BEST POTATO SALAD RECIPE WITH EGGS RECIPES

Name: Best Potato Salad
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6-8 serving(s)
Ingredients: 4 cups cubed cooked potatoes; 2 hard-boiled eggs, chopped; 1/2 cup chopped onion; 1/2 cup celery, sliced; 1/4 cup chopped sweet gherkin; 1/4 cup chopped dill pickle; 1 cup Miracle Whip or 1 cup mayonnaise; 1 teaspoon prepared mustard; 1/2 teaspoon celery seed; 1/2 teaspoon salt; 1/8 teaspoon pepper

BEST POTATO SALAD RECIPE - FOOD.COM

Best Potato Salad Recipe - Food.com image

Although I like to try other potato salad recipes, I always come back to this one that I have been making for a while. Combined several recipes and came up with this one.

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cubed cooked potatoes
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup celery, sliced
1/4 cup chopped sweet gherkin
1/4 cup chopped dill pickle
1 cup Miracle Whip or 1 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

DRESSING: Combine Miracle Whip, or Mayo, mustard, celery seed, salt and pepper. Mix well.
Combine potatoes, eggs, onion, celery and pickle.
Add dressing to potato mixture and mix lightly.
Chill.

Nutrition Facts : Calories 216.2, FatContent 9.9, SaturatedFatContent 1.8, CholesterolContent 73.3, SodiumContent 670.4, CarbohydrateContent 27, FiberContent 2.8, SugarContent 7.2, ProteinContent 4.7

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POT…

Best Classic Potato Salad Recipe - How to Make Easy Pot… image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories gluten-free low sugar nut-free vegetarian birthday Father's Day feed a crowd Fourth of July picnic Summer lunch side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 lb. Yukon Gold potatoes, chopped into 1” pieces
Kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

Steps:

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
Serve over butterhead lettuce.

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