AMAZING POTATO SALAD
I found this recipe in my Food and Wine magazine back in June 1997. The lady who created it is named Elizabeth. I have been making it this way since then. I have made it for parties and it is so liked by everyone that most people leave with the recipe. I hope you all enjoy this as much as we have. NOTE: Cook time and prep time does not include cooling times for eggs and potatoes. Don't let the amount of servings scare you, I normally reduce the amounts depending on how many people I am feeding. Just cut everything in half.
Provided by jb41848
Categories Potato
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
- Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
- Drain the eggs and cool under running water.
- When eggs are cool, peel and refrigerate until cold.
- Put the potatoes in a large pot and add water to cover.
- Add 3 tbsps.
- salt and bring to a boil over high heat.
- Cook until potatoes are completely tender but not falling apart,about 25 minutes.
- Drain ad spread out on baking sheet to cool slightly.
- Peel the potatoes while they are still warm, then let cool.
- In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
- Thinly slice the eggs and transfer to a bowl.
- Cut the potatoes into chunks.
- In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
- Season with salt and pepper and transfer to a serving bowl.
- Sprinkle with paprika and chives.
- Note: The potato salad can be refrigerated for up to 1 day.
- Remove from refrigerator 1 hour before serving.
- Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
- Bring to room temperature before assembling.
EXCELLENT AND AMAZING POTATO SALAD
Make and share this Excellent and Amazing Potato Salad recipe from Food.com.
Provided by AZRoxy63
Categories Potato
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil whole unskinned potatoes until tender.
- Let them cool, peel, then chop roughly.
- Mix mustard, miracle whip, salt, and pepper in small bowl.
- Toss potatoes, eggs, onions, pickles, and black olives in a large bowl.
- Cover with dressing mix and coat evenly.
- Refrigerate for atleast 3 hours before serving.
Nutrition Facts : Calories 316.6, Fat 16.1, SaturatedFat 3.1, Cholesterol 164.2, Sodium 861.2, Carbohydrate 34.4, Fiber 3.8, Sugar 7.8, Protein 8.6
AMAZING SWEET POTATO SALAD
From Extraordinary Health magazine. Serve chilled or room temperature in the hotter months and warm in the colder months.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *Note: if the weather is hot and you prefer, the sweet potatoes can be diced and browned in a little bit of oil in a pan on the stove top rather than roasted.
- in an oven.
- *Preheat oven to 400 degrees.
- Roast the sweet potatoes for 45 minutes or until fork tender.
- Set aside to cool then dice.
- If desired, line the salad bowl with greens of your choice. Place the sweet potatoes in salad bowl.
- Add the other ingredients except for the almonds. Season with salt and pepper to taste.
- Serve immediately or cover and chill until ready to eat.
- Just before serving, garnish the salad with the almonds.
MADDY'S AMAZING POTATO SALAD
I spent quite a few years fiddling with this recipe to achieve a great taste. This recipe is for two or three people. You can always increase the amounts for more servings.
Provided by Maddy HELEINE
Categories Potatoes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Boil 3 Large whole potatoes (skin still on) until they are slightly tender. I like russets and they hold together well. I stick a fork in them to see if it slides in easily, and then they are done. Boil 3 large eggs, and then set the whole potatoes and eggs in the refrigerator for an hour until they are cool.
- 2. Peel the potatoes after they are cool. I scrape them using the back of a butter knife as the skins will easily peel right off that way using that method. Cut the potatoes down the middle length wise, and then slice thinly. (about 1/8 inch slices.) Put them in a bowl.
- 3. Peel the eggs and then slice using an egg slicer or knife until they are about 1/8 of an inch thick. Add them to the bowl.
- 4. Chop a stalk of celery into small pieces and slice 1/4 sweet onion into thin pieces. Add both to the bowl that has the potatoes and eggs in it.
- 5. In a separate bowl, mix the mayonnaise, mustard, salt, pepper, dill flakes and 2-3 packs of artificial sweetener until combined. I use artificial sweetener to avoid the grainy taste of regular sugar. Add this mixture to the bowl with the other ingredients and stir until blended.
- 6. You can add more or less artificial sweetener depending on your taste. This recipe tastes best with the dill and sweeter have the perfect savory/sweet taste.
- 7. Serve at room temperature.
AMAZING POTATO SALAD
My family loves this potato salad. The bacon and green onions make it so delicious. I was given a vague recipe from a friend who never measured the ingredients. A few years later, I developed this recipe. I don't even like sandwich spread but I love this.
Provided by Val Al
Categories Potato Salads
Number Of Ingredients 10
Steps:
- 1. Prepare all ingredients as indicated in the ingredients list. Be sure to cool the potatoes if you would like them to retain their shape or they will be mashed while mixing in the other ingredients.
- 2. Mix all ingredients thoroughly.
- 3. Sprinkle with paprika for a little color, cover, and chill until served. It has the best flavor the next day. :)
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