Lizs Potato Salad Recipes

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

Ingredients

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

ELIZABETH'S POTATO SALAD

Elizabeth's Potato Salad image

Provided by Food Network

Categories side-dish

Time 1h21m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

12 russet potatoes, scrubbed
1 teaspoon kosher salt
2 cups Homemade Mayonnaise, recipe follows
1/4 cup evaporated milk
2 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
2 tablespoons granulated sugar
12 large eggs, hard-cooked, peeled, and sliced 1/4-inch thick
1 large yellow onion, cut into 1/8 inch dice
3 celery ribs, cut into 1/8-inch dice
Kosher salt and freshly ground black pepper
1/2 teaspoon mild paprika
2 tablespoons chopped fresh chives
1 large egg yolk*
2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup canola oil
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.
Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.

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