RELISH IN POTATO SALAD RECIPES

Name: Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 4 cups cubed peeled potatoes; 1 celery rib, thinly sliced; 1/3 cup finely chopped onion; 1/3 cup sweet pickle relish; 3/4 cup fat-free mayonnaise; 1 teaspoon ground mustard; 1/2 teaspoon salt; 1/4 teaspoon celery seed; 1/8 teaspoon pepper; 2 hard-boiled large eggs, sliced; 1/8 teaspoon paprika

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

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

I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. —Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups cubed peeled potatoes
1 celery rib, thinly sliced
1/3 cup finely chopped onion
1/3 cup sweet pickle relish
3/4 cup fat-free mayonnaise
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon pepper
2 hard-boiled large eggs, sliced
1/8 teaspoon paprika

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.

Nutrition Facts : Calories 163 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 582mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch

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

Ingredients

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

I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. —Dorothy Bayes, Sardis, Ohio
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