RED POTATO AND EGG SALAD RECIPE: HOW TO MAKE IT
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
DILLY POTATO & EGG SALAD RECIPE: HOW TO MAKE IT
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
More about "how to boil potatoes for potato salad recipes"
DILLY POTATO & EGG SALAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Lunch, Side Dishes
Calories 326 calories per serving
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
PERFECT POTATO SALAD RECIPE - HOW TO MAKE POTATO SALAD
From thepioneerwoman.com
Reviews 5
Total Time 45 minutes
Category main dish, salad, side dish
- Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles, eggs, and bacon, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.Serve with baked beans, coleslaw, pasta salad, burgers … and two pieces of pie.And that’s an order.
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