Best French Dressing Potato Salad Recipes
FRENCH DRESSING POTATO SALAD
French dressing really adds a great flavor to potato salad. For the sweet pickles, I like to use a sweet pickle and onion mix. You can find it at most farm markets. If you can find it, I recommend using it instead of regular sweet pickles.
Provided by Irish Dave
Categories Potato
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes and set aside to cool. When cool, cut to desired size cubes.
- Prepare the hard boiled eggs. When cooled, remove yolks and discard. chop the egg whites.
- Combine mayonnaise, french dressing, and vinegar.
- Add salt, pepper, sugar, celery seed, pickle and onion mix, and egg whites. Mix thoroughly.
- Add potatoes and mix well.
- Chill before serving.
Nutrition Facts : Calories 213.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 37.9, Sodium 493.2, Carbohydrate 30.7, Fiber 2.1, Sugar 9.7, Protein 3.5
POTATO SALAD WITH FRENCH DRESSING
This is my favorite potato salad now. This recipe came from Naomi Judd's cookbook. I don't use the hard boiled eggs because I don't care for them in my potato salad and I cut back on the mayonnaise,onion, pickle relish and leave out the mustard....you can adjust things to your own taste because what really makes this potato salad is the French dressing. Here is the recipe as it appears in Naomi Judd's cookbook
Provided by shells75
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.).
- Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve.
- To the potatoes, add the celery, onion, and pickle relish.
- In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).
Nutrition Facts : Calories 527.1, Fat 31.9, SaturatedFat 4.9, Cholesterol 121, Sodium 1341.6, Carbohydrate 56.6, Fiber 4.3, Sugar 14.9, Protein 7.4
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