Cold Picnic Potato Salad Food

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PICNIC POTATO SALAD



Picnic Potato Salad image

A wonderful old-fashioned chunky potato salad full of goodness with a creamy egg dressing. Love it!

Provided by Pat Nyswonger

Categories     Salads

Time 1h30m

Number Of Ingredients 15

2 pounds small whole Yukon Gold potatoes
Salt for the potato water
1 tablespoon vinegar
6 large eggs
1/2 cup finely chopped red onions
1/2 cup diced celery
2 scallions, finely chopped, white and green parts
1/4 cup chopped fresh herbs, such as: chives, parsley, fresh snipped dill or fresh tarragon
1/3 cup finely chopped dill pickles
2/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon yellow mustard
Salt and pepper to taste
Sprinkling of paprika for garnish
Snipped chives or chopped scallions for garnish--(optional)

Steps:

  • Wash the potatoes and add them to large pot, then cover with water. Season with salt -- 1 teaspoon for every quart of water. Add the vinegar and bring the water to a boil, then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with the tip of a sharp knife.
  • Drain potatoes then add them to an ice bath to stop the cooking process. Once cooled, peel potatoes which should easily slip off with just slightly scraping and pulling.
  • While the potatoes are cooking add the eggs in one layer to a large saucepan and cover with a couple inches of cold water. Bring to boil over high heat and cook for 1 minute. Remove the pot from the heat and with the lid on let stand for 15 minutes.
  • Drain the hot water from the eggs and fill the pot completely with ice cubes. Allow to sit for 20 minutes. Peel eggs under the faucet with a thin stream of cold water running.
  • After peeling the eggs, cut them and separate the yolks from the whites. Chop the whites into bite size pieces and reserve.
  • In a medium bowl mash the yolks and mix in the mayonnaise, sour cream, and mustard until the consistency is similar to mayonnaise. Season to taste with salt and pepper. This is the dressing for the salad. Set aside while the rest of the salad is prepared.
  • Cut peeled potatoes into bite-size chunks and add to a large bowl.
  • Add the onions, celery, scallions, pickles, eggs whites and herbs to potatoes. Toss to combine then gently add the reserved egg dressing. Cover the salad with plastic wrap and refrigerate until ready to serve.
  • To Serve: Remove plastic wrap and garnish with paprika and chopped chives, scallion tops or parsley.

Nutrition Facts : Calories 236 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 310 grams sodium, Sugar 3 grams sugar

PERFECT POTATO SALAD



Perfect Potato Salad image

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 15h40m

Yield 12

Number Of Ingredients 15

3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion
2 tablespoons chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

Steps:

  • Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
  • When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
  • Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
  • Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This Old Fashioned Potato Salad recipe is my version of the classic American potluck dish. Tender potatoes with a creamy, perfectly seasoned dressing. This fail-proof recipe is one of my old favorites!

Provided by Valerie Brunmeier

Categories     Salad     Side Dish

Time 35m

Number Of Ingredients 11

3 pounds Yukon Gold potatoes
¾ cup diced white onion
2 stalks celery (diced)
4 hard-boiled eggs (diced)
1 ½ cups mayonnaise
3 tablespoons sweet pickle relish ((see Notes below for alternate choices))
1 tablespoon yellow mustard
½ teaspoon celery salt
¼ teaspoon salt (or to taste)
freshly ground black pepper (to taste)
paprika for garnish

Steps:

  • Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
  • Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
  • In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
  • Sprinkle with paprika, cover and refrigerate for at least an hour or more.

Nutrition Facts : Calories 384 kcal, Carbohydrate 27 g, Protein 5 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 346 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SOUTHERN DILL POTATO SALAD



Southern Dill Potato Salad image

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

Provided by NE1canCook

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
½ white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

Steps:

  • Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
  • In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
  • Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g

COLD PICNIC POTATO SALAD



Cold Picnic Potato Salad image

This potato salad is a must when ever mine or my wifes family get together. I have to always bring the potato salad. Try it I think you will like it.

