WHITE POTATO SALAD RECIPES

WHITE POTATO SALAD (NO MUSTARD) RECIPE - FOOD.COM

White Potato Salad (no mustard) Recipe - Food.com image

My brother loves me to make this potato salad for him. He even offers to pay me if I make it for him when he's entertaining guests! All of our friends, and family love it too. They all think they won't, because there's no mustard, until they try it, and then, they're hooked! I hope t he amounts are accurate. This recipe could be used with mustard instead of vinegar, but the sugar wo uld have to be cut in half or more. It would probably take about a half cup of mustard. I would just add it until it tasted right! It is difficult to give measurements, when you never use them. :-) Please let me know how it turns out for you! The yield and time may not be precise; I just gave it my best guess.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 cups cooked, cubed potatoes (boiled with jackets on, and peeled)
1 whole onion, chopped (any kind, but red onions are probably the best to use)
4 stalks celery, finely chopped
6 hard-boiled eggs, diced up
8 small sweet gherkins
3 cups Miracle Whip (yes, Miracle Whip!)
3 tablespoons white vinegar
3 tablespoons white sugar
3 teaspoons salt

Steps:

Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
Lay out on counter for an hour or so to cool nicely.
Peel, and cube.
I usually do this with no recipe, so I have estimated the amounts as closely as possible.
While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
You may have some mix left over, but don't throw it out.
After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
Refrigerate for at least 4 hours before serving.
It may taste salty until after it's refrigerated a while.
If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
The same applies if you like it sweeter.

Nutrition Facts : Calories 79.6, FatContent 1.6, SaturatedFatContent 0.5, CholesterolContent 63.5, SodiumContent 473.1, CarbohydrateContent 13.9, FiberContent 1.3, SugarContent 4.2, ProteinContent 2.9

CLASSIC POTATO SALAD RECIPE | BBC GOOD FOOD

Classic potato salad recipe | BBC Good Food image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories Afternoon tea, Buffet, Dinner, Side dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Serves 6 with leftovers

Number Of Ingredients 8

Ingredients

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.04 milligram of sodium

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CLASSIC POTATO SALAD RECIPE | BBC GOOD FOOD

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
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