HOW TO MAKE POTATO SALAD RECIPES

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SOUTHERN POTATO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Southern Potato Salad Recipe: How to Make It - Taste of Home image

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, FatContent 26g fat (4g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

RED POTATO AND EGG SALAD RECIPE: HOW TO MAKE IT



Red Potato and Egg Salad Recipe: How to Make It image

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

5 pounds medium red potatoes, halved
5 hard-boiled large eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

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.

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