Dees Tri Colored Potato Salad Recipes

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DEE'S TRI COLORED POTATO SALAD



Dee's Tri Colored Potato Salad image

I have had many potato salads in my lifetime. I like this one the best. I grew up with them made only with russet potatoes by my mom. I never liked hers because it us too mushy and russets make a grainy texture. I discovered I liked the texture and flavor of red potatoes better. Then when tri colored potatoes came out several yr ago, I started using them. I love the look of the yukon gold, red & purple potatoes in this salad. This is a borrowed net pic. I will post my pic when I make it tomorrow.

Provided by Dee Stillwell @LILLYDEE

Categories     Potatoes

Number Of Ingredients 13

2 - 28oz - bags of tri colored potatoes from trader joe's.or equivelent
8 - hard boiled eggs, shelled & chopped
2 cup(s) diced celery
1 bunch(es) green onions, chopped
1/4 cup(s) dill pickle relish, or finely chopped dill pickles
2 tablespoon(s) yellow mustard
3/4 cup(s) zesty italian salad dressing
2/3 cup(s) mayonnaise, add more if you like it looser
1/2 cup(s) sour cream, add more if you like it looser
1 1/2 teaspoon(s) seasoning salt
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) pepper
2 teaspoon(s) dill weed

Steps:

  • I like to steam my potatoes of this salad so the purple taters don't bleed their color so much. Steam until tender but not overdone & mushy. You can also use the steam water to cook the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes. Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!

TRICOLOR POTATO SALAD



Tricolor Potato Salad image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

1/2 pound Yukon gold potatoes, washed and cut into 1 by 1-inch pieces
1/2 pound sweet potatoes, washed and cut into 1 by 1-inch pieces
1/2 pound purple potatoes, washed and cut into 1 by 1-inch pieces
3 scallions, sliced
1 tablespoon salt
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons brown mustard
1 tablespoon cider vinegar
1/2 teaspoon grill seasoning

Steps:

  • Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
  • Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
  • In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.

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