TRADITIONAL POTATO SALAD RECIPE RECIPES

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OLD FASHIONED POTATO SALAD | ALLRECIPES



Old Fashioned Potato Salad | Allrecipes image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Dairy-Free Potato Salad

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, CarbohydrateContent 30.5 g, CholesterolContent 72.4 mg, FatContent 7.6 g, FiberContent 3.5 g, ProteinContent 5.5 g, SaturatedFatContent 1.5 g, SodiumContent 334.7 mg, SugarContent 6.4 g

TRADITIONAL CLASSIC POTATO SALAD RECIPE | AARON MCCARGO JR ...



Traditional Classic Potato Salad Recipe | Aaron McCargo Jr ... image

Provided by Aaron McCargo Jr.

Categories     side-dish

Total Time 37 minutes

Prep Time 10 minutes

Cook Time 27 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons sweet relish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise
2 scallions, thinly sliced

Steps:

  • Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
  • In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

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