Paula Deen Sweet Potato Salad Recipes

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PAULA DEEN'S POTATO SALAD



Paula Deen's Potato Salad image

Paula has 2 tablespoons of Jane's Krazy Mixed-Up salt or seasoned salt listed on her recipe, I would definitely reduce the amount to 1-2 teaspoons, also I would add in 1 teaspoon ground black pepper --- serve this slightly warm or at room temperature

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

8 medium red potatoes (skins left on and washed thoroughly)
1/4 cup chopped fresh parsley
1/4 cup green onion (tops only)
2 stalks celery, diced
3 hard-boiled eggs, chopped
1/4 cup chopped green bell pepper
1/4 cup diced pimento (optional)
1 teaspoon lemon pepper
2 tablespoons Aunt Jane's Krazy Mixed Up Salt (or use seasoned salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Steps:

  • In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
  • Cut into cubes.
  • In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
  • Serve at room temperature.

Nutrition Facts : Calories 277.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 94.1, Sodium 134.2, Carbohydrate 38.1, Fiber 4.1, Sugar 3.3, Protein 7.7

THE LADY'S WARM POTATO SALAD - PAULA DEEN



The Lady's Warm Potato Salad - Paula Deen image

I saw this on Paula Deen the other day. This is a great potato salad and easy to make. I used the Jane's Krazy salt as recommend, but used less than the 2 tbsp called for.

Provided by pines506

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion top
1 cup chopped celery
3 hard-boiled eggs, chopped
1/4 cup chopped bell pepper
1/4 cup diced pimento
1 teaspoon lemon pepper seasoning
2 tablespoons seasoning salt (Jane's Krazy mixed up salt is recommended)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Steps:

  • In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender.
  • Let the potatoes cool just to the touch and cut into cubes.
  • In a large bowl, combine the remaining ingredients.
  • Add the potatoes and mix gently.
  • Serve at room temperature.

Nutrition Facts : Calories 215.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 69.4, Sodium 136.6, Carbohydrate 30.4, Fiber 3.4, Sugar 4, Protein 6

PAULA'S CLASSIC POTATO SALAD



Paula's Classic Potato Salad image

Make and share this Paula's Classic Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs red potatoes, unpeeled, cut into 3/4-inch cubes
3 large eggs
3/4 cup mayonnaise (about)
2 1/2 teaspoons apple cider vinegar
1/2 cup chopped dill pickle relish
2 stalks celery, finely chopped
3 scallions, finely chopped
3 tablespoons chopped fresh parsley
salt (or Paula Deen's House Seasoning, Silly Salt, etc.)
black pepper

Steps:

  • In a large pot of boiling water, cook the potatoes and eggs for about 10 minutes.
  • Drain the potatoes and eggs and allow them to cool.
  • Peel the eggs and squish them with your hands until they crumble.
  • In a small bowl, whisk together 3/4 cup mayonnaise and the vinegar.
  • In a large serving bowl, combine the potatoes, eggs, pickle relish, celery, scallions, and parsley; toss with the dressing.
  • Season to taste with salt and black pepper.
  • Add more mayonnaise if not creamy enough.
  • Serve immediately (or chill a few hours, then serve).

ROASTED SWEET POTATO SALAD



Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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