MASHED POTATO SALAD
Make and share this Mashed Potato Salad recipe from Food.com.
Provided by jan007
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel cut and cook potatoes as for mashed potatoes.
- When done drain well, mash.
- Add relish, chopped onion, celery, salt and pepper.
- In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
- Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
- Fold in eggs.
- Refrigerate overnight.
Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7
SOUTHERN POTATO SALAD
Delicious potato salad made with eggs and mayonnaise!
Provided by Holly Nilsson
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
- When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
- In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
- Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
- Taste and season with the desired amount of kosher salt and black pepper.
Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 8 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 128 mg, Sodium 300 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SOUTHERN POTATO SALAD
Steps:
- In a medium saucepan add potatoes, broth, bay leaf, and 1/2 tsp salt. Add water to make sure the potatoes are covered. Bring everything to a boil then reduce to a simmer and cook for roughly 10 minutes until potatoes are fork tender.
- Drain the potatoes. Remove the bay leaf and set potatoes aside.
- Place eggs in the saucepan and add water then boil eggs. Drain and allow to cool before peeling.
- Mix potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika). Add dill, celery, vinegar, relish, onions, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour.
- Garnish with fresh dill and paprika.
Nutrition Facts : Calories 344 kcal, Carbohydrate 26 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 95 mg, Sodium 997 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving
PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
MASHED POTATO SALAD
My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.
Provided by Linda
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
- Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g
SOUTHERN POTATO SALAD
Southern Potato Salad recipe perfect for summer bbq's and get-togethers! Easy potato salad made with Yukon gold potatoes, hard boiled eggs and a simple tangy dressing.
Provided by Jessica & Nellie
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender, about 10-12 minutes.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper. Stir to combine.
- Slice 5 of the hard boiled eggs. Stir together the potatoes, sliced hard-boiled eggs and the dressing.
- Refrigerate at least 3 hours before serving. Top with sliced hard boiled egg and a sprinkle of dill, dried parsley and/or paprika.
Nutrition Facts : ServingSize 1 g, Calories 195 kcal, Carbohydrate 16 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 284 mg, Fiber 2 g, Sugar 2 g
MAMMAW'S SOUTHERN STYLE POTATO SALAD
Make and share this Mammaw's Southern Style Potato Salad recipe from Food.com.
Provided by Donna Luckadoo
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until they are tender but firm, do not over cook or the salad will be like mashed potatoes.
- Drain potatoes immediately and let them cool completely.
- Add (to the cooled potatoes) all other ingredients.
- Toss lightly until thoroughly mixed making sure not to mash the potatoes.
- Top the salad with the sliced eggs and sprinkle with Paprika.
- We love it while it's still warm.
- Refrigerate if you like it cold for 2 hours.
- Enjoy!
Nutrition Facts : Calories 254.6, Fat 8.1, SaturatedFat 1.8, Cholesterol 118.3, Sodium 1107.4, Carbohydrate 38.6, Fiber 4, Sugar 12.5, Protein 7.3
SOUTHERN MASHED POTATO SALAD
Family and friends have always enjoyed my Southern Mashed Potato Salad for any occasion! It is most popular during summer gatherings!
Provided by Mary Suhm
Categories Potatoes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Boil potatoes until tender (not mushy), mash potatoes the same as you would for regular mashed potatoes. A little lumpy is okay! I like the potatoes the same consistency that I do my regular mashed potatoes.
- 2. In a separate pot, boil eggs at the same time as you are boiling potatoes. For approximately the same length of time! Cool, peel and set aside!
- 3. Add, butter (little milk if desired) add & blend all other ingredients except boiled eggs. Dice eggs and fold into mashed potato mix. Salt and Pepper to desired taste! Enjoy!
SOUTHERN MASHED POTATOES RECIPE
These southern mashed potatoes are made the way they should be - with lots of lots and butter! Top them with the simple hamburger gravy for a complete meal that the whole family will love.
Provided by All She Cooks
Categories Side Dish Side Dishes
Time 10m
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil. Add potatoes and cook for about 15 minutes, or until tender. Drain the potatoes.
- With mixer set on a low speed (or using a hand masher), combine the potatoes with all the remaining ingredients until smooth. This should just take a couple minutes.
- Enjoy! (Top with gravy, if desired.)
Nutrition Facts : Calories 263 kcal, Carbohydrate 59 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
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