Creamy Egg Potato Salad Food

SOUTHERN POTATO SALAD

Southern Potato Salad image

Delicious potato salad made with eggs and mayonnaise!

Provided by Holly Nilsson

Time 35m

Number Of Ingredients 12

Ingredients

3 pounds Russet, Yukon gold or red potatoes (peeled and cut into 1-inch cubes)
1 cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet pickles (chopped, or sweet relish)
2 teaspoons granulated sugar
2 teaspoon apple cider vinegar
½ teaspoon garlic powder
5 hard-boiled eggs (shelled and diced)
4 green onions (finely diced)
2 celery stalks (finely diced)
Kosher salt (to taste)
Black pepper (to taste)

Steps:

Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
Taste and season with the desired amount of kosher salt and black pepper.

Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 8 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 128 mg, Sodium 300 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CREAMY EGG & POTATO SALAD

Creamy Egg & Potato Salad image

It doesn't matter which goes in first-the hard-cooked eggs or cubed potatoes. This salad will be full of creamy deliciousness either way.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3/4 cup MIRACLE WHIP Light Dressing
1 tsp. HEINZ Yellow Mustard
1/2 tsp. celery seed
1/8 tsp. pepper
4 cups cubed cooked potatoes
2 hard-cooked eggs, chopped
1/2 cup each chopped onions and sliced celery
1/3 CLAUSSEN Sweet Pickle Relish

Steps:

Mix first 4 ingredients in large bowl until blended.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

CREAMY NO-EGG POTATO SALAD

Creamy No-Egg Potato Salad image

I don't like chopped boiled eggs in potato salad so I developed this recipe using pickles and pickle juice for tang! The fresh veggies are crunchy and delicious. Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo. Try it - it's yummy!

Provided by SaraFish

Categories Potato

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs potatoes
2 stalks chopped celery
1 chopped green pepper
1/2 cup chopped onion
1/2 cup chopped pickle
1 1/4 cups mayonnaise
2 tablespoons pickle juice
2 teaspoons spicy brown mustard or 2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Boil potatoes in water for 25 minutes, drain and set aside to cool.
Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
When potatoes are cool enough to handle, peel and cube them.
Add to vegetable mayonnaise mixture and toss.
Cover and chill at least 6 hours or overnight.
Delicious!

CREAMY POTATO SALAD

Creamy Potato Salad image

Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! -Pat Cole Polebridge, Montana

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
1 hard-boiled large egg, chopped
3 celery ribs, chopped
3/4 cup chopped onion
2 tablespoons finely chopped green pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dill weed
Sliced hard-boiled large egg, paprika and fresh dill sprigs, optional

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.

Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 320mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY POTATO SALAD

Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

Ingredients

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

CREAMY POTATO SALAD

Creamy Potato Salad image

Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips.

Provided by Karen From Colorado

Categories Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

6 medium potatoes (2 pounds)
1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/3 cup sweet pickle relish
1 1/4 cups mayonnaise or 1 1/4 cups salad dressing
2 teaspoons sugar
2 teaspoons celery seeds
2 teaspoons apple cider vinegar
2 teaspoons prepared mustard
1 1/2 teaspoons salt
2 hardboiled egg, coarsely chopped

Steps:

Cook potatoes in boiling, salted water until tender.
Drain well.
Peel and cube potatoes.
Transfer to a large bowl.
Add celery, onion, sweet relish and bacon bits.
Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
Add mayo mixture to potatoes.
Toss lightly to coat potato mixture.
Carefully fold in the chopped eggs.
Cover and chill thoroughly.
Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

Nutrition Facts : Calories 296.3, Fat 14.3, SaturatedFat 4.7, Cholesterol 60.3, Sodium 803.7, Carbohydrate 34.4, Fiber 4.1, Sugar 6.1, Protein 8.3

POTATO EGG SALAD

Potato Egg Salad image

Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!

Provided by Rita1652

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 medium potatoes, boiled and peeled
1 1/2 cups mayonnaise
4 tablespoons chopped onions
2 tablespoons chopped celery
1 teaspoon sweet relish or 1 teaspoon sweet pickle, finely diced
1 teaspoon Old Bay Seasoning
3 large eggs, hard boiled, chopped

Steps:

Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
Garnish with some Old Bay.

Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9

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Creamy Egg Potato Salad Food

SOUTHERN POTATO SALAD

Delicious potato salad made with eggs and mayonnaise!

CREAMY EGG & POTATO SALAD

It doesn't matter which goes in first-the hard-cooked eggs or cubed potatoes. This salad will be full of creamy deliciousness either way.

CREAMY NO-EGG POTATO SALAD

I don't like chopped boiled eggs in potato salad so I developed this recipe using pickles and pickle juice for tang! The fresh veggies are crunchy and delicious. Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo. Try it - it's yummy!

CREAMY POTATO SALAD

Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! -Pat Cole Polebridge, Montana

CREAMY POTATO SALAD

CREAMY POTATO SALAD

POTATO EGG SALAD

Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!

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