OLD FASHIONED POTATO SALAD
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
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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 :
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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.
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
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
OLD-FASHIONED POTATO SALAD
Make a hearty Old-Fashioned Potato Salad just like Grandma's. Our Old-Fashioned Potato Salad recipe includes eggs, celery, onions and pickle relish.
Provided by My Food and Family
Categories Spices
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in large saucepan 10 to 15 min. or just until tender; drain. Cool.
- Meanwhile, chop 2 eggs; slice remaining egg. Combine MIRACLE WHIP, celery, onions, chopped eggs, relish, mustard and sugar in large bowl.
- Add potatoes to MIRACLE WHIP mixture; mix lightly. Top with egg slices. Sprinkle with paprika.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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
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
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