Best Kittencals Warm Potato Salad With Eggs Recipes

KITTENCAL'S POTATO SALAD WITH EGGS

Kittencal's Potato Salad With Eggs image

I like to call this a great starter recipe as you can add in other things such as bacon or cooked ham, even chopped gherkin pickles, chopped parsley, the choice is yours! --- for best flavor use mayonnaise and salad dressing ---there is 4 hours chilling time all together for this recipe, so plan ahead. --- you will also find a slightly different version of my recipe here http://kittencalskitchen.com/2009/04/05/kittens-potato-salad-with-eggs-and-ham/

Provided by Kittencalrecipezazz

Categories Potato

Time 5h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs red potatoes, peeled (cut into half or quarters, depending on the size of potatoes)
boiling salt water (with 2 tablespoons white vinegar)
3 -4 tablespoons white wine vinegar (use white wine vinegar to drizzle on potatoes)
4 hard-boiled eggs, peeled
4 -6 green onions, chopped
1 stalk celery, finely chopped
1/2 cup Hellmann's mayonnaise
1/2 cup Miracle Whip
1 cup sour cream
1 teaspoon garlic powder (or to taste)
1 tablespoon Dijon mustard
1 teaspoon season salt (or to taste) or 1 teaspoon white salt (or to taste)
1/2-1 teaspoon fresh ground black pepper (or to taste)

Steps:

Cook the potatoes in boiling salted water until just fork-tender.
Lift out with a slotted spoon into a large bowl.
Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
Pour over the dressing and mix well to combine.
Season with more salt and pepper.
Cover and chill for a minimum of 2 hours before serving.

Nutrition Facts : Calories 450.8, Fat 23, SaturatedFat 6.9, Cholesterol 149.4, Sodium 1672.5, Carbohydrate 50.3, Fiber 8.4, Sugar 7.3, Protein 15.2

ALL-AMERICAN POTATO SALAD

All-American Potato Salad image

Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly 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.

KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS

Kittencal's Dill and Sour Cream Potato Salad With Eggs image

This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time

Provided by Kittencalrecipezazz

Categories Potato

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs new small baby potatoes (washed and unpeeled)
6 large whole radishes, chopped
5 hard-boiled eggs, peeled (sliced with an egg slicer or knife)
4 green onions, chopped
2 cups sour cream
2 teaspoons sugar (or to taste)
1 teaspoon garlic powder (if you are a garlic-lover use 1-1/2 teaspoons)
1 tablespoon chopped fresh dill (or use 1 teaspoon dried dill or to taste)
1 teaspoon seasoning salt (or to taste or use white salt to taste)
fresh ground black pepper (optional and to taste) (optional)

Steps:

Wash and scrub the outside of the new potatoes (do not peel).
Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
Remove to a bowl and cool to room temperature.
Slice the cooled potatoes in half.
Add in green onions and sliced eggs; toss to combine.
In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
Season with black pepper to taste if desired.
Chill for a minimum of 3 or more hours before serving.

Nutrition Facts : Calories 381, Fat 19.8, SaturatedFat 10.2, Cholesterol 195.3, Sodium 154.8, Carbohydrate 41.2, Fiber 5.9, Sugar 7.6, Protein 11

KITTENCAL'S RANCH POTATO SALAD OR MACARONI SALAD

Kittencal's Ranch Potato Salad or Macaroni Salad image

I have made this many times over the years for large gatherings, everyone loves it and I am always asked for the recipe --- the dressing is wonderful with potatoes or cooked pasta, you may of coarse double the amounts to feed more people --- all ingredients may be adjusted to suit taste, throw in some cooked ham or bacon if desired, plan ahead this salad must chill for at least 3 or more hours before serving, the longer chilling time the better! --- if making the potato salad and prefer a creamier salad then double the dressing amount

Provided by Kittencalrecipezazz

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs cooked cubed potatoes (or can use 3 cups cooked macaroni or small shell pasta drained)
1 cup frozen peas, thawed
1 small celery rib, finely diced
4 green onions, finely chopped
1 1/2 cups finely cubed cheddar cheese
4 -5 hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
1/2 cup chopped sweet yum-yum pickle (optional, yum-yum pickles are sliced sweet sandwich pickles)
6 tablespoons sweet pickle relish
3/4 cup prepared ranch salad dressing
3/4 cup mayonnaise (or use 1/4 cup each mayonnaise and sour cream, or to taste) or 1/2 cup salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
1/2-1 teaspoon garlic powder (optional but good to add in)
salt & freshly ground black pepper (to taste, I use seasoned salt)

Steps:

In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
Add in chopped yum yum pickles if using; mix to combine.
Season with more salt and black pepper to taste.
Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
Delicious!

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

KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)

Kittencal's Baked Potato Salad Casserole (Or Cold Potato Salad) image

This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this perfect dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

Provided by Kittencalrecipezazz

Categories Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
1 1/2 cups mayonnaise (Hellman's is best for this, do not use salad dressing)
1 1/2 cups sour cream
5 tablespoons melted butter
1 -1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste, or use white salt)
1 teaspoon ground black pepper
4 -5 green onions, chopped
1 small onion, finely
1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
1 1/2 cups cheddar cheese, shredded (or to taste)
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)

Steps:

TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
Set oven to 350 degrees F.
In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
Mix in green onion and yellow onion.
Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
Transfer/spread the mixture to prepared casserole dish.
At this point you may cover and refrigerate for up to 24 hours until ready to bake.
Bake 25-30 minutes or until hot and bubbly.
Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
DELICIOUS!