White Potato Dressing Recipes

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WHITE POTATO SALAD (NO MUSTARD)



White Potato Salad (no mustard) image

My brother loves me to make this potato salad for him. He even offers to pay me if I make it for him when he's entertaining guests! All of our friends, and family love it too. They all think they won't, because there's no mustard, until they try it, and then, they're hooked! I hope t he amounts are accurate. This recipe could be used with mustard instead of vinegar, but the sugar wo uld have to be cut in half or more. It would probably take about a half cup of mustard. I would just add it until it tasted right! It is difficult to give measurements, when you never use them. :-) Please let me know how it turns out for you! The yield and time may not be precise; I just gave it my best guess.

Provided by H. Cato

Categories     Potato

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 9

6 -8 cups cooked, cubed potatoes (boiled with jackets on, and peeled)
1 whole onion, chopped (any kind, but red onions are probably the best to use)
4 stalks celery, finely chopped
6 hard-boiled eggs, diced up
8 small sweet gherkins
3 cups Miracle Whip (yes, Miracle Whip!)
3 tablespoons white vinegar
3 tablespoons white sugar
3 teaspoons salt

Steps:

  • Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
  • Lay out on counter for an hour or so to cool nicely.
  • Peel, and cube.
  • I usually do this with no recipe, so I have estimated the amounts as closely as possible.
  • While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
  • In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
  • Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
  • You may have some mix left over, but don't throw it out.
  • After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
  • Refrigerate for at least 4 hours before serving.
  • It may taste salty until after it's refrigerated a while.
  • If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
  • Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
  • The same applies if you like it sweeter.

DRESSING FOR POTATO SALAD



Dressing for Potato Salad image

I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.

Provided by Login

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 7

½ cup mayonnaise
½ cup sour cream
2 teaspoons prepared mustard
1 tablespoon ketchup
1 ½ teaspoons Worcestershire sauce
½ cup diced onion
salt and pepper to taste

Steps:

  • Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g

POTATO SALAD DRESSING II



Potato Salad Dressing II image

This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.

Provided by ANTLALA

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 8

½ cup creamy salad dressing
½ teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
¾ cup white sugar
¼ cup water
¼ cup white wine vinegar

Steps:

  • In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
  • Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 11.2 g, Cholesterol 26.4 mg, Fat 2.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 73.5 mg, Sugar 10.4 g

COUNTRY POTATO DRESSING



Country Potato Dressing image

My family can't get enough dressing around the holidays. With this recipe, I use up leftover mashed potatoes to create a tasty new dish. -Lauren Buckner, Greenville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 11

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter, cubed
1/4 cup turkey or chicken broth
8 slices day-old white bread, crusts removed and cubed
3 cups mashed potatoes
1 egg, beaten
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

  • In a small skillet, saute onion and celery in butter until tender. Remove from the heat; stir in broth. In a large bowl, combine bread cubes, potatoes, egg and seasonings. Stir in onion mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or until a thermometer reads 160°.

Nutrition Facts :

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