaise image

This is a great potato salad if you're looking for one without mayonnaise.

Provided by It's A New Day

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 10

2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped onion
¾ cup crumbled blue cheese
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  • Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  • Fold blue cheese and chives into potato salad until blended.

Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g

PAT'S PICNIC POTATO SALAD



Pat's Picnic Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
3 pounds small red skinned potatoes, quartered
1 cup packed basil leaves
1/4 cup packed mint leaves
4 garlic cloves, peeled
1/2 cup toasted, chopped pecans
1 lemon, juiced
Freshly ground black pepper
1/2 cup Parmesan
1 teaspoon red pepper flakes
1/2 cup olive oil

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
  • Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
  • Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

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

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

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

PICNIC POTATO SALAD



Picnic Potato Salad image

This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

Provided by foodtvfan

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Scrub potatoes. Cut in half if large.
  • In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
  • Drain; return potatoes to pot to dry over low heat for 30 seconds.
  • Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
  • Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
  • Add finely diced celery and chopped green onions or sweet onion to bowl.
  • Add red or green pepper and finely chopped pepperoni or kielbasa if using.
  • Peel cooled potatoes.
  • Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
  • Dressing:.
  • In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
  • Gradually whisk in oil until blended.
  • Stir in parsley, if using.
  • Pour dressing over potato mixture.
  • Gently toss to coat well.
  • Taste and adjust seasonings.

Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3

CLASSIC PICNIC POTATO SALAD(NEELY'S)



Classic Picnic Potato Salad(Neely's) image

Make and share this Classic Picnic Potato Salad(Neely's) recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 30m

Yield 6-8

Number Of Ingredients 12

3 lbs red potatoes, scrubbed and cubed
kosher salt
fresh ground black pepper
1/2 cup mayonnaise
1/4 cup creole mustard
1 tablespoon sugar
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons apple cider vinegar
3 tablespoons roughly chopped fresh dill
1 teaspoon celery seed
2 hard-boiled eggs, chopped

Steps:

  • Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
  • Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!

Nutrition Facts : Calories 283.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 67.3, Sodium 330.4, Carbohydrate 44.8, Fiber 4.6, Sugar 7.1, Protein 7.2

PICNIC POTATO SALAD



Picnic Potato Salad image

This mayonnaise-less potato salad recipe is from a James Beard cookbook. Be sure to pour the bacon drippings over the potatoes while the drippings are still hot so they will be absorbed.

Provided by iris5555

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 medium potatoes, boiled in jackets
1 garlic clove
2 cucumbers, peeled and sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons hot bacon drippings
1 medium onion, chopped
4 tablespoons olive oil
1 1/2 tablespoons white vinegar

Steps:

  • Rub sides and bottom of bowl with a crushed garlic clove.
  • Peel potatoes while hot and place in bowl.
  • Let potatoes stand until cool.
  • In another bowl, slice cucumbers and sprinkle with salt and pepper.
  • Slice cooled potatoes and pour heated bacon fat over them.
  • Combine potatoes with cucumbers and onions and toss lightly.
  • Add oil and vinegar and again toss lightly.
  • Let stand 2 hours before serving.
  • Add more oil and vinegar if needed.

Nutrition Facts : Calories 460.3, Fat 20.4, SaturatedFat 4.5, Cholesterol 6.1, Sodium 614.8, Carbohydrate 64.5, Fiber 8.2, Sugar 6.2, Protein 7.8

SUPER-SIMPLE PICNIC POTATO SALAD



Super-Simple Picnic Potato Salad image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 5h45m

Yield 16

Number Of Ingredients 11

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

  • In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  • Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  • Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

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