MASHED POTATO SALAD
Make and share this Mashed Potato Salad recipe from Food.com.
Provided by jan007
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel cut and cook potatoes as for mashed potatoes.
- When done drain well, mash.
- Add relish, chopped onion, celery, salt and pepper.
- In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
- Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
- Fold in eggs.
- Refrigerate overnight.
Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7
MASHED POTATO SALAD
My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.
Provided by Linda
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
- Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g
DAD'S MASHED POTATO SALAD
Provided by Martina McBride
Categories side-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
MASHED POTATO SALAD WITH SCALLIONS AND HERBS
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
- Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
MOM'S MASHED POTATO SALAD
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
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
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MOM'S MASHED POTATO SALAD
Everybody loved Mom's mustard potato salad. Hers was different than most because she always used mashed potatoes. A few years ago we discovered that it tastes just as good when using instant mashed potatoes. This is so easy, and it will keep for several days in the fridge. From the kitchen of Wanda Cupp Thornburg, Moberly MO.
Provided by Tona C.
Categories < 30 Mins
Time 30m
Yield 6 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add onions to liquids for instant potatoes. Cook according to package instructions.
- While potatoes are still warm, add the remaining ingredients. Mix well.
- This dish can be served warm or cold.
- If this is too "whangy" for your taste, cut the vinegar and mustard in half.
Nutrition Facts : Calories 85.5, Fat 4.2, SaturatedFat 1.2, Cholesterol 159, Sodium 505.4, Carbohydrate 7.2, Fiber 0.4, Sugar 3.4, Protein 5
MASHED POTATO AND ENDIVE SALAD
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
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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