Best Dianes Own Spud Salad Recipes

DIANE'S OWN SPUD SALAD

Diane's own spud salad image

My family are picky potato salad eaters; some don't like onions, some don't like mayo, etc. so I rarely made potato salad. I recently came up with this salad and think I may have a winner to please them! I love a challenge! I also lightened it up a bit, with no compromise to taste...

Provided by Diane M. @dinee

Number Of Ingredients 10

Ingredients

2 1/2 pound(s) yukon gold potatoes, scrubbed and cubed (no need to peel)
1/2 teaspoon(s) salt
1/2 cup(s) light salad dressing (miracle whip)
1/2 cup(s) cup of light sour cream
1 teaspoon(s) prepared mustard
2 - hard boiled eggs, chopped
3 - bacon strips, cooked and diced
2 - sweet pickle, diced
1/2 teaspoon(s) onion powder
- salt and pepper to taste

Steps:

Boil potatoes with 1/2 tsp. salt, until just tender, when a fork will poke them easily. Don't overcook, as potatoes will continue cooking for awhile after heat is turned off. Yukon Gold's are nice because they don't get mushy, and they have a nice, tender skin. Drain and cool potatoes and refrigerate for 1 hour.
Mix sour cream, salad dressing and mustard together. Add to potatoes and gently mix together. Add other ingredients and refrigerate for an add'l hour or two, so flavors can blend.

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