ROSANNE CASH'S POTATO SALAD
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
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
Categories Potato
Number Of Ingredients 7
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
Very easy Picnic favorite by Joanna Lund
Provided by ladybugplus
Categories Salad
Time 6h
Yield 4
Number Of Ingredients 9
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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