OLD FASHIONED POTATO SALAD WITH HOMEMADE DRESSING
This old-fashioned potato salad with homemade dressing is the perfect addition to summer BBQs, lazy picnics, family gatherings, holidays and more. Loaded with fresh herbs, chopped eggs and crispy pancetta, it makes a creamy, zesty and comforting side dish that everyone will love.
Provided by Andrea Geddes
Time 20m
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot of cold water and 1 teaspoon of salt and bring to the boil. Cook for around 10-15 minutes, or until tender but not overcooked. Drain the potatoes and set aside to cool.
- While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard boiled). Turn the heat off and allow the eggs to sit for a few minutes before transferring to a bowl of cold water. Allow to cool before peeling and chopping.
- Meanwhile, cook the pancetta (or bacon) in a large frying pan over medium-high heat until crispy. Remove from the heat and set aside.
Nutrition Facts : Calories 279 kcal, Carbohydrate 2 g, Protein 6 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 392 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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
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
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
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
MOM'S OLD FASHIONED POTATO SALAD
This is the way my mom made potato salad. She would put all the dressing ingredients in a mason jar and make one of the kids shake it to mix everything. It's the best - imho.
Provided by Annette L.
Categories Low Protein
Time 1h10m
Yield 3 qts, 20 serving(s)
Number Of Ingredients 12
Steps:
- Fill a 5 quart pan with potatoes, cover with water and boil until potatoes are done. The type of potato you use depends on how you like your potato salad - we like the potatoes to be very well done and cut up fairly small. I usually use russet potatoes. If you use red potatoes, you will get firmer, more indiviualized pieces of potatoes in your salad.
- After potatoes are cooked, let them cool. Peel and cut up in bite-sized cubes.
- Make at least 6 hard-boiled eggs. Let them cool and cut them up.
- Dice up onions and celery.
- Dressing: Whisk together Miracle Whip, milk, salt, pepper, sugar, vinegar, mustard and relish.
- , Mix all ingredients together and fold in dressing.
Nutrition Facts : Calories 242.1, Fat 7, SaturatedFat 1.6, Cholesterol 64.3, Sodium 395.5, Carbohydrate 38.9, Fiber 4.3, Sugar 6.3, Protein 6.3
OLD FASHIONED POTATO SALAD FOR A CROWD OF 50
Make and share this Old Fashioned Potato Salad for a Crowd of 50 recipe from Food.com.
Provided by Olha7397
Categories Healthy
Time 1h5m
Yield 50 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE POTATO SALAD: Cook 10 pounds waxy new crop potatoes in salted boiling water to cover. Peel and dice. Spread in 3 serving pans, 9 by 15 inches. Sprinkle with 1 cup finely chopped onion. Cover evenly with Hot Salad Dressing. With wide spatula turn potatoes carefully in the dressing to coat completely. Let stand in a warm place, covered, for half an hour. At serving time, sprinkle with 1 cup chopped green pepper, 4 cups finely slivered celery, and 2 cups diced cucumber. Carefully toss to mix ingredients. Adjust seasoning, if necessary, with salt, pepper, and cayenne. Separately grate the yolks and whites of 12 hard cooked eggs and sprinkle on the salad in patterns through a paper doily, keeping the colors separate. Makes about 50 servings, 2/3 cup each.
- FOR THE HOT SALAD DRESSING:.
- Put a 2 quart pan into a roasting pan with hot water in it. In the pan, mix together 1/2 cup flour, 1/4 cup sugar, 1 Tablespoon each dry mustard and salt, 1/2 teaspoon pepper, and a generous dash of cayenne. Gradually add 1 quart hot milk, stirring until smooth. Cook, stirring, until the sauce bubbles and thickens. Cook 10 minutes, stirring often. Beat 4 eggs lightly, warm them with a little hot sauce, and stir them into the pan. Cook for a minute or two. Remove the pan from the hot water and add 1 cup full strength distilled vinegar (not the mild seasoned type). Swirl in 1/4 cup butter. If the sauce seems too thick, add a few tablespoons of water to thin it as desired. Taste and adjust the seasoning with more salt and pepper to taste. Makes 1 1/2 quarts.
- The Complete Potato Cookbook.
Nutrition Facts : Calories 129.1, Fat 3.5, SaturatedFat 1.6, Cholesterol 73, Sodium 188.4, Carbohydrate 19.8, Fiber 2.3, Sugar 2.3, Protein 4.8
POTATO SALAD WITH COOKED DRESSING
Make and share this Potato Salad with Cooked Dressing recipe from Food.com.
Provided by I Dunno
Categories Potato
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix together and let come to a boil.
- Cook until thick.
- Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.
OLD-FASHIONED POTATO SALAD
Categories Salad Egg Onion Potato Side Picnic Super Bowl Quick & Easy Mayonnaise Vinegar Celery Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
- While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
- When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.
MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)
This is my mom's potato salad recipe, which I just love. I haven't seen one here exactly like it. It uses italian dressing to give it flavor, and doesn't have pickles or mustard. The key to an excellent final product is letting the Italian dressing sit for a couple of hours and soak up the flavors before adding the mayo. My favorite dressing to use is the kind you make yourself from a package, adding oil, water and vinegar - just be sure you've made it up ahead of time so it is full of flavor by the time you need it. Cooking time is marinating time.
Provided by jswinks
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes unpeeled. (they don't fall apart this way!).
- Drain and cool.
- Peel and cut into cubes.
- Stir in onion, italian salad dressing, salt, and pepper.
- Cover and refrigerate ate least 2 hours.
- Toss with mayonnaise.
- Add celery and eggs, mixing gently.
Nutrition Facts : Calories 148.7, Fat 5.6, SaturatedFat 1, Cholesterol 37.8, Sodium 365.9, Carbohydrate 22, Fiber 2.5, Sugar 2.1, Protein 3.4
OLD FASHIONED CREAMY POTATO SALAD
This has a cooked dressing that is combined with mayonnaise to create the most wonderful creamy dressing! I like to add in some cooked cubed deli ham and frozen thawed peas but that is optional. This dressing will seem sweet after it is cooked but will mellow out after chilling time, this salad must be chilled for a minimum of 8 hours or up to 24 hours before serving, all amounts may be adjusted to taste. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; in a saucepan combine 2 eggs with sugar, cornstarch and seasoned salt or white salt.
- Add in cider vinegar, milk and mustard (start with 2 teaspoons mustard you may add in more later) whisk until smooth.
- Set heat to medium and bring to a simmer; cook whisking frequently for about 10 minutes or until hot and bubbly.
- Add in butter and stir until melted.
- Refrigerate until semi-cooled, then stir/whisk in the mayonnaise until completely combined.
- Add in garlic powder and black pepper (you may adjust the garlic, mustard and black pepper to taste) if desired.
- Place the cubed potatoes in a large bowl, then add in chopped eggs, green onions, yellow onion and celery; mix to combine.
- Pour the dressing over and toss with a large spatula to combine.
- Cover and refrigerate for a minimum of 8 hours or up to 24 hours.
Nutrition Facts : Calories 504.9, Fat 24.5, SaturatedFat 6.5, Cholesterol 235, Sodium 448.1, Carbohydrate 60.7, Fiber 4.2, Sugar 18.9, Protein 11.7
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