Salad: potato salads-long

Subject: potato salads-long
From: Neris (neris at
Date: Fri, 12 Mar 1999 03:46:24 GMT
Picnic Potatoe Salad

Categories: Cajun Salads
Servings: 24

10 lb Potatoes
8 ea Eggs, hard-boiled
2 c Dill relish
1 c Sweet relish
2 c Salad olives, chopped
2 c Onions, finely chopped
1 c Celery, finely chopped
1 c Fresh parsley, finely chopped
1 1/2 pt Mayonnaise
1/2 c Yellow mustard
Salt, to taste
Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic."
From Justin Wilson's "Outdoor Cooking With Inside Help"

From: Wayne Pridgen
Date: Thu, 16 May 1996 20:41:44 -465800

Potato Salad

Recipe By: Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Serving Size: 12
Categories: Salads, Soul Food

2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper - Large pinch, plus more for granish

1) Wash the potatoes but don't peel them. Place the potatoes in a large pot with enough water to cover them. Heat to boiling, then reduce the heat to a simmer. Cook the potatoes until they are tender but not mushy, about 30 minutes. Drain them and cool.

2) Peel the potatoes - a butter knife works well. Finely chop the potatoes and place them in a large bowl. Add the remaining ingredients and beat well until blended. The potatoe salad should be the consistency of a chunky puree. Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper.

Categories: Salads, Vegetables
Yield: 6 servings

2 lb Potatoes, cooked
2 ea Eggs, cooked
1 ea Green pepper, diced
1 ea Onion small, chopped
1/2 c Salad oil
1/3 c Wine vinegar
1/4 ts Oregano
1/2 ts Dill weed
1/4 ts Salt
1 ds Pepper

Peel and cube potatoes and dice egg.
Combine potatoes, eggs, green pepper and onion. Mix remaining ingredients in a small jar and shake well.
Pour over potato mixture. Refrigerate several hours.


Serving Size: 6
Categories: Pasta Potatoes Dressings


1/2 c Sour cream
1/2 c Miracle whip
1 c Hellman's mayo
2 tb Prepared mustard
3 tb Sugar
1 t Onion salt
1/2 ts Pepper


2 tb Dry minced onion
2/3 c Celery -- chopped
2/3 c Sweet midget pickles -- Chop
Not use relish
2 tb Pimiento -- chopped or
1/2 sm Tomato -- seed -- chop
8 c Elbow macaroni -- cook, drain, Cool well before add

DRESSING-Combine dressing ingredients and set aside.

MACARONI SALAD- Combine remaining ingredients in large bowl. Coat well with the dressing. Refrigerate at least an hour before serving. POTATO SALAD-Substitute 8 c cooked, peeled, cubed cold potatoes for the macaroni. Increase the celery to 1 cup and substitute snipped green onions for the dried. Canadd 1 c of pitted black and/or stuffed green olives in either salad. Source: Glorie Pitzer.

Categories: Salads, Vegetables
Yield: 10 servings

4 lb Boiling potatoes - white- or red-skinned, peeled and cut into 1-inch pieces
1/2 c Sweet pickle juice
1/2 c Diced red onion
1 c Mayonnaise (can be light)
1 c Sour cream (can be light)
3 tb Horseradish mustard
1 ts Salt
1 ts Freshly ground black pepper
1 c Diced sweet pickles
1/4 c Chopped chives
6 Hard-cooked eggs; shelled, and cut into 1-inch pieces
Paprika for garnishing salad

1. In a large saucepan cover the potato pieces with cold salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes. Drain and transfer to a large bowl. Pour the pickle juice over the hot potatoes, stir gently and cool to room temperature.

2. Place the diced red onion in a small bowl and cover with ice water. Let sit 20 minutes to reduce the acidity. Drain and squeeze out the excess moisture with a paper towel. Add to the potatoes.

3. In a medium bowl stir together the mayonnaise, sour cream, horseradish mustard, salt, pepper, pickles and chives. Pour this mixture over the potatoes and toss gently. Add the eggs and toss again. Spoon into a serving container. The salad can be prepared up to 1 day ahead. Refrigerate, covered.

4. Sprinkle salad with paprika at serving time.


Serving Size: 6
Categories: Salads Potatoes

3 tb Vegetable oil
1 tb Wine vinegar
1 1/2 ts Salt
1/8 ts Pepper
2 c Cooked, diced potatoes -- warm
1/2 c Quartered ripe olives
2 Hard-cooked eggs -- sliced
1 c Thinly sliced celery
1/2 c Diced dill pickles
1/4 c Diced pimiento
1 t Grated onion
1 tb Mustard
1/3 c Mayonnaise

Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.

