CHEATIN' POTATO SALAD BY SUSAN
We've all probably bought deli potato salad. Have you ever noticed how much of it is NOT potatoes? I always seem to get all mayonnaise or sauce. Well, that gave me an idea. Now when I have to take potato salad to a party, or even if I just want to save a little time, I do this. Plate it real pretty, and no one will know it's...
Provided by Susan Feliciano
Categories Potato Salads
Time 20m
Number Of Ingredients 2
Steps:
- 1. Cook your diced potatoes in boiling water about 12 minutes; drain and rinse in cold water. Do not let them get too soft.
- 2. Place cooked potatoes and the deli potato salad in a large mixing bowl and combine well. You can add extra things to it at this point, but that just takes more time, doesn't it?
- 3. Plate the potato salad on some good looking lettuce leaves and get ready for the compliments. You'll have to tell them it's a secret family recipe if you don't want to blow your cover!
SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD
Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.
Provided by Debber
Categories Potato
Time 30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Slice potatoes into a large serving bowl.
- Coarsely chop eggs with the potatoes.
- In a small mixing bowl, combine remaining ingredients.
- Pour dressing over potatoes and eggs, stir gently to coat all.
- Serve chilled or at room temperature.
CLASSIC POTATO SALAD
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.
SUSAN'S BEST POTATO SALAD
Make and share this Susan's Best Potato Salad recipe from Food.com.
Provided by Emily
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1/2 inch cubes.
- Mix oil, vinegar, salt, sugar and garlic.
- Pour over warm potatoes.
- Refrigerate until cool.
- When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
- Garnish with a few radish slices and green onion sprigs if desired.
Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9
SUSAN'S DILL PICKLE POTATO SALAD
Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.
Provided by Queenrubyrose
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
- Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
- Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
- Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
- DELICIOUS!
Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6
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
SUSAN'S AMAZING POTATO SALAD
This is a delicious, creamy simple potato salad! I'm not a fan of the potato salads with all the extra ingredients in it (relish, celery, etc). I love the true flavor of potatoes and hard boiled eggs that this dish creates. This makes a large pot - the perfect size for a potluck! Prep time does not include the cooling time for the potatoes or the eggs.
Provided by RedVinoGirl
Categories Potato
Time 1h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in the skin for 35-40 minutes.
- Cool potatoes for 1 to 1.5 hours.
- Make hardboiled eggs (I love Kittencal's method!) and allow to cool.
- Peel skin from potatoes and cut potatoes into cubes.
- Cut eggs into cubes.
- Combine all ingredients gently and allow to chill for 3 hours.
Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 1.2, Cholesterol 131.3, Sodium 60, Carbohydrate 41.7, Fiber 5.4, Sugar 2.8, Protein 9.3
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