Potato Salad Mold Recipes

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POTATO SALAD MOLD



Potato Salad Mold image

This potato salad is the result of my combining several recipes through the years. Using a mold makes for a pretty presentation. -Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

4 cups sliced peeled cooked red potatoes
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 cup sliced radishes
1 cup sour cream
2 tablespoons cider vinegar
1 envelope zesty Italian salad dressing mix
1/8 teaspoon pepper
Red Radish Rosettes, optional

Steps:

  • In a large bowl, combine the potatoes, celery, onions and radishes. Combine the sour cream, vinegar, salad dressing mix and pepper; pour over potato mixture and toss gently. Press into a 5-cup ring mold coated with cooking spray. Cover with plastic wrap. Refrigerate for 2-3 hours., Run a knife around edges of mold to loosen. Invert onto a serving plate. Garnish with Red Radish Rosettes if desired.

Nutrition Facts :

POTATO SALAD



Potato Salad image

I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
1 celery rib, thinly sliced
1/3 cup finely chopped onion
1/3 cup sweet pickle relish
3/4 cup fat-free mayonnaise
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon pepper
2 hard-boiled large eggs, sliced
1/8 teaspoon paprika

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.

Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

OLD FASHIONED POTATO SALAD RECIPE



Old Fashioned Potato Salad Recipe image

This old fashioned potato salad recipe has been passed down through generations of my family. It's hands down the best potato salad recipe I've ever tried, and you're gonna love it!

Provided by Down Redbud Drive

Categories     Side Dish

Time P1DT1h15m

Number Of Ingredients 8

5 lbs of russet potatoes
18 eggs
1 1/2 10 oz jars of Sweet Tiny Midget Pickles
1 large yellow onion
20 oz (about 2/3 of a 30 oz jar) of Miracle Whip
1/2 cup yellow mustard
1/2 cup mayo
Salt to taste

Steps:

  • Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
  • Drain the potatoes and set them aside to cool until you can handle them.
  • Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
  • Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
  • Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
  • Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
  • Add the pickles and the onions to the potatoes and eggs.
  • Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
  • Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
  • If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

Nutrition Facts : Calories 163 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2/3 cup, Sodium 406 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

POTATO SALAD WITH EGGS RECIPE



Potato Salad with Eggs Recipe image

Old Fashioned Potato Salad that tastes just like your grandma made it! Our Quick and easy Potato Salad with Eggs Recipe is a great summer side dish!

Provided by Courtney

Categories     Side Dish

Time 35m

Number Of Ingredients 11

4 Red Medium Red Potatoes
Pinch of Sea Salt
3 Eggs
2 Tablespoons Vinegar
1/4 Cup Scallions
1/4 Teaspoon Celery Seed
1/8 Teaspoon Pepper
2-3 Tablespoons Mayonnaise
1-2 Tablespoons White Vinegar
Tips of Scallions for Garnish
Paprika for garnish

Steps:

  • Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
  • Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
  • Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
  • Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they're done, peel and chop them into bite size chunks.
  • Wash, dry, and slice your scallions.
  • Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.
  • Mix together and top with some greens of the scallions and paprika.

Nutrition Facts : Calories 165 kcal, Carbohydrate 23 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 87 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

POTATO AND BEET SALAD



Potato and Beet Salad image

Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.

Provided by Rita1652

Categories     Onions

Time 45m

Yield 20 serving(s)

Number Of Ingredients 14

1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley
1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
5 lbs new potatoes, boiled, peeled and cubed
1 (15 ounce) jar pickled beets, drained and diced
1 red onion, diced fine
1 small green pepper, diced fine
1 stalk celery, diced fine
6 eggs, boiled and diced
1 hard-boiled egg, sliced
paprika (smoked is really good)

Steps:

  • Mix all salad dressing ingredients in a large bowl.
  • Toss remaining ingredients into the large bowl with dressing, toss to coat.
  • Chill for at least 1 hour overnight is best.
  • Top with sliced egg and sprinkle paprika.

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)



Old-Fashioned Potato Salad (No Mayonnaise) image

This old-fashioned potato salad is made with a refreshing seasoned vinegar and oil dressing. It's an excellent choice for a picnic or cookout.

Provided by Diana Rattray

Categories     Side Dish     Salad

Time 40m

Yield 6

Number Of Ingredients 9

1 1/2 to 2 pounds large potatoes (about 3 large potatoes)
1 large onion
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 clove garlic (mashed and finely minced)
2 tablespoons fresh parsley (minced)
2 tablespoons granulated sugar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Steps:

  • For best flavor, make the salad at least 2 hours before you plan to serve it.
  • Enjoy.

Nutrition Facts : Calories 249 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 193 mg, Sugar 7 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

IRANIAN POTATO SALAD



Iranian Potato Salad image

A traditional Iranian dish made for special occasions. It is similar to American potato salad, but with chicken and lots of lemon. Very refreshing. A great summer side dish. Cooking time includes setting time.

Provided by Bitter Moon

Categories     Chicken

Time P1DT50m

Yield 8-10 serving(s)

Number Of Ingredients 7

8 medium potatoes, boiled
4 hard-boiled eggs
3 lemons, juice of
1 lb chicken
1 (15 ounce) can baby green peas (drained)
3 -4 cups mayonnaise (or more to taste)
1/2 teaspoon salt (or more to taste)

Steps:

  • Boil, bone and cool the chicken.
  • Grate the potatoes & eggs.
  • Tear chicken into small pieces.
  • Mix together with mayonnaise and salt.
  • Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
  • Do the same with the salt.
  • When mold is to your liking, add lemon juice and mix.
  • Cover mold with a layer of baby sweet peas.
  • Let set in the ice box overnight.
  • Do not eat right away or lemon juice will be too overpowering.

Nutrition Facts : Calories 668.1, Fat 37.7, SaturatedFat 6.7, Cholesterol 154.8, Sodium 842.7, Carbohydrate 67.8, Fiber 7.5, Sugar 11, Protein 17.6

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