Guest guest Posted July 3, 1999 Report Share Posted July 3, 1999 Here are a few recipes I found. Hope you find one you like! * Exported from MasterCook * Old-Fashioned Potato Salad Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Chapter 5 On the Side Potatoes Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boiling potatoes (about 3 medium) 2 eggs 1 medium stalk celery 1 medium onion 3/4 cup mayonnaise OR 3/4 cup salad dressing 1 1/2 teaspoons white vinegar 1 1/2 teaspoons mustard 1/2 teaspoon salt 1/8 teaspoon pepper Choose round red or round white potatoes to boil for potato salad because they will hold their shape when cooked. Russet potatoes do not work as well for potato salad. Peel the potatoes, and cut any large potatoes in half. Add 1 inch of water to the large saucepan. Cover and heat the water to boiling over high heat. Add potatoes. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes into cubes. While the potatoes are cooking, place the eggs in the medium saucepan. Cover with at least 1 inch of cold water, and heat to boiling over high heat. Remove the saucepan from the heat. Let stand covered 18 minutes. Immediately pour off the hot water from the eggs, then run cool water over them several seconds to prevent further cooking; drain. Peel and chop the eggs. Chop the celery. Peel the onion, and chop enough of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate for another use. Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Gently stir in the potatoes, celery and onion. Stir in the chopped eggs. Cover and refrigerate at least 4 hours to blend flavors and to chill. Cover and refrigerate any remaining salad. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: " General Mills, Inc. 1998. " T(Refrigerate): " 4:00 " - - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 30g Total Fat; (73% calories from fat); 5g Protein; 19g Carbohydrate; 86mg Cholesterol; 455mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Essential Equipment: large saucepan (about 3-quart size); medium saucepan (about 2-quart size) Lighter Potato Salad: For 1 gram of fat and 100 calories per serving, substitute 1/4 cup fat-free mayonnaise and 1/2 cup plain fat-free yogurt for the 3/4 cup mayonnaise. Use 1 egg. Tips Celery is grown and sold as a bunch and can be stored in a plastic bag in the refrigerator for up to 2 weeks. A stalk, or rib, is one stem out of the bunch. Stalks should be left attached to the bunch until used. Be sure to rinse the stalks and cut off the base and the leaves. To do ahead, peel potatoes 2 or 3 hours before you plan to cook them. Put them in a bowl of cold water to keep them from turning a dark color, then cover and refrigerate. Nutr. Assoc. : 2306 3218 0 0 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Bill's Potato Salad Recipe By :Elaine Crawford Serving Size : 12 Preparation Time :0:45 Categories : Salad Side Dish Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 eggs -- hard-boiled 12 medium russet potatoes -- peeled and cooked 1 tablespoon prepared yellow mustard 3/4 cup sweet pickle relish 3/4 cup Miracle Whip OR 3/4 cup mayonnaise 3 green onions (optional) -- if available Cook, cool and dice eggs and potatoes. Add mustard, relish, salad dressing, and onion if available. Mix well and refrigerate until time to serve. Description: " Boiled eggs and potatoes dressed with pickle relish and mayonnaise. " Cuisine: " American " Yield: " 1/2 Gallon " Ratings : Cholesterol Rating 6 Complete Meal 3 Complexity 1 Cost 2 Depth 3