THE BEST POTATO SALAD RECIPE | ALLRECIPES
Really good potato salad that is best served cold.
Provided by cheftini
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Total Time 3 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
- Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 364.7 calories, CarbohydrateContent 34.7 g, CholesterolContent 102.2 mg, FatContent 22.9 g, FiberContent 3.4 g, ProteinContent 6.5 g, SaturatedFatContent 3.8 g, SodiumContent 784.5 mg, SugarContent 2.9 g
WORLD'S BEST POTATO SALAD RECIPE | ALLRECIPES
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Total Time 1 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, CarbohydrateContent 26.7 g, CholesterolContent 315 mg, FatContent 45.6 g, FiberContent 1.2 g, ProteinContent 11.3 g, SaturatedFatContent 12.5 g, SodiumContent 790.1 mg, SugarContent 21.2 g
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