POTATO SALAD SANDWICH RECIPE RECIPES

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FAVORITE POTATO SALAD RECIPE - BETTYCROCKER.COM



Favorite Potato Salad Recipe - BettyCrocker.com 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

Total Time 4 hours 50 minutes

Prep Time 10 minutes

Yield 10

Number Of Ingredients 9

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 , CarbohydrateContent 17 g, CholesterolContent 105 mg, FatContent 6 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 480 mg

HAM & POTATO SALAD SANDWICHES RECIPE: HOW TO M…



Ham & Potato Salad Sandwiches Recipe: How to M… image

These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado

Provided by Taste of Home

Categories     Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 7

1-1/2 cups deli potato salad
6 diagonally cut French bread baguette slices (1/2 inch thick)
6 ounces fully cooked ham, thinly sliced
6 slices tomato
12 dill pickle slices
2 hard-boiled large eggs, sliced
2 slices red onion, separated into rings

Steps:

  • Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.

Nutrition Facts : Calories 229 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 821mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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We love this salad warm, straight from the oven. But it's also very good at room temperature one (two or three) days later.
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Reviews 5
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Category gluten-free, nut-free, vegetarian, Summer, weeknight meals, side dish
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  • Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.  Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.  Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
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Tangy dressing makes this potato salad better than what you can get from the deli.
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FAVORITE POTATO SALAD RECIPE - BETTYCROCKER.COM
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.
From bettycrocker.com
Reviews 4
Total Time 4 hours 50 minutes
Calories 340 per serving
  • 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.
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HAM & POTATO SALAD SANDWICHES RECIPE: HOW TO M…
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Lunch
Calories 229 calories per serving
  • Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.
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BEST SWEET POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH
We love this salad warm, straight from the oven. But it's also very good at room temperature one (two or three) days later.
From delish.com
Reviews 5
Total Time 40 minutes
Category gluten-free, nut-free, vegetarian, Summer, weeknight meals, side dish
Cuisine American
  • Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.  Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.  Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
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GLUTEN-FREE OLD FASHIONED POTATO SALAD RECIPE ...
Tangy dressing makes this potato salad better than what you can get from the deli.
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 45 minutes
Calories 430 per serving
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
See details


FAVORITE POTATO SALAD RECIPE - BETTYCROCKER.COM
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.
From bettycrocker.com
Reviews 4
Total Time 4 hours 50 minutes
Calories 340 per serving
  • 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.
See details


HAM & POTATO SALAD SANDWICHES RECIPE: HOW TO M…
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Lunch
Calories 229 calories per serving
  • Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.
See details


BEST SWEET POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH
We love this salad warm, straight from the oven. But it's also very good at room temperature one (two or three) days later.
From delish.com
Reviews 5
Total Time 40 minutes
Category gluten-free, nut-free, vegetarian, Summer, weeknight meals, side dish
Cuisine American
  • Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.  Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.  Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
See details


GLUTEN-FREE OLD FASHIONED POTATO SALAD RECIPE ...
Tangy dressing makes this potato salad better than what you can get from the deli.
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 45 minutes
Calories 430 per serving
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
See details


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