Pats 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

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

CLASSIC POTATO SALAD



Classic Potato Salad image

This has been a family favorite for years. I am always told for a family picnic "bring your potato salad!" I think it originated from a Hellmann's ad but I only use Kraft mayo.

Provided by joan in CNY

Categories     Potato

Time 40m

Yield 5 cups

Number Of Ingredients 10

1 cup mayonnaise
1 tablespoon vinegar
1 tablespoon fresh lemon juice (not from concentrate)
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cooked cubed peeled potatoes (5 to 6 medium I cook the potatoes in the microwave with the skins on, let them cool and then peel)
1 cup sliced celery
1/2 cup chopped onion
4 hard-boiled eggs, chopped

Steps:

  • Combine first 5 ingredients.
  • Add peeled and cubed potatoes.
  • Add remaining ingredients, adding chopped eggs last.
  • Cover and chill (I always sprinkle this with a little paprika before covering).

Nutrition Facts : Calories 168.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 149.2, Sodium 538.8, Carbohydrate 24.6, Fiber 3.3, Sugar 3.4, Protein 7.8

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

MOMMA PAT'S POTATO SALAD



Momma Pat's Potato Salad image

My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 18

3 pounds Russet potatoes (about 3 large potatoes), peeled and cut into 1-inch dice
Kosher salt
6 large eggs
1 green bell pepper, seeded and roughly chopped
1/2 yellow onion, roughly chopped
2 ribs celery, roughly chopped
1 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon sweet relish or sweet salad cubes
2 teaspoons granulated sugar, plus more as needed
1 tablespoon Miss Brown's House Seasoning, plus more as needed, recipe follows
2 teaspoons roughly chopped flat-leaf parsley
Pinch sweet paprika, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
  • Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
  • Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
  • Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
  • Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

PICNIC PARTY POTATO SALAD



Picnic Party Potato Salad image

I got this recipe from my Mother-in-law. This is by far the best potato salad I've ever had! I believe she got it from a very good family friend. This is always a staple at any summertime gathering. It goes fast! Times are approximate.

Provided by Chef on the coast

Categories     Potato

Time 3h

Yield 10-12 cups, 10-12 serving(s)

Number Of Ingredients 9

5 lbs red potatoes
1 cup sliced green onion
1/2 cup Italian dressing
1 cup mayonnaise
1/4 cup mustard
3 teaspoons salt
2 cups sliced celery
9 hard-boiled eggs, peeled and diced (4 in salad, rest for garnish on top)
1/2 cup dill pickle relish

Steps:

  • Dice potatoes. Cook until tender; drain.
  • Put into large bowl.
  • Add onions and Italian dressing; toss to coat.
  • Cover and chill at least 1 hour.
  • Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
  • Add celery, eggs and relish; toss lightly.
  • Slice remaining eggs.
  • Garnish top of salad.
  • Sprinkle with paprika.

Nutrition Facts : Calories 384.9, Fat 16.6, SaturatedFat 3.2, Cholesterol 196.9, Sodium 1350, Carbohydrate 49.5, Fiber 5, Sugar 6, Protein 10.8

COLD PICNIC POTATO SALAD



Cold Picnic Potato Salad image

This potato salad is a must when ever mine or my wifes family get together. I have to always bring the potato salad. Try it I think you will like it.

Provided by Tom Lambie

Categories     Lunch/Snacks

Time 1h45m

Yield 1 large bowl, 8-12 serving(s)

Number Of Ingredients 11

5 lbs red potatoes
12 eggs
1 large onion, chopped
4 -5 stalks celery, chopped
salt and pepper
garlic salt
3/4 cup sugar
1/3 cup salad mustard
1/4 cup lemon juice
2 -3 cups salad dressing (I have always used Kraft Miricle Whip Salad Dressing)
to taste paprika

Steps:

  • Boil the potatoes with the skins on until tender.
  • Cool the potatoes.
  • Cook the eggs until hard boiled.
  • Cool and peel.
  • Peel and slice potatoes into a large bowl.
  • Slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish.
  • Add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing.
  • Blend well.
  • Slice remaining eggs on top of salad.
  • Sprinkle with paprika.
  • Chill several hours.
  • Serve.

Nutrition Facts : Calories 491, Fat 13.7, SaturatedFat 4.3, Cholesterol 315.3, Sodium 644.9, Carbohydrate 76.8, Fiber 5.5, Sugar 29.8, Protein 17.8

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

PAT'S PICNIC POTATO SALAD RECIPE - (4.5/5)



Pat's Picnic Potato Salad Recipe - (4.5/5) image

Provided by á-78879

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 cheese, grated
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. Recipe courtesy The Neelys

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