Ruths Reunion Potato Salad Recipes

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POTATO SALAD REUNION



Potato Salad Reunion image

From A Little Taste of Texas cookbook. This is my favorite potato salad and since I don't like hard-boiled eggs, I leave those out of the recipe when I make this particular dish. This is a very creamy potato salad.

Provided by Juenessa

Categories     Potato

Time 2h30m

Yield 12-14 serving(s)

Number Of Ingredients 15

7 medium potatoes, cooked in their skin, and then diced up
1/3 cup Italian dressing (your choice as to brand)
3/4 cup sliced green onion, tops too
3 hard-boiled eggs, chopped
1 cup chopped celery
1 (2 ounce) jar chopped pimiento (undrained)
1/2 cup pickle relish, drained
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon prepared mustard
1 teaspoon seasoning salt
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon creole seasoning
paprika

Steps:

  • Boil potatoes until tender.
  • While still warm, dice potatoes.
  • Pour Italian dressing over potatoes.
  • Chill several hours.
  • Add onions, eggs, celery, pimento and pickle relish and toss.
  • Then add mayonnaise, sour cream, mustard and all other seasonings, except Paprika, and fold into potato mixture.
  • Refrigerate.
  • Garnish with Paprika.

Nutrition Facts : Calories 247.7, Fat 11.9, SaturatedFat 2.8, Cholesterol 56.7, Sodium 502.5, Carbohydrate 32.1, Fiber 3.3, Sugar 6.5, Protein 4.8

TINA'S FAMOUS FAMILY REUNION POTATO SALAD



Tina's Famous Family Reunion Potato Salad image

The whole Cole Family loves it and I can not make enough of it.

Provided by Tina Williams @Tina70

Categories     Salads

Number Of Ingredients 8

12 medium potatos, cooked, peeled & cubed
8 - hard boiled eggs, chopped
32 ounce(s) (jar) dill pickle chips, finely chopped
3 cup(s) mayonnaise
2 tablespoon(s) dill pickle juice
2 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 tablespoon(s) onion powder

Steps:

  • In extra large bowl mix together mayo, pickle juice, salt, pepper, and onion powder. Add potatoes, eggs, and pickles. Mix well. Refrigerate for 4 hours or longer. Mix and Enjoy.

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