Categories: German, Salads, Vegetables
Yield: 4 servings

6 ea Potatoes; medium
4 ea Bacon; slices
1 tb Onion; chopped
1 ea Celery; stalk, chopped
1 ts Salt
2 tb Butter
2 tb Unbleached flour
1/2 ts Mustard; dry
1 tb Sugar
1 c Beer; any brand
1/2 ts Tobasco sauce
2 tb Parsley; chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 servings

3 lb Small new potatoes, scrubbed and quartered
1 1/2 ts Salt
1 oz Dried tomato halves
1/3 c Boiling water
2 tb Olive oil
1 1/2 c Sliced celery
1/2 c Chopped celery leaves
4 Green onions, sliced with some of the green
1/4 c Snipped fresh dill "OR"
1 tb Dried dillweed
1/3 c Reduced fat sour cream
1/3 c Lowfat plain yogurt
1 tb Prepared white horseradish
1/4 ts Pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, celery leaves, green onions, ad dill. Spoon into large bowl; cover and refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate up to 24 hours. Makes 8 servings.

From the American Health, June 1995, page 90.


Serving Size: 12
Categories: None

4 lb New potatoes, scrubbed
2 Cloves garlic, minced
1 t Crushed red pepper flakes
1/2 c Dijon-style mustard
1 c Fat-free mayonnaise
1/2 c Red or white wine vinegar
2 tb Extra-virgin olive oil
1 c Green onions, finely chopped
1 c Red pepper, finely chopped
1 c Green pepper, finely chopped
1 c Coarsely chopped parsley
1 tb Freshly ground black pepper
1/2 ts Salt
Parsley sprigs, red and, green bell pepper slices - for garnish

1. Heat a large pot of water to a boil and add potatoes. Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes. Drain thoroughly and set aside to cool.

2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well. Cut potatoes into small pieces and place in a large bowl. Add mustard mixture and all remaining ingredients, except the garnishes, and mix well. Cover tightly and refrigerate for at least 8 hours, or overnight, before serving. If the consistency is too thick, add 2 tablespoons of water. Serve garnished with parsley and bell pepper slices.

Posted By japlady at (Rebecca Radnor) On or


Serving Size: 6
Categories: Salads Vegetables

2 lb Small red new potatoes
1/2 c Sliced green onions
1 c HiddenValley Ranch dressing*
1 x Paprika or Black Pepper
1 x Chives

After cooking and while still warm, cut potatoes into 1-inch cubes. Gently toss together potatoes, onions and salad dressing. Dust with paprika or pepper. Garnish with fresh chives. Serve warm or at room temperature.

* Original Ranch with Bacon Salad Dressing
From: Eileen & Bob Holze
Date: Fri, 27 Sep 1996 07:34:13 -0400
Platt's "Red, White & Blue Potato Salad"

Recipe By: Platt 5
Serving Size: 1
Categories: Copycat

10 medium Red Potatoes, Chunked and cooked -- Unpeeled
Onion, to taste -- Minced
1 Lg. Red Bell pepper -- Seeded and chopped
1 C. Ripe Olives -- Chopped
8 Strips Bacon -- Cooked and crumbled
Blue Cheese Dressing

Toss potato, pepper, and olives with dressing made of equal parts of mayo and blue cheese dressing. Chill, top with crumbled bacon before serving.


Serving Size: 6
Categories: Salads Vegetables

6 Medium red potatoes, cubed
1 Small head Romain lettuce
3/4 c Creamy Caesar Dressing
1/2 c Kraft Parmesan Grated Cheese
4 Strips bacon, cooked and
1/2 c Garlic croutons

Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons.

Categories: Diabetic, Salads, Eggs, Vegetables
Yield: 24 servings

3 Green peppers
5 lb Potatoes; cooked, peeled, and cubed
1 bn Celery; chopped
2 1/2 ts Salt
1 ts Pepper
3/4 c Mayonnaise
1 tb Mustard, Dijon
4 cn Artichoke hearts; chilled and drained (8 oz. ea.)
2 tb Olive slices, pimiento-stffd
sm Pickles, whole sweet
Parsley springs, fresh


18 Eggs; hard-cooked
1/4 c Mayonnaise
2 tb Onion; minced
1/4 ts Cury powder
1/2 ts Salt
1/8 ts Pepper
Parsley spring, fresh
18 sl Olives, pimiento-stuffed

Chop 2 green pepper; cut remaining pepper into rings. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly.

Spoon potato salad onto a large serving platter. Arrange stuffed eggs and artichoke hearts around edge of platter. Garnish salad with green pepper rings, olive slices, pickles, and parsley.

Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper.

Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley. Top with remaining stuffed eggs with pimiento-stuffed olive slices.
Yield: 18 servings.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.