Potato Salad Tennessee Style Food

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CLASSIC POTATO SALAD



Classic Potato Salad image

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.

RESTAURANT-STYLE POTATO SALAD



Restaurant-Style Potato Salad image

This is a traditional and easy to make potato salad.

Provided by Jill D

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
½ teaspoon shredded carrot
¼ teaspoon dried parsley
¼ teaspoon ground black pepper
salt to taste

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 and chop.
  • In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Nutrition Facts : Calories 298 calories, Carbohydrate 23.9 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 199.6 mg, Sugar 4.1 g

CLASSIC POTATO SALAD



Classic Potato Salad image

Make and share this Classic Potato Salad recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Steps:

  • Boil peeled potatoes in salted water until done. Cool to room temperature.
  • Place diced potatoes in large bowl.
  • Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
  • Add to potatoes.
  • Add celery and onions and mix well.
  • Stir in eggs.
  • Sprinkle a little paprika on top.

REALLY GOOD POTATO SALAD!



Really Good Potato Salad! image

My family and friends just love this potato salad, and I have made it for gatherings many times, it is always a huge hit!

Provided by Kittencalrecipezazz

Categories     Potato

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 15

12 medium potatoes, peeled, cooked and well chilled
8 hard-boiled eggs, peeled and coarsely chopped
3 -4 stalks celery, finely chopped
5 green onions, chopped
1 cup sweet gherkin, chopped (or use bread and butter pickles)
8 -10 slices bacon, cooked and chopped
1 small green bell pepper, chopped
2 cups cheddar cheese, cut into small cubes
1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 pinch garlic powder
1 (1 ounce) package dry ranch dressing mix (I use Hidden Valley Ranch dry for this)
1 -2 tablespoon Dijon mustard
salt and pepper

Steps:

  • Whisk all dressing ingredients together in a bowl until well blended.
  • In a large bowl, add in the chilled, chopped cooked potatoes, all the chopped eggs, celery, green onions, pickles, bacon, cheddar cheese and green bell pepper; toss to combine.
  • Pour the dressing over and mix well to combine.
  • Season with salt and pepper.
  • Cover and chill for a minimum of 3 hours or longer.
  • Delicious!

Nutrition Facts : Calories 761.4, Fat 41.4, SaturatedFat 16.5, Cholesterol 278.6, Sodium 924.3, Carbohydrate 74.7, Fiber 8, Sugar 10.3, Protein 25.1

POTATO SALAD TENNESSEE STYLE



Potato Salad Tennessee Style image

This is a recipe from Shuck Beans, Stack Cakes and Honest Fried Chicken a terrific cookbook. Different and really good potato salad.

Provided by mandabears

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

7 medium idaho baking potatoes
4 eggs, hard cooked
1/2 teaspoon salt
fresh ground pepper
1 medium onion, finely chopped
1 cup celery, finely chopped, about 3 stalks
1 cup dill pickle relish, not sweet relish
1 tablespoon Dijon mustard
1 cup mayonnaise

Steps:

  • Wash and peel potatoes and cut in half.
  • Put in a large pot with a lid and cover with water.
  • Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
  • Don't cook until mushy!
  • While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
  • Turn heat down to a simmer for 15 minutes.
  • Pour cold water over eggs, peel and cool.
  • Cool potatoes, then cut into 1/2 inch cubes.
  • Sprinkle with salt and pepper, to taste.
  • Lightly toss celery and onions with potatoes.
  • Do not make mushy by over mixing.
  • Add the dill relish, and toss lightly again.
  • In a separate bowl mix mustard and mayonnaise together.
  • Lightly stir into potato mixture.
  • Chop eggs and toss into mixture.

Nutrition Facts : Calories 455.9, Fat 16.8, SaturatedFat 3.1, Cholesterol 134.2, Sodium 1022.8, Carbohydrate 69.4, Fiber 7.4, Sugar 5.7, Protein 10.2

TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)



Tolan's Mom's Potato Salad (Tyler Florence) image

From Tyler Florence's cookbook, Tyler's Ultimate. He claims this is the best potato salad he's ever made. I made half the amount of dressing indicated and still had plenty.

Provided by iris5555

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs small yukon gold potatoes
2 large eggs
kosher salt
1/2 bunch scallion, sliced, white and green parts
2 tablespoons drained capers
1 cup mayonnaise
1/4 cup Dijon mustard (I used half as much)
1/4 cup finely chopped dill pickle
1/4 cup pickle juice
1 small red onion, chopped
2 tablespoons chopped fresh flat leaf parsley
1/2 lemon, juice of
fresh ground pepper

Steps:

  • Place potatoes and eggs in saucepan of cold, salted water.
  • Bring to a simmer.
  • Remove eggs with a slotted spoon after 12 minutes and let cool.
  • Continue cooking potatoes until tender, about 3 minutes longer.
  • Drain potatoes in a colander and let them cool.
  • Reserve some scallions and capers for garnish.
  • Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
  • Peel the cooled eggs and grate them into the bowl.
  • Peel cooled potatoes with a paring knife.
  • Cut potatoes into chunks and toss with the dressing to coat.
  • Season with salt and pepper to taste.
  • Garnish with reserved scallions and capers.

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