THE BEST POTATO SALAD
Really good potato salad that is best served cold.
Provided by cheftini
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g
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.
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
MR ED'S WORLD FAMOUS POTATO SALAD
This is my partners potato salad recipe. Although the ingredients are similar to other potato salad recipes, the technique is what makes it special. Try it this way the first time and I'm sure you'll agree it's the best you've ever tried.
Provided by CJAY8248
Categories Potato
Time 45m
Yield 1 large bowl, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
- While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
- In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
- Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
- Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
- Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
- Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.
Nutrition Facts : Calories 207.3, Fat 8.4, SaturatedFat 1.5, Cholesterol 67.1, Sodium 507.1, Carbohydrate 29.8, Fiber 2.8, Sugar 6.9, Protein 4.7
BRENDA'S POTATO SALAD
Steps:
- In a bowl combine potatoes, celery, green peppers and eggs. Toss lightly to mix.
- In a small bowl, blend onion, pimiento, Miracle Whip, oil, vinegar, salt, pepper, mustard and sugar.
- Pour mixture over potato mixture. Toss to coat well. Cover. Chill. Serve cold on crisp lettuce leaves if desired. Sprinkle with paprika.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SWEET POTATO SLAW
"I grew up in Louisiana, and we ate lots of sweet potatoes," says Brenda Sharon of Channing, Michigan. "They look like carrots in this distinctive salad."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the first seven ingredients until smooth. In a large bowl, combine the potatoes, apple, pineapple and pecans. Add dressing; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 269 calories, Fat 19g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 238mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
BRENDA'S ITALIAN STYLE PATTIES
This is very different from the traditional hamburger patty, but if your kids enjoy both burgers and pizza, then they'll love this. Mine certainly do!
Provided by Brenda Espinoza
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.
- In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.
- Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 606.6 calories, Carbohydrate 17.2 g, Cholesterol 163.8 mg, Fat 43.6 g, Fiber 1.9 g, Protein 34.9 g, SaturatedFat 17.8 g, Sodium 1171.9 mg, Sugar 4.2 g
THE BEST POTATO SALAD
Really good potato salad that is best served cold.
Provided by cheftini
Categories Red Potato Salad
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 34.7 g, Cholesterol 102.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 784.5 mg, Sugar 2.9 g
BRENDA'S FAMOUS POTATO SALAD
No cookout is complete without this creamy potato salad. It has delighted three generations of our family.
Provided by Bill From New Mexico
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut up potato in small pieces.
- Finely chop onion and add to potatoes.
- Combine all other ingredients and mix well.
- Chill.
Nutrition Facts : Calories 225, Fat 6.4, SaturatedFat 1.6, Cholesterol 6.5, Sodium 119.7, Carbohydrate 38.9, Fiber 4.5, Sugar 3.6, Protein 4.3
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