Provided by Tom Lambie

Categories     Lunch/Snacks

Time 1h45m

Yield 1 large bowl, 8-12 serving(s)

Number Of Ingredients 11

5 lbs red potatoes
12 eggs
1 large onion, chopped
4 -5 stalks celery, chopped
salt and pepper
garlic salt
3/4 cup sugar
1/3 cup salad mustard
1/4 cup lemon juice
2 -3 cups salad dressing (I have always used Kraft Miricle Whip Salad Dressing)
to taste paprika

Steps:

  • Boil the potatoes with the skins on until tender.
  • Cool the potatoes.
  • Cook the eggs until hard boiled.
  • Cool and peel.
  • Peel and slice potatoes into a large bowl.
  • Slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish.
  • Add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing.
  • Blend well.
  • Slice remaining eggs on top of salad.
  • Sprinkle with paprika.
  • Chill several hours.
  • Serve.

Nutrition Facts : Calories 491, Fat 13.7, SaturatedFat 4.3, Cholesterol 315.3, Sodium 644.9, Carbohydrate 76.8, Fiber 5.5, Sugar 29.8, Protein 17.8

COLD SWEET POTATO SALAD WITH CRANBERRIES AND PECANS



Cold Sweet Potato Salad with Cranberries and Pecans image

Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table.

Provided by justalittlebitofbacon

Categories     Salad

Time 27m

Number Of Ingredients 12

3 medium sweet potatoes, (peeled and cut into 1 inch dice)
1/4 cup thinly sliced red onion
1/2 cup chopped pecans, (toasted)
1/2 cup dried cranberries
4 oz goat cheese
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley
3 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 tsp dijon mustard
1 tsp maple syrup
1/2 tsp kosher salt

Steps:

  • Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Take the potatoes off the heat and transfer them to a large serving bowl. Cool the potatoes until just warm, about 15 minutes.
  • Whisk together all the dressing ingredients. Pour the dressing over the warm potatoes and let them finish cooling with the dressing.
  • Add the onion, pecans, cranberries, and goat cheese to the serving bowl and gently mix them in. Sprinkle the rosemary and parsley over the top.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

PICNIC POTATO SALAD



Picnic Potato Salad image

This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

Provided by foodtvfan

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Scrub potatoes. Cut in half if large.
  • In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
  • Drain; return potatoes to pot to dry over low heat for 30 seconds.
  • Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
  • Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
  • Add finely diced celery and chopped green onions or sweet onion to bowl.
  • Add red or green pepper and finely chopped pepperoni or kielbasa if using.
  • Peel cooled potatoes.
  • Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
  • Dressing:.
  • In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
  • Gradually whisk in oil until blended.
  • Stir in parsley, if using.
  • Pour dressing over potato mixture.
  • Gently toss to coat well.
  • Taste and adjust seasonings.

Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

PICNIC POTATO SALAD



Picnic Potato Salad image

Categories     Salad     Potato     Picnic     Mayonnaise     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped Italian parsley
3/4 cup mayonnaise
3/4 cup sour cream
4 teaspoons Dijon mustard

Steps:

  • Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
  • Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

HEALTHY COLD SWEET POTATO SALAD



Healthy Cold Sweet Potato Salad image

An easy side dish for a bbq or picnic, this healthy cold sweet potato salad is paleo and dairy-free. Minimal ingredients and lots of antioxidants in this easy healthy potato salad.

Provided by Kiran

Categories     Salad     Side

Number Of Ingredients 8

4 sweet potatoes (, washed and cubed)
2 hard boiled eggs (, peeled & diced)
2 tbsp diced onion
1/4 cup avocado mayonnaise
1 tbsp yellow mustard
1 tbsp lemon juice
2 tsp apple cider vinegar
salt & pepper to taste

Steps:

  • Add roasted potatoes, diced eggs and onions to a medium-sized bowl.
  • In a separate large bowl, whisk dressing ingredients together.
  • Add potato/egg/onion mixture to dressing and mix to combine. Chill until ready to serve.

Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 66 mg, Sodium 191 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat -2 g, ServingSize 1 serving

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From ehow.com


COLD PICNIC FOOD RECIPES: COLD POTATO SALAD RECIPES
cold picnic food recipes Saturday, October 3, 2009. Cold Potato Salad Recipes There are plenty of potato recipes that are used can to make this family favorite dish. No potluck, picnic or barbecue complete with out some form of this favorite dish. The ingredients are boiled potatoes, mustard and / or mayonnaise, and may differ slightly to that point. There are several steps to …
From coldpicnicfoodrecipes.blogspot.com


COLD PICNIC FOOD - RECIPES - COOKS.COM
Results 1 - 10 of 14 for cold picnic food. 1 2 Next. 1. PICNIC POTATO SALAD. Slice the sausage lengthwise into ... Makes a great picnic take-along! Variations: Use strips of ... balsamic vinegar instead of wine vinegar. Ingredients: 15 (oil .. potatoes .. vinegar ...) 2. COLD PICNIC MEATLOAF. Combine all; mix well. Bake at 350 degrees until done, 50-60 minutes. Drain well. …
From cooks.com


