POTATO EGG SALAD
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
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
SIMPLE POTATO AND EGG SALAD
Steps:
- Place the whole unpeeled potatoes in a pot with plenty of water and a little salt. Cook until soft, about 30-40 minutes depending on size. I usually try to poke a knife through the middle to check for doneness.
- Put the potatoes in a bowl of cold water to cool them and then proceed to peel them and cut them into small or medium chunks.
- To cook prepare the hard-boiled eggs, bring water to a boil in a medium sized saucepan. Then gently add the eggs - one by one using a spoon so they don't break. You can add a teaspoon of baking soda - this helps make it easier to peel them. Let the eggs cook in the boiling water for 10 minutes, then transfer them to a bowl with cold water until you are ready to peel them.
- I recommend saving one of the eggs to use as a garnish for the salad. Peel and then dice the rest of the hard-boiled eggs.
- In a medium bowl or platter, add the chopped potatoes, the chopped hard-boiled eggs, the diced white onion, and the chopped celery.
- To prepare the dressing, mix the mayonnaise (or yogurt) with the mustard, vinegar, salt and pepper. Pour this dressing on top of the chopped potatoes/eggs and mix well.
- Taste the salad and adjust the amount of salt/pepper to taste. Add the chopped dill and paprika. If you saved one of the hard-boiled eggs, cut it into quarters or slices and use them to decorate the salad. The salad can be served on top of lettuce leaves.
- The salad can be served immediately, or it can be kept in the refrigerator until serving time. Personally, I find that the flavor improves if it is left to rest for a few hours before serving.
BACON-AND-EGG POTATO SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.
EGG AND POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.
RED POTATO AND EGG SALAD
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
DILLY POTATO & EGG SALAD
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
SIMPLE POTATO & EGG SALAD
A quick, simple and nutritious main-course salad. The dressing is made with a mixture of mayonnaise and yoghurt, so isn't as unhealthy as some! Having said that, there is quite a lot of sauce with the proportions given, so you may want to cut back on the quantities of both mayonnaise and yoghurt. By the way, I boil the potatoes in their skins, then remove only the loose bits of skin when I am mixing the salad. You can, of course, add whatever else you like to the salad, but this basic recipe is very satisfying and delicious in an uncomplicated sort of way :-)
Provided by Syrinx
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
- Add the quartered new potatoes, and toss well.
- Roughly chop the eggs and add them to the potatoes with the sliced radishes.
- Turn gently to mix, then chill until ready to serve.
- When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
- Garnish with chopped fresh parsley and a little extra black pepper.
Nutrition Facts : Calories 277.5, Fat 13.1, SaturatedFat 3.4, Cholesterol 221.9, Sodium 266, Carbohydrate 29.7, Fiber 3.9, Sugar 5.4, Protein 11.5
BACON AND EGGS POTATO SALAD
Great potato salad for a party or every day meal.
Provided by Nancy Roy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
- Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.1 g, Cholesterol 142.9 mg, Fat 25.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 4.4 g, Sodium 414 mg, Sugar 3.3 g
DEVILED EGG POTATO SALAD
Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 40m
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
- Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
- Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
EGG & NEW POTATO SALAD
Great for a summer lunch, picnic or barbeque - takes no time at all.
Provided by Silvana Franco
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
POTATO AND EGG SALAD
Make this Potato and Egg Salad for a quick and satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Prepare a iced water bath for the eggs. In a medium saucepan, combine potatoes with salted water to cover and bring to a boil. Gently add eggs, then boil 10 minutes more until potatoes are fork-tender. Transfer eggs the prepared ice bath to cool. Drain potatoes.
- Whisk together mustard and vinegar in the bottom of a large bowl. Add oil in a slow and steady stream, whisking constantly, until emulsified; remove and reserve 2 tablespoons dressing for serving. Add potatoes, chives, and parsley to large bowl; toss to combine. Season with salt and pepper.
- Peel eggs and quarter lengthwise. Season with salt and pepper. In a serving bowl, layer potatoes and eggs, drizzling eggs with extra dressing.
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