POTATO SALAD SEASONINGS RECIPES

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CREAMY POTATO SALAD RECIPE - BETTYCROCKER.COM



Creamy Potato Salad Recipe - BettyCrocker.com image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Total Time 4 hours 55 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
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 stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330 , CarbohydrateContent 15 g, CholesterolContent 105 mg, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 480 mg

PERFECT POTATO SALAD RECIPE - HOW TO MAKE POTATO SALAD



Perfect Potato Salad Recipe - How to Make Potato Salad image

Make Ree Drummond's Perfect Potato Salad for all your summer picnics and barbecues. Mashing the potatoes halfway is the secret!

Provided by Ree Drummond

Categories     main dish    salad    side dish

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

5 lb.

Russet Potatoes (about 8 Medium Russets)

1 1/2 c.

Real Mayonnaise (NOT Miracle Whip)

4 tbsp.

Prepared Mustard (regular, Dijon Or A Mixture Of Both)

5

whole Green Onions, Sliced Up To The Darkest Green Part

8

whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)

1 tsp.

Kosher Salt (more To Taste)

1/2 tsp.

Paprika

1/2 tsp.

Black Pepper

4

whole Hard Boiled Eggs

4

Slices Bacon, fried and crumbled

Steps:

  • 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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