Pats Best Tater Salad Potato Salad Recipes

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PAT'S BAKED POTATO SALAD



Pat's Baked Potato Salad image

This is much more than potato salad. It's a colorful potato side dish which complements just about any entree.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 ½ cups potatoes - peeled and cubed
4 slices bacon
1 cup cubed Cheddar cheese
½ cup sweet pickle relish
¼ cup chopped onion
¼ cup sliced pimiento-stuffed green olives
⅓ cup mayonnaise
⅛ teaspoon celery salt
ground black pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  • Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

Nutrition Facts : Calories 253.4 calories, Carbohydrate 21.9 g, Cholesterol 25.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 556 mg, Sugar 5.6 g

PAT'S POTATO SALAD



Pat's Potato Salad image

I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated. -Patricia Maul Battlesville, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-16 servings.

Number Of Ingredients 9

12 medium red potatoes, cooked, peeled and cubed
1 medium red onion, chopped
1 cup chopped fresh parsley
1-1/2 cups mayonnaise
1 cup sour cream
1/4 cup sugar
1/4 cup vinegar
4 teaspoons ground mustard
1 teaspoon salt

Steps:

  • In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.

Nutrition Facts : Calories 259 calories, Fat 19g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 275mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

PAT'S BEST 'TATER SALAD (POTATO SALAD)



Pat's Best 'tater Salad (Potato Salad) image

This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.

Provided by Bone Man

Categories     Potato

Time 3h

Yield 12 serving(s)

Number Of Ingredients 12

6 large eggs, hard-boiled
2 tablespoons prepared yellow mustard
4 tablespoons ranch salad dressing
1 tablespoon Italian salad dressing
1 1/2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1 cup Hellmann's mayonnaise
1 cup sweet pickle relish, drained
2 stalks celery, diced
1 teaspoon dried dill weed
1 teaspoon paprika
10 medium new potatoes, boiled

Steps:

  • After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
  • Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
  • Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
  • Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
  • Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
  • NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

SOUTHERN POTATO SALAD



Southern Potato Salad image

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

UNCLE JEFF'S TATER SALAD



Uncle Jeff's Tater Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 pounds baby red bliss potatoes, halved or quartered
Kosher salt
1/4 cup white vinegar
2 ribs celery, diced
1/2 small red onion, minced
1/2 cup mayonnaise
1/4 cup pickled relish
2 tablespoons whole grain mustard
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Freshly ground black pepper

Steps:

  • Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
  • Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
  • Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.

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  • Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.


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