Old Fashioned Egg Mock Potato Salad Recipe 465

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OLD FASHIONED POTATO AND EGG SALAD



Old Fashioned Potato And Egg Salad image

Make and share this Old Fashioned Potato And Egg Salad recipe from Food.com.

Provided by Kate in Ontario

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 medium potatoes, quartered
1/4 cup white wine vinegar
1/4 cup olive oil
salt
fresh black pepper
1 1/2 cups diced celery
1/4 cup finely chopped green pepper
2/3 cup chopped red onion
1/2 cup mayonnaise (low fat is fine)
3 tablespoons Dijon mustard
8 hard-boiled eggs, peeled and chopped
1/3 cup chopped fresh parsley
3 -4 radishes, sliced thinly
paprika

Steps:

  • Cook peeled potatoes until tender firm, about 20 minutes.
  • Drain and dice potatoes- season with oil and vinegar while still warm.
  • Season to taste with salt and pepper.
  • Add vegetables.
  • Mix mustard with mayonnaise and blend with potato mixture.
  • Add eggs and parsley and toss again.
  • Taste and adjust seasoning, adding more mayonnaise if needed.
  • Garnish with radish slices and paprika.
  • Cool,cover and refrigerate overnight.

OLD FASHIONED EGG MOCK POTATO SALAD RECIPE - (4.6/5)



Old Fashioned Egg Mock Potato Salad Recipe - (4.6/5) image

Provided by luv2ropenride

Number Of Ingredients 10

1 large head cauliflower, cleaned
6 large hard boiled eggs, chopped
2 stalks celery, finely diced
1 cup mayonnaise
1/2 teaspoon yellow mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 ⁄8 teaspoon garlic powder
Paprika, for garnish
Fresh parsley, chopped, for garnish

Steps:

  • Chop the cauliflower into small pieces (should make about 4 cups). Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain cauliflower and immerse in an ice water bath to stop the cooking process. Drain cauliflower well and then pat dry between several layers of paper towels. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving. Tip: Be sure to fold all of the ingredients together until the salad is a nice yellow color.

OLD-FASHIONED POTATO SALAD



Old-Fashioned Potato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield about 40 (4-ounce) servings

Number Of Ingredients 8

6 eggs
4 celery stalks
10 pounds russet potatoes
3 teaspoons salt
2 tablespoons prepared mustard
3 tablespoons dill relish
5 tablespoons real mayonnaise
Freshly ground black pepper

Steps:

  • In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
  • Dice the celery stalks, and place to the side with eggs.
  • In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
  • Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.

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

OLD-FASHIONED POTATO SALAD



Old-Fashioned Potato Salad image

This classic potato salad is a family favorite. It is made with plain, honest, good old-fashioned ingredients...Yukon Golds (which hold up well after cooking), hard-boiled eggs, celery, and onions...a dressing made with purchased mayonnaise, ballpark-style mustard, a few splashes of cider vinegar and lemon juice, and the enhanced richness of mashed hard-boiled eggs. I guarantee that everyone will want seconds (I was told that one of my nephews ate a whole bowl at one sitting...WOW!!). This salad can easily be doubled or tripled for those larger crowds.

Provided by Alan in SW Florida

Categories     Salad Dressings

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes
4 large hard-boiled eggs, divided
1 1/2 cups chopped celery
1/2 cup chopped yellow onion
1/2 cup mayonnaise (Hellmann's is my favorite. And, please, NOT reduced-fat or nonfat)
2 1/2 teaspoons fresh lemon juice (plus more, if needed)
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons ballpark-style yellow mustard (I like French's, NOT Dijon)
1 teaspoon kosher salt (plus more, if needed)
1/8 teaspoon cayenne pepper (ground red pepper)
1/4 cup chopped fresh flat-leaf parsley (Italian parsley)

Steps:

  • Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
  • Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
  • Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
  • When ready to serve, sprinkle with the chopped parsley.

Nutrition Facts : Calories 270.9, Fat 10.3, SaturatedFat 2.1, Cholesterol 146.4, Sodium 504.1, Carbohydrate 38, Fiber 3.4, Sugar 4.1, Protein 7.6

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