Best Lindas Picnic Potatoes Recipes

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LINDA'S SPECIAL POTATO SALAD



Linda's Special Potato Salad image

This yummy potato salad is a favorite of mine...Every time I bring it to a get together, I am asked for the recipe...Try it and see for yourself!

Provided by Lindas Busy Kitchen

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

5 lbs red potatoes, with skins on
2 cups mayonnaise (more or less depending on how you like it, Do NOT use fat free or low fat)
1 large onion, finely diced
2 stalks celery, finely diced or 1 teaspoon celery seed
3 carrots, finely diced
1 green pepper, finely diced
6 hard-boiled eggs, finely chopped
3 tablespoons fresh finely chopped chives
20 green olives, finely chopped
1/4 cup yellow mustard
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
  • Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
  • Mix other ingredients, and add to chilled potatoes. Let set in the fridge for at least 2 hours before serving for flavors to meld.
  • Serve chilled.

Nutrition Facts : Calories 707, Fat 34, SaturatedFat 5.9, Cholesterol 206.9, Sodium 1172.3, Carbohydrate 89.4, Fiber 9, Sugar 16, Protein 15.6

PICNIC POTATOES RECIPE - (4.4/5)



Picnic Potatoes Recipe - (4.4/5) image

Provided by á-1590

Number Of Ingredients 7

8 to 10 medium potatoes, peeled and cut into wedges
1-1/2 cups prepared ranch salad dressing
2 cups (8 ounces) shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled, divided
Minced chives

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper and half of the bacon. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6-8 servings.

PICNIC POTATO SALAD



Picnic Potato Salad image

This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

Provided by foodtvfan

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 1/2 lbs new potatoes (10 medium)
10 large radishes, thinly sliced
2 celery ribs, finely diced
6 green onions, chopped or 1/2 sweet onion, finely chopped
1 red pepper (optional)
1/2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
1/4 cup vinegar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Scrub potatoes. Cut in half if large.
  • In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
  • Drain; return potatoes to pot to dry over low heat for 30 seconds.
  • Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
  • Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
  • Add finely diced celery and chopped green onions or sweet onion to bowl.
  • Add red or green pepper and finely chopped pepperoni or kielbasa if using.
  • Peel cooled potatoes.
  • Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
  • Dressing:.
  • In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
  • Gradually whisk in oil until blended.
  • Stir in parsley, if using.
  • Pour dressing over potato mixture.
  • Gently toss to coat well.
  • Taste and adjust seasonings.

Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3

LINDA'S OLD-FASHIONED POTATO SALAD



Linda's Old-Fashioned Potato Salad image

This potato salad has FABULOUS FLAVOR... A little different than the traditional Potato Salad recipe... I made some today, and it reminded me to share this fantastic recipe with all of you! Great for barbecues, showers, picnics... Heck, good anytime!

Provided by Lindas Busy Kitchen

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs red potatoes or 2 lbs thin skinned white potatoes, skins on, larger potatoes cut in half
2 tablespoons salt, for water to cook potatoes
5 large eggs, hard boiled, and chopped fine
1/2 yellow onion, chopped fine
1/4 cup green onion, chopped fine
3 stalks celery, chopped fine
1/4 large green pepper, sliced into strips, then chopped fine
1 medium carrot, finely shredded
1 -1 1/2 cup mayonnaise, to taste (Do NOT use fat free or low fat)
2 -3 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
1/2-1 teaspoon salt, to taste
fresh ground black pepper, to taste

Steps:

  • Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
  • Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
  • Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
  • When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
  • Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
  • Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
  • Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
  • Add to potato mixture, and carefully mix together.
  • Adjust flavor with salt, and lots of freshly ground pepper.
  • Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
  • Makes 4-6 servings.

Nutrition Facts : Calories 508.9, Fat 26.4, SaturatedFat 4.9, Cholesterol 279.6, Sodium 4378.1, Carbohydrate 55.7, Fiber 5.4, Sugar 8.9, Protein 13.5

PICNIC POTATOES



Picnic Potatoes image

We love potatoes, so I'm always searching for new ways to make them. I came up with this recipe as a change of pace from the usual baked potatoes. This dish travels well to a picnic or other gathering.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 7

8 to 10 medium potatoes, peeled and cut into wedges
1-1/2 cups prepared ranch salad dressing
2 cups shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled, divided
Minced chives

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper and half of the bacon. , Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 547 calories, Fat 37g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 729mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

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