Time 1h30m Yield 8 Number Of Ingredients 9 Steps:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon. Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.
Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature. Recipe courtesy The Neelys
Time 15m Yield 12-16 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.
Time 50m Yield 8 to 10 servings Number Of Ingredients 18 Steps:
Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes. Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes. Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside. Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown’s House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight. Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
Time 30m Yield 6-8 Number Of Ingredients 12 Steps:
Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander. Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!
Time 40m Yield 4-6 servings. Number Of Ingredients 13 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes. , In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator.
More about “pats picnic potato salad recipes”
Time 3h Yield 10-12 cups, 10-12 serving(s) Number Of Ingredients 9 Steps:
Dice potatoes. Cook until tender; drain. Put into large bowl. Add onions and Italian dressing; toss to coat. Cover and chill at least 1 hour. Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat. Add celery, eggs and relish; toss lightly. Slice remaining eggs. Garnish top of salad. Sprinkle with paprika.
