Best 4th Of July Potato Salad Recipes

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LELA'S FOURTH OF JULY POTATO SALAD



Lela's Fourth of July Potato Salad image

This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.

Provided by Lela

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 4h

Yield 30

Number Of Ingredients 8

10 pounds potatoes, peeled
2 (6 ounce) cans black olives, diced
2 (6 ounce) jars green olives, diced
1 cup dill pickle chips, diced
1 cup sweet onion (such as Vidalia®), finely chopped
16 hard-cooked eggs, chopped
¼ cup prepared yellow mustard
7 cups Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
  • Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
  • Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 28.4 g, Cholesterol 113.1 mg, Fat 22.5 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 839.4 mg, Sugar 1.8 g

PATRIOTIC POTATO SALAD



Patriotic Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 0

Steps:

  • Put 1 pound each chopped blue potatoes and white potatoes and 1/2 pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegargarlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with 1/4 cup olive oil, 2 more tablespoons vinegar, and salt and pepper.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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

MARTHA'S "ALL-AMERICAN POTATO SALAD"



Martha's

Recipe came from Martha Stewart Living's 4th of July menu. "Cooking time depends on the size of the potatoes. You'll Know they are done when a paring knife is easily inserted into the center of one.

Provided by ashleebb

Categories     Potato

Time 1h8m

Yield 10-12 serving(s)

Number Of Ingredients 17

4 lbs russet potatoes (about 8 potatoes)
1 tablespoon salt
2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1/2 cup mayonnaise
2 tablespoons mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
3 stalks celery, cut into 1/4 inch dice (3/4 cup)
1 red bell pepper, cut into 1/4 inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4 inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat leaf parsley
1 teaspoon paprika

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes
  • Drain into a colander.
  • Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
  • Drizzle with vinegar; set aside.
  • Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat When water comes to a boil, turn off heat, cover and let stand for 13 minutes.
  • Drain, and place in a bowl with cold water to cover. When cold, peel eggs.
  • Chop 2 into 1/4 inch dice. Slice the third egg into 1/4 inch thick rounds, and set aside for garnish.
  • Combine diced eggs, mayonnaise celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine.
  • Add reserved potatoes to mayonnaise mixture.
  • Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
  • Chill for 30 minutes before serving.
  • Garnish with paprika and reserved hard-boiled egg rounds.

Nutrition Facts : Calories 241.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 67.3, Sodium 2096.1, Carbohydrate 39.8, Fiber 5.7, Sugar 4.5, Protein 6.5

AMARETTO CHERRIES



Amaretto Cherries image

This sounds so good! From an auto-glass company's compilation cookbook which was given out as a gift. It contains recipes from all different insurance companies in the US. This was submitted by Sharon Kesner of the Lytell Insurance Agency, Woodbridge, Virginia. There is an overnight marination required.

Provided by Oolala

Categories     Candy

Time 12h5m

Yield 2-4 serving(s)

Number Of Ingredients 3

1 (6 ounce) jar maraschino cherries, drained
1 cup Amaretto
1 cup chocolate chips

Steps:

  • Soak the cherries in the Amaretto overnight,.
  • Drain the cherries and dry them with paper towels.
  • Melt the chocolate in a micorwave for about 15 seconds and then mix. May need another 15 seconds.
  • Dip the cherries into the chocolate and enjoy!

Nutrition Facts : Calories 542.7, Fat 25.4, SaturatedFat 14.9, Sodium 12.6, Carbohydrate 88.7, Fiber 7.7, Sugar 78.8, Protein 3.7

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