Textured Breakfast Potato Salad Food
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
TEXTURED 'BREAKFAST' POTATO SALAD
A lovely potato salad with the addition of bacon, eggs, pickles and scallions mixed with a tangy, creamy dill dressing. Best served warm.
Provided by English_Rose
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
- Combine the potatoes with the crumbled crispy bacon, the diced pickles, eggs and scallions. Season.
- Combine the remaining ingredients to make the dressing.
- Fold enough of the dressing into the salad to make it creamy.
- Try to fold everything together while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
- Serve.
Nutrition Facts : Calories 242.3, Fat 14.2, SaturatedFat 4.9, Cholesterol 89.2, Sodium 818.1, Carbohydrate 21.8, Fiber 3.5, Sugar 3.5, Protein 7.3
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