Mashed Potato And Endive Salad Food

DAD'S MASHED POTATO SALAD

Dad's Mashed Potato Salad image

Provided by Martina McBride

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

6 medium russet potatoes, peeled and cut into 2-inch large chunks
3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1/4 cup warm half-and-half
1 cup plus 2 tablespoons Miracle Whip
1/4 cup yellow mustard
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 cups finely chopped sweet pickles
1/4 cup sweet pickle juice
1/2 cup plus 1 tablespoon sugar
5 hard-boiled eggs, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

WARM BACON ENDIVE DRESSING

Warm Bacon Endive Dressing image

My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

1/2 pound bacon strips, diced
1 medium onion, chopped
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
1 cup milk
1 egg, lightly beaten
3 bunches curly endive, torn (about 12 cups)
3 hard-boiled large eggs, sliced

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

MOM'S MASHED POTATO SALAD

Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

Ingredients

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

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 20 minutes. Drain and transfer potatoes to a large bowl.
Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

MASHED POTATO AND ENDIVE SALAD

Mashed Potato and Endive Salad image

Provided by Anthony L. Howell

Categories Salad Potato Side Lunch Bacon Endive Bon Appétit Colorado Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 small russet potatoes (about 12 ounces total), peeled, diced
4 bacon slices, chopped
1/4 cup minced onion
3 tablespoons cider vinegar
2 teaspoons sugar
2 heads Belgian endive, sliced

Steps:

Cook potatoes in large pot of boiling water until tender, about 12 minutes.
Meanwhile, cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel using slotted spoon. Drain bacon well. Reserve pan drippings in skillet.
Transfer potatoes to colander and drain well. Return potatoes to pot. Mash coarsely. Reheat bacon fat in skillet until just warm. Remove from heat and mix in minced onion, cider vinegar and sugar. Add dressing to potatoes. Add endive and toss gently. Season salad to taste with salt and pepper. Sprinkle with bacon. Serve salad warm.

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