30 COLD SIDE DISHES FOR PICNICS AND POTLUCKS | ALLRECIPES
Whether you're looking for a classic picnic staple (we've got more potato and pasta salad recipes than you'll ever need) or something light and healthy (seasonal fruits and veggies are abundant in this collection), you'll absolutely love these cold side dishes. Start Slideshow. 1 of 31. Pin Share. Facebook Tweet Email Send Text Message. Perfect Potato Salad. potato …
From allrecipes.com


COLD PICNIC SALAD RECIPES - GRANDMA'S FAVORITES
Grandma's cold picnic salad recipes are so handy when you want to pack a tasty salad for a picnic or for taking to work or school. With their unique flavor combinations and nutritional goodness, these homemade salads offer a delicious change from today's typical store-bought variety. Cold Picnic Salad Recipes. One Hundred Picnic Suggestions (1915) Homemade …
From homemade-dessert-recipes.com


HOW TO KEEP POTATO SALAD COLD AT A PICNIC RECIPES ALL YOU ...
Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. …
From stevehacks.com


GERMAN POTATO SALAD SERVED COLD - ALL INFORMATION ABOUT ...
German Potato Salad - How to Make German Potato Salad top www.thepioneerwoman.com. Cold, creamy, mayo-based potato salad definitely has its place at a hot summer day's picnic. But this German potato salad goes just as well, and is especially wonderful as the warmer temperatures begin to decline. It's comfort food, for sure. 2013 AFarmgirlsDabbles.com
From therecipes.info


COLD SALADS FOR PICNICS - MY FOOD RECIPES
25 Perfect Picnic Salad Recipes From Dishesanddustbunnies Com Picnic Salad Recipes Healthy Picnic Foods Easy Picnic Food . The yummy mix of pasta some olives tomatoes cucumbers. Cold salads for picnics. When the days and therefore our schedules are longer its an awesome side dish to have on-hand at supper time and makes a great light …
From myfoodrecipes.info


PICNIC POTATO SALAD - TFRECIPES.COM
PICNIC POTATO SALAD. this potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. good with burgers or steak or whatever else you like on the barbecue. leftovers keep well in the fridge for a couple of days if you have any. for my vegetarian friends i leave out the meat. posted in response to a request.
From tfrecipes.com


COLD POTATO SALAD RECIPES - EZINEARTICLES
There are many cold potato salad recipes that can be used to make this family favorite dish. No potluck,picnic, or cookout is complete with out some form of this favorite dish. The usual ingredients include boiled potatoes, mustard and or mayonnaise, and may vary somewhat after that point. There are several steps to making cold potato salad, and a shortcut for each step. …
From ezinearticles.com


50 COLD PICNIC FOODS THAT DON'T NEED TO BE HEATED UP ...

From tasteofhome.com


COLD PICNIC POTATO SALAD RECIPES
Cold Picnic Potato Salad Recipes SUPER-SIMPLE PICNIC POTATO SALAD. Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad! Provided by By Betty Crocker Kitchens. Categories Lunch. Time 5h45m. Yield 16. Number Of Ingredients 11. Ingredients ; 1 bag (32 oz) frozen southern-style diced hash brown potatoes: …
From tfrecipes.com


COLD POTATO SALAD RECIPES - STREETDIRECTORY
There are many cold potato salad recipes that can be used to make this family favorite dish. No potluck,picnic, or cookout is complete with out some form of this favorite dish. The usual ingredients include boiled potatoes, mustard and or mayonnaise, and may vary somewhat after that point. There are several steps to making cold potato salad, and a shortcut for each step. …
From streetdirectory.com


COLD PICNIC FOODS - RECIPES - COOKS.COM
Results 1 - 10 of 14 for cold picnic foods. 1 2 Next. 1. PICNIC POTATO SALAD. Slice the sausage lengthwise into ... Makes a great picnic take-along! Variations: Use strips of ... balsamic vinegar instead of wine vinegar. Ingredients: 15 (oil .. potatoes .. vinegar ...) 2. COLD PICNIC MEATLOAF. Combine all; mix well. Bake at 350 degrees until done, 50-60 minutes. Drain well. …
From cooks.com


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