Best Buds Potato Salad Recipes

INSTANT POTATO SALAD

Instant Potato Salad image

This is one of the easiest and quickest potato salads you can make. Try it once as posted and next time add or substract items that you think would improve the dish. Do not add too much water to the mixture--add only enough to moisten the potatoes. I can almost guarantee that anyone eating this salad will not know it was made from instant potato flakes. NOTE: Do not use potato buds in recipe--they change the texture.

Provided by Gwanny Hill

Time 4h45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups instant potato flakes
hot water
2 teaspoons prepared mustard
1 teaspoon salt
1/2 cup dill pickle cubes, chopped
1 teaspoon celery salt
6 eggs, hard-boiled and chopped
1/2 teaspoon garlic powder
4 -6 stalks chopped celery (I sometimes add 1 can chopped water chestnuts in place of celery, for the crunch) (optional)
1 teaspoon dill weed
1 small onion, chopped
2 cups mayonnaise
1/2 cup chopped olive

Steps:

In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
Add enough hot water to mixture--about two cups--to mix the ingredients.
Mixture should be fairly stiff.
Cover and let stand about five minutes.
Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
Mix well and chill three or more hours.
Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
NOTE: Cooking time refers primarily to chilling time.

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

Ingredients

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