Potato Salad Worthy Of The Cookout Recipe By Tasty

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POTATO SALAD WORTHY OF THE COOKOUT RECIPE BY TASTY



Potato Salad Worthy Of The Cookout Recipe by Tasty image

Here's what you need: yukon gold potato, hard-boiled eggs, celery, sweet onion, sweet relish, dill relish, mayonnaise, miracle whip, hot sauce, dijon mustard, inglehoffer stone ground mustard, Chicken/Vegetable Bouillon, garlic powder, celery seed, salt, pepper, paprika, fresh chive

Provided by Nichi Hoskins

Categories     Dinner

Time 45m

Yield 15 servings

Number Of Ingredients 18

5 lb yukon gold potato
6 hard-boiled eggs
2 stalks celery, finely chopped
½ cup sweet onion
1 cup sweet relish
1 cup dill relish
½ cup mayonnaise
½ cup miracle whip
2 tablespoons hot sauce
⅓ cup dijon mustard
¼ cup inglehoffer stone ground mustard
4 teaspoons Chicken/Vegetable Bouillon
½ tablespoon garlic powder
1 teaspoon celery seed
salt
pepper
paprika
fresh chive

Steps:

  • Rinse potatoes and place them in a pot. Fill the pot with cold water, making
  • sure potatoes are covered and add the chicken or vegetable bouillon Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
  • Dice potatoes and eggs into small cubes and add to a large mixing bowl
  • Grate onion, and celery into even sized pieces and add it to the mixing bowl
  • along with the relish. Gently mix everything together with a wooden spoon.
  • In a small bowl, combine mayo, mustard, hot sauce, garlic powder, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
  • Cover and refrigerate until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, Sugar 9 grams

POTATO SALAD WORTHY OF THE COOKOUT RECIPE BY TASTY



Potato Salad Worthy Of The Cookout Recipe by Tasty image

Here's what you need: yukon gold potato, hard-boiled eggs, celery, sweet onion, sweet relish, dill relish, mayonnaise, miracle whip, hot sauce, dijon mustard, inglehoffer stone ground mustard, Chicken/Vegetable Bouillon, garlic powder, celery seed, salt, pepper, paprika, fresh chive

Provided by Nichi Hoskins

Categories     Dinner

Time 45m

Yield 15 servings

Number Of Ingredients 18

5 lb yukon gold potato
6 hard-boiled eggs
2 stalks celery, finely chopped
½ cup sweet onion
1 cup sweet relish
1 cup dill relish
½ cup mayonnaise
½ cup miracle whip
2 tablespoons hot sauce
⅓ cup dijon mustard
¼ cup inglehoffer stone ground mustard
4 teaspoons Chicken/Vegetable Bouillon
½ tablespoon garlic powder
1 teaspoon celery seed
salt
pepper
paprika
fresh chive

Steps:

  • Rinse potatoes and place them in a pot. Fill the pot with cold water, making
  • sure potatoes are covered and add the chicken or vegetable bouillon Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
  • Dice potatoes and eggs into small cubes and add to a large mixing bowl
  • Grate onion, and celery into even sized pieces and add it to the mixing bowl
  • along with the relish. Gently mix everything together with a wooden spoon.
  • In a small bowl, combine mayo, mustard, hot sauce, garlic powder, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
  • Cover and refrigerate until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, Sugar 9 grams

CLASSIC POTATO SALAD RECIPE BY TASTY



Classic Potato Salad Recipe by Tasty image

This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.

Provided by Tikeyah Whittle

Categories     Appetizers

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm)
1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
3 hard-boiled eggs, roughly chopped
¾ cup mayonnaise
½ cup sweet relish
yellow mustard
1 ½ cups red onion, finely diced
3 large stalks celery
½ teaspoon McCormick® Garlic Powder
½ teaspoon McCormick® Paprika
⅛ teaspoon McCormick® cayenne
3 tablespoons white vinegar
1 tablespoon granulated sugar

Steps:

  • Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
  • Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
  • In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
  • While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
  • Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

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