Aaa Potato Salad Food

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HELLMANN'S THE ORIGINAL POTATO SALAD



Hellmann's the Original Potato Salad image

A longtime favorite of my family. We don't have an outdoor summer gathering without this and Hellmann's Classic Pasta Salad. Can't go wrong with these delicious recipes. FYI: because of the mayo content, we put the bowl of salad into a slightly larger-sized bowl filled halfway with ice to keep the salads cold and fresh.

Provided by aHardDaysNight

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 3/4-inch chunks (5 to 6 medium)
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Steps:

  • In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
  • In large bowl, combine Hellmann's Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently.
  • Serve chilled or at room temperature.

HELLMANN'S POTATO SALAD (ORIGINAL RECIPE)



Hellmann's Potato Salad (Original Recipe) image

Provided by insanelygood

Categories     Recipes

Time 25m

Number Of Ingredients 9

2 pounds (about 5-6 medium) potatoes, peeled and sliced into 3/4-inch pieces
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, peeled and chopped

Steps:

  • Fill a 4-quart pot with salted water. Add the potatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
  • In a large bowl, whisk together the mayonnaise, vinegar, salt, sugar, and pepper. Gently toss in the potatoes, celery, onion, and eggs.
  • Refrigerate it for at least 30 minutes. Serve it chilled or at room temperature. Enjoy!

Nutrition Facts :

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

AAA POTATO SALAD



AAA Potato Salad image

This is the best make ahead potato salad that I've ever come up with. The base of the recipe comes from the bottle of Hellmann's mayonnaise. No one in my family nor my DH's can even come close to this recipe and it's always gobbled up at any family event. I think the key is to making extra sauce and preparing this the day before. Give it a try this summer season and I guarantee you will get great reviews from your family & friends! Prep time includes making recipe 1 day in advance.

Provided by Chippie1

Categories     Potato

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups mayonnaise
4 tablespoons cider vinegar
3 teaspoons salt
3 teaspoons pepper
4 tablespoons sugar
2 lbs potatoes (Idaho works best)
1 cup celery (sliced thin)
1 cup onion (finely chopped)
2 hard-boiled eggs (finely chopped)
2 tablespoons garlic powder
4 tablespoons Dijon mustard

Steps:

  • Peel, cube, and cook potaotes in boiling water for 15 minutes.
  • In a large bowl, blend mayonnaise, vinegar, salt, sugar, pepper, mustard, and garlic powder.
  • Remove 1/2 of the sauce and reserve for later use.
  • Fold in potatoes, celery, onion, and eggs.
  • Refrigerate overnight for best results.
  • Add needed reserved sauce to taste, but the salad is best when on the creamy side.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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

AMERICAN POTATO SALAD



American Potato Salad image

Make and share this American Potato Salad recipe from Food.com.

Provided by Toadi

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 medium potatoes, cooked and sliced
5 hard-boiled eggs, sliced
1/2 cup onion, chopped
1/2 cup celery, diced
1 1/2 cups mayonnaise
1 teaspoon dry mustard
2 tablespoons sugar
1 tablespoon vinegar
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine mayo, mustard, sugar, vinegar, salt and pepper. Mix well.
  • Add onion and celery.
  • Stir in potatoes and eggs.
  • Refrigerate at least 5 hours or more.
  • I always make this the day before, because it tastes better after it flavors thru.
  • Enjoy!

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