Fourth Of July Potato Salad Food
LELA'S FOURTH OF JULY POTATO SALAD
This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.
Provided by Lela
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 4h
Yield 30
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
- Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
- Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 28.4 g, Cholesterol 113.1 mg, Fat 22.5 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 839.4 mg, Sugar 1.8 g
FOURTH OF JULY POTATO SALAD
Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.
Provided by LIBERTY1234
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil, add the potatoes and let cook until tender. While the potatoes cook, in a large bowl, whisk together the vinegar, sugar, mustard, salt and pepper. Drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.
- In a small bowl, whisk the mayonnaise, sour cream and heavy cream. Fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. Cover and chill before serving if you wish. (This salad keeps for up to 3 days in the refrigerator.)
Nutrition Facts : Calories 325 calories, Carbohydrate 34.7 g, Cholesterol 89.2 mg, Fat 18.5 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 5.6 g, Sodium 588.7 mg, Sugar 3.6 g
FOURTH OF JULY SALAD
I received this recipe after having it at a 4th of July party. Hence the name for this different 7 layer salad. This is a great tasting and looking salad. When I make this salad for just us, I keep all ingredients separate, then I don't have soggy lettuce the next time I eat the salad.
Provided by diner524
Categories Salad Dressings
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, glass one if you have it, begin to layer ingredients as follows:.
- Layer 1 - Lettuce.
- Layer 2 - Celery.
- Layer 3 - Purple Onion.
- Layer 4 - Combine sour cream and sugar and pour over salad.
- Layer 5 - Combine mayonnaise and vinegar and pour on top.
- Layer 6 - Sprinkle parmesan cheese.
- Layer 7 - Sprinkle bacon.
Nutrition Facts : Calories 289, Fat 21.9, SaturatedFat 8.7, Cholesterol 37.4, Sodium 454.4, Carbohydrate 15.9, Fiber 0.6, Sugar 11.4, Protein 7.9
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