OLD-FASHIONED POTATO SALAD
This classic potato salad is a family favorite. It is made with plain, honest, good old-fashioned ingredients...Yukon Golds (which hold up well after cooking), hard-boiled eggs, celery, and onions...a dressing made with purchased mayonnaise, ballpark-style mustard, a few splashes of cider vinegar and lemon juice, and the enhanced richness of mashed hard-boiled eggs. I guarantee that everyone will want seconds (I was told that one of my nephews ate a whole bowl at one sitting...WOW!!). This salad can easily be doubled or tripled for those larger crowds.
Provided by Alan in SW Florida
Categories Salad Dressings
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
- Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
- Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
- When ready to serve, sprinkle with the chopped parsley.
Nutrition Facts : Calories 270.9, Fat 10.3, SaturatedFat 2.1, Cholesterol 146.4, Sodium 504.1, Carbohydrate 38, Fiber 3.4, Sugar 4.1, Protein 7.6
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
GOOD OLD FASHION POTATO SALAD
Remember the best Potato Salad you ever tasted? it was probably this.. It's a winner every time.. You'll hear OMG This IS the Best Potato Salad I ever tasted in my Whole Entire Life!! That's what what2cook.net says!
Provided by Sharon123
Categories Salad Dressings
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and soak in ice cold water, then peel them with your fingers under running water (as if you were peeling a hard-cooked egg).
- Hard boil your eggs 1 minutes turn off heat and let set 15 minutes then soak in cold water till ready to peel. (tap the large end of the egg and roll get under that little layer of skin and it should slide right off).Put the potatoes and eggs into a chilled bowl, then chop to about 1 inch squares. (doesn't have to be perfect) Add the other ingredients except the paprika garnish. Stir good, make sure everything is covered. Should not look dry, so if you want an extra spoon of mayo or relish add it. Learn to trust your instincts that's what's your Grandma did.
- Taste it for salt and a hint of sweet, (if you didn't find the right pickles add a tablespoon or more of sugar) shape into a pretty mound with a spoon or spatula. Make a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the smoked paprika before serving. Serve cold.
Nutrition Facts : Calories 368.4, Fat 15.2, SaturatedFat 2.8, Cholesterol 120.8, Sodium 416.2, Carbohydrate 50.7, Fiber 5.7, Sugar 5.7, Protein 9.2
OLD-FASHIONED POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield about 40 (4-ounce) servings
Number Of Ingredients 8
Steps:
- In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
- Dice the celery stalks, and place to the side with eggs.
- In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
- Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.
OLD FASHIONED POTATO SALAD
This is the potato salad recipe that my mother said that she learned to make from her mother. It seems to be about the same as many other versions except that grandmother added dry mustard and celery seed. For July 4th I like to use red, white and blue potatoes.
Provided by Tom Brownfield
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all ingredients except for the potatoes in a large bowl.
- Let stand at room temperature.
- Meanwhile, peel potatoes and cut into 1/2" to 3/4" cubes.
- In a 4 qt saucepan cover potato cubes with water.
- Bring to a boil then turn down the heat and simmer for 10 to 12 minutes (until tender but not mushy).
- Drain potatoes and immediately fold into the seasoning mixture until evenly coated.
- Chill and serve (It's best if refrigerated 12 to 24 hours before serving).
Nutrition Facts : Calories 156.6, Fat 2.1, SaturatedFat 0.6, Cholesterol 62.2, Sodium 431.8, Carbohydrate 29.3, Fiber 3.9, Sugar 3, Protein 5.5
OLD FASHIONED POTATO SALAD
This family favorite has been passed down for several generations. My daughter told me she'd tried all kinds of recipes and had never found one to top this one. I guestimate on quantify, but here are the ingredients. This is not a German potato salad that is largely vinegar. You don't want to detect that the vinegar is even there, yet without it you will not have a superior salad.
Provided by Stella Mae
Categories Potato
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Boil, peel and dice the potatoes.
- Place in large bowl.
- Into the bowl, add the rest of the ingredients in whatever amounts you prefer.
- Go easy on the vinegar.
Nutrition Facts :
OLD-FASHIONED POTATO SALAD
THE SECRET to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture. My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert! -Mary Elizabeth Martucci South Bend, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.
Nutrition Facts : Calories 616 calories, Fat 50g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
OLD FASHIONED POTATO SALAD
Make and share this Old Fashioned Potato Salad recipe from Food.com.
Provided by Mebriella
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring peeled, diced potatoes to a boil in a large stock pot; cook approximately 5 minutes or until just tender (you don't want mashed potatoes). Immediately drain and rinse several times in cold water to stop the cooking process; drain and put into large mixing bowl. Add next 7 ingredients and mix until thoroughly combined; adjusting amounts of relish, mayo and mustard to suit your taste. You want it to be creamy, but not too soupy. Adjust seasonings and place potato salad in a large, covered storage container; dust top with paprika and parsely leaves if desired. Refrigerate several hours before serving.
Nutrition Facts : Calories 269, Fat 10.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 1032, Carbohydrate 41.6, Fiber 3.9, Sugar 7.5, Protein 4.4
LINDA'S OLD-FASHIONED POTATO SALAD
This potato salad has FABULOUS FLAVOR... A little different than the traditional Potato Salad recipe... I made some today, and it reminded me to share this fantastic recipe with all of you! Great for barbecues, showers, picnics... Heck, good anytime!
Provided by Lindas Busy Kitchen
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
- Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
- Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
- When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
- Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
- Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
- Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
- Add to potato mixture, and carefully mix together.
- Adjust flavor with salt, and lots of freshly ground pepper.
- Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
- Makes 4-6 servings.
Nutrition Facts : Calories 508.9, Fat 26.4, SaturatedFat 4.9, Cholesterol 279.6, Sodium 4378.1, Carbohydrate 55.7, Fiber 5.4, Sugar 8.9, Protein 13.5
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