Always A Winner Potato Salad Food

HOW TO MAKE THE BEST POTATO SALAD

How to Make the Best Potato Salad image

Make and share this How to Make the Best Potato Salad recipe from Food.com.

Provided by AmyZoe

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 medium white potatoes or 6 medium yukon gold potatoes, about 2 1/2 to 3 pounds
3 tablespoons white vinegar
2 large celery ribs, diced
6 green onions, diced
5 hard-boiled eggs, peeled
1 1/2 cups mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons celery seeds
kosher salt, to taste
fresh ground pepper, to taste
paprika, to taste

Steps:

Bring potatoes to a boil in a large pot of cold water that's been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10 to 15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the mayonnaise, yellow mustard, celery seed, salt, and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Sprinkle with paprika if desired. Chill for at least an hour or overnight before serving.

Nutrition Facts : Calories 147.2, Fat 3.6, SaturatedFat 1.1, Cholesterol 116.6, Sodium 320.3, Carbohydrate 22.5, Fiber 2.7, Sugar 1.8, Protein 6.3

ALWAYS A WINNER POTATO SALAD

Always A Winner Potato Salad image

This is a wonderful, light potato salad which includes shrimp. My mother used to make this for every picnic or potluck dinner. Every time I take it to a potluck I get raves for it, and the recipe is always requested. You may need to adjust the amount of mayo, depending on the size of the potatoes you use. You will use at least 2 cups, but may need to use a little more for a nice consistency.

Provided by DEBIPORTER

Categories Salad Vegetable Salad Recipes

Time 2h55m

Yield 12

Number Of Ingredients 10

Ingredients

10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can shrimp
1 (4 ounce) can small shrimp, drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika

Steps:

Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 60.5 g, Cholesterol 218.3 mg, Fat 6 g, Fiber 9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 1287.8 mg, Sugar 4.6 g

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