Potato Salad Adapted By Joyce Stavely Recipes

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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

FAVORITE POTATO SALAD



Favorite Potato Salad image

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

6 medium boiling potatoes (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard cooked eggs, chopped

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

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

LINDA'S OLD-FASHIONED POTATO SALAD



Linda's Old-Fashioned Potato Salad image

This potato salad has FABULOUS FLAVOR... A little different than the traditional Potato Salad recipe... I made some today, and it reminded me to share this fantastic recipe with all of you! Great for barbecues, showers, picnics... Heck, good anytime!

Provided by Lindas Busy Kitchen

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs red potatoes or 2 lbs thin skinned white potatoes, skins on, larger potatoes cut in half
2 tablespoons salt, for water to cook potatoes
5 large eggs, hard boiled, and chopped fine
1/2 yellow onion, chopped fine
1/4 cup green onion, chopped fine
3 stalks celery, chopped fine
1/4 large green pepper, sliced into strips, then chopped fine
1 medium carrot, finely shredded
1 -1 1/2 cup mayonnaise, to taste (Do NOT use fat free or low fat)
2 -3 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
1/2-1 teaspoon salt, to taste
fresh ground black pepper, to taste

Steps:

  • Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
  • Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
  • Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
  • When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
  • Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
  • Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
  • Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
  • Add to potato mixture, and carefully mix together.
  • Adjust flavor with salt, and lots of freshly ground pepper.
  • Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
  • Makes 4-6 servings.

Nutrition Facts : Calories 508.9, Fat 26.4, SaturatedFat 4.9, Cholesterol 279.6, Sodium 4378.1, Carbohydrate 55.7, Fiber 5.4, Sugar 8.9, Protein 13.5

POTATO SALAD, ADAPTED BY JOYCE STAVELY



Potato Salad, Adapted By Joyce Stavely image

Provided by Marian Burros

Categories     weekday, side dish

Time 30m

Yield Eight servings

Number Of Ingredients 11

2 1/2 pounds boiling potatoes, cooked
1/3 cup vegetable oil
1/3 cup white-wine vinegar or cider vinegar
2 teaspoons mustard
1 hard-cooked egg, minced
1/2 cup thinly sliced celery
1 small white onion, finely minced
2 tablespoons sweet pickle relish
2 teaspoons sweet pickle juice
4 sliced radishes
4 green onions chopped for garnish

Steps:

  • Scrub and cook the potatoes in enough water to cover. Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm. Amount of time depends on size of potatoes. If the potatoes have thin skins they do not have to be peeled.
  • While the potatoes are cooking, beat the oil and vinegar together with the mustard. Combine with the egg, celery, onion, pickle relish and pickle juice.
  • When the potatoes are done, drain, peel if desired and cut into small dice. While they are still warm, mix them with the dresssing.
  • Garnish with radishes and green onions.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 67 milligrams, Sugar 3 grams, TransFat 0 grams

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