Best Potato Salad From Pillsbury Kitchens Family Cookbook Recipes

FAVORITE POTATO SALAD

Favorite Potato Salad image

Every home cook should have one go-to classic potato salad recipe on hand. It's the perfect dish to bring to summer picnics, serve at grillouts and take along to potluck suppers. And don't just limit this simple potato salad to warm-weather months-potato salad is great all year round.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h50m

Yield 10

Number Of Ingredients 9

Ingredients

6 medium boiling potatoes (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard cooked eggs, chopped

Steps:

Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 340, Carbohydrate 17 g, Cholesterol 105 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

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

POTATO SALAD FROM PILLSBURY KITCHENS FAMILY COOKBOOK

Potato Salad from Pillsbury Kitchens Family Cookbook image

I got this cookbook from my bf our first Christmas. I was his 2nd wife and the first one thought Swanson's Beef Potpie was cooking. Our first 6 months together I pur 40 lbs on him....he was literally malnourished. Even though he and I have parted company, I still treasure this cookbook and the son he gave me.

Provided by Joey Wolf @8of10

Categories Potato Salads

Number Of Ingredients 10

Ingredients

3-4 - medium potatoes, cooked, peeled (i don't usually) and cubed
3 - hard boiled eggs, chopped
1 small onion, chopped
2-3 - celery stalks, chopped
1/4 cup(s) chopped pickle or pickle relish (sweet or dill, we prefer dill)
1 teaspoon(s) salt (i usually scant this)
3/4 cup(s) mayo with olive oil or miracle whip
1/8 teaspoon(s) black pepper
1 tablespoon(s) yellow mustard
1 teaspoon(s) celery seed

Steps:

While the potatoes and eggs are cooking, in a small bowl mix the mayo, mustard, salt, pepper,and celery seed together. Set aside
Next chop the onion, celery, and pickle (unless you are using relish). Set aside
Combine the drained, cooled, (and peeled if you peel them) potatoes,and chopped hard boiled eggs, with the onion, celery and pickle. Mix well
Add dressing of mayo, mustard, salt, pepper and celery seed. Mix well,
Chill several hours or over night to marry the flavors.