Prospect Park Potato Salad Recipes

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PROSPECT PARK POTATO SALAD



Prospect Park Potato Salad image

This delicious vegan potato salad comes from one of my new favorite cookbooks: Veganomicon, The Ultimate Vegan Cookbook.. The recipe, as written, makes an enormous amout, but can easily be halved. I love the addition of thinly sliced cucumbers and dijon mustard to this familiar picnic favorite! This recipe calls for something called Vegenaise, which is my favorite brand of vegan mayonaise, containing no eggs.

Provided by Kozmic Blues

Categories     Potato

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

5 lbs potatoes, washed and peeled
1 seedless cucumber, sliced thinly
1 cup vegan mayonnaise
1/4 cup Dijon mustard (whole grain)
1/4 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon dried dill
1 teaspoon turmeric
1 1/2 teaspoons salt (to taste)
1 teaspoon fresh ground black pepper
1 large carrot, peeled and grated

Steps:

  • Slice the potatoes between 1/2 and 1/4 inch thick.
  • If potatoes are large they can be cut into halves or thirds before slicing.
  • Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
  • Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
  • While the potatoes boil, prepare the dressing.
  • If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
  • Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
  • Wisk together briskly.
  • Add sliced cucumbers and place in the firdge until potatoes are ready.
  • When potatoes are done, drain and rise them quickly under cold water.
  • Be sure to shake off any excess water.
  • Add potatoes to the dressing and mix well.
  • Top with grated carrots and mix.
  • Check seasoning and adjust as needed.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 252.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 4.8, Sodium 466, Carbohydrate 40.6, Fiber 4.8, Sugar 5.5, Protein 4.4

GREAT CANADIAN POTATO SALAD



Great Canadian Potato Salad image

I got this wonderful summer recipe from the Kraft Canada website. This salad is exactly how my Grandma used to make it! YUM! :)

Provided by Nibblets

Categories     Potato

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup salad dressing (Miracle Whip Lite)
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper (to taste)
4 cups potatoes, cooked & cubed
2 hard-boiled eggs, chopped
1 medium onion, finely chopped
2 celery ribs, thinly sliced
1/2 cup pickle (chopped gherkin)

Steps:

  • Combine salad dressing, mustard, celery seed, salt and pepper.
  • Add remaining ingredients; mix lightly.
  • Refrigerate until ready to serve.
  • Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.

Nutrition Facts : Calories 83, Fat 2.5, SaturatedFat 0.8, Cholesterol 44.4, Sodium 314, Carbohydrate 12.7, Fiber 1.4, Sugar 2.7, Protein 2.9

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

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