Best Patti Labelle Potato Salad Recipes

Patti's Potato Salad image

Provided by Food Network

Yield 8 to 12 servings

Number Of Ingredients 11

3 pounds red-skinned potatoes (20 potatoes), well scrubbed
6 large eggs, hard-cooked
1 red onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
Paprika

Steps:

Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.

Patti LaBelle's Potato Salad image

Provided by Davinah Cenou Montezuma

Time 30m

Number Of Ingredients 12

3 lbs red potatoes (+ 1 tbsp sea salt for boiling)
4 large eggs (hard boiled)
1 cup red onion (finely chopped and diced)
1 cup green bell pepper (finely chopped and diced)
1 cup celery stalks (finely chopped and diced)
2 tsp celery seed
⅔ cup mayo
3 tbsp sweet relish
1 tsp sea salt
½ tsp black Pepper
2 large eggs (hard boiled)
1/8 tsp paprika (or more for the top)

Steps:

Add the red potatoes and 1 tbsp of sea salt to a large pot. Cover the potatoes completely with water.
Bring the pot to a boil over high-heat. Once boiling, reduce the heat to medium-low. Cook covered until the potatoes are tender (about 20-25 minutes)
Drain the potatoes and run cold water over them to cool them down quickly.
Peel the potatoes and cut them into bite sized chunks
Add the potatoes and remaining ingredients to a large mixing bowl
Gently mix until all of the ingredients are incorporated.
Top with the remaining sliced eggs and a few dashes of paprika.
Cover and refrigerate for at least 2 hours to give the flavors a chance to meld together.

Patti's Potato Salad image

Provided by Debby H

Categories Potato

Time 2h40m

Yield 8-12 serving(s)

Number Of Ingredients 10

3 lbs red potatoes, well scrubbed
6 large eggs, hard-cooked
1 medium red onion, finely chopped
1 medium green bell pepper, finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seeds
2/3 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
1/4 teaspoon paprika

Steps:

Place potoates in large pot with enough water to cover by an inch.
Bring to boil over high heat.
Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
Pour out most of the water and place the pot in the sink.
Run cold water over the potatoes for about 2 minutes.
Drain well.
Peel the potatoes and cut them into 1/2 inch cubes.
Place in a large bowl.
Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
Sprinkle with celery seed.
Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
Season with salt and pepper to taste.
Transfer to a large serving bowl.
Slice the 2 remaining hard cooked eggs.
Arrange the slices on top of the salad and sprinkle with paprika.
Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
Note: How to hard cook eggs.
Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
Fill with enough cold water to cover by 1 inch.
Bring to a gentle boil over high heat.
cook for 30 seconds.
Remove from the stove and cover tightly.
Let stand for 15 minutes.
Pour out most of the water and place the pan in the sink.
Let cold water run over eggs for about 3 minutes.
Crack and peel the eggs while still warm.