Rosanne Cashs Potato Salad Recipes

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ROSANNE CASH'S POTATO SALAD



Rosanne Cash's Potato Salad image

Categories     Salad     Egg     Onion     Potato     Side     Mayonnaise     Celery     Summer     Boil     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
5 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

ROSANNE CASH'S POTATO SALAD



ROSANNE CASH'S POTATO SALAD image

Categories     Potato

Number Of Ingredients 7

3 lb medium red skinned potatoes, unpeeled, scrubbed
8 dill pickle spears coarsely chopped (~1 1/2 cups)
3 celery stalks, chopped (~ 1 cup)
1 medium red onion, chopped ( ~ 1 cup)
5 hard boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

  • Boil potatoes 30 min in salted water or until tender or pressure cook at 10# pressure for 15 minutes; cool under water. Drain. While warm, mash with potato masher. Stir in pickles,onion and eggs. Add ~ 1 teaspoon salt. Hour or so before serving, add celery, mayonnaise, and mustard. Adjust final season to taste with salt and pepper. Cover and refrigerate. Let stand at room temperature for 1 hour before serving.

ALL AMERICAN POTATO SALAD



All American Potato Salad image

Very easy Picnic favorite by Joanna Lund

Provided by ladybugplus

Categories     Salad

Time 6h

Yield 4

Number Of Ingredients 9

3/4 cup Kraft Fat Free Mayonnaise
1 teaspoon Prepared mustard
1/4 cup sweet pickle relish
1/2 teaspoon Celery seed
1/8 teaspoon Black pepper
3 cups dried cold cooked potatoes (16 ounces)
1/2 cup Celery
1/2 cup Onions chopped
2 hard-boiled eggs chopped

Steps:

  • In a large bowl, combine mayonnaise, mustard, pickle relish, celery seed, and black pepper. Add potatoes, onion, and celery. Mix well to combine. Fold in eggs. Cover and refrigerate at least 30 minutes. Gently stir again just before serving.

Nutrition Facts : Calories 302 calories, Fat 17.3854581248336 g, Carbohydrate 30.9824565622788 g, Cholesterol 106 mg, Fiber 3.34342194454833 g, Protein 6.53069218731865 g, SaturatedFat 2.84895499998971 g, ServingSize 1 1 Serving (222g), Sodium 505.387312452898 mg, Sugar 27.6390346177305 g, TransFat 1.18783874999249 g

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