Rustic Potato Salad Recipe By Tasty
OLD FASHIONED POTATO SALAD
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
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
THREE POTATO SALAD
This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
YOU'RE-BACON-ME-CRAZY POTATO SALAD
It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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