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
BEST CLASSIC POTATO SALAD
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
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
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
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
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield Eight servings
Number Of Ingredients 11
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
More about "potato salad adapted by joyce stavely recipes"
17 BEST POTATO SALAD RECIPES - HOMEMADE POTATO SALADS - THE …
From thepioneerwoman.com
EMERIL'S FAVORITE POTATO SALAD | EMERILS.COM
From emerils.com
GRANDMA’S OLD-FASHIONED POTATO SALAD - MY …
From myhomemaderoots.com
SMASHED POTATO SALAD - CANADIAN LIVING
From canadianliving.com
POTATO SALAD ADAPTED BY JOYCE STAVELY RECIPES
From tfrecipes.com
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO …
From jamieoliver.com
OLD-FASHIONED POTATO SALAD | RECIPES - BAREFOOT …
From barefootcontessa.com
CLASSIC POTATO SALAD RECIPE - YUMMLY
From yummly.com
JOES POLISH POTATO SALAD RECIPES
From tfrecipes.com
CLASSIC POTATO SALAD ADAPTED FOR PRESSURE COOKING RECIPE 475
From tfrecipes.com
PERFECT POTATO SALAD RECIPES | FEATURES - JAMIE OLIVER
From jamieoliver.com
ALL-AMERICAN POTATO SALAD - ONCE UPON A CHEF
From onceuponachef.com
8 BEST POTATO SALAD RECIPES - SAVEUR
From saveur.com
OLD-FASHIONED POTATO SALAD | GRANDMA'S FAMOUS …
From downredbuddrive.com
OLD FASHIONED POTATO SALAD RECIPE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love