Phylls Potato Salad Recipes
PHYLLIS DILLER'S DELI POTATO SALAD
At least 20 years ago, Phyllis Diller contributed this recipe to a community cookbook. My daughter went wild for it - she was a pre-teen at the time. Although I prefer the more traditional type of potato salad. this is tasty, too!
Provided by Martha Price @karenella1
Categories Potatoes
Number Of Ingredients 6
Steps:
- Mix lemon juice, sugar and mayonnaise. Pour the mixture over the potatoes; then add onions, and salt to taste. Chill.
PHYLL'S POTATO SALAD
This is the recipe my sister always uses and I ask her to make it whenever I have a family gathering. The potatoes are always cooked just right and the lemon juice adds a surprising and unexpected flavor that brightens the whole salad. I warn you, though ..... once you taste it you'll never want another potato salad again. It's absolutely delicious!!!
Provided by Susan Bickta @souxie
Categories Potatoes
Number Of Ingredients 10
Steps:
- Place the potatoes (all equal size) in a large pot. Add cold water to cover. Place over medium high heat and bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until potatoes are cooked (but NOT soft!) depending on size of potatoes. Drain and cool until easy to handle.
- Meanwhile, in a medium size bowl, combine the chopped onion, lemon juice, salt, pepper and dry mustard. Set aside.
- If desired, peel potatoes while still hot. Cut into bite size pieces and place in a large bowl. Pour lemon juice mixture over potatoes while still hot. Gently toss to coat all pieces. Cool for one (1) hour.
- Add the chopped celery and hard cooked eggs to the potatoes. Add the mayonnaise and toss gently to coat all pieces. Garnish with a dusting of smoked paprika, if desired.
OLD FASHIONED POTATO SALAD
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
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
FAVORITE POTATO SALAD
Every home cook should have one go-to classic potato salad recipe on hand. It's the perfect dish to bring to summer picnics, serve at grillouts and take along to potluck suppers. And don't just limit this simple potato salad to warm-weather months-potato salad is great all year round.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h50m
Yield 10
Number Of Ingredients 9
Steps:
- Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
- Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
- Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 340, Carbohydrate 17 g, Cholesterol 105 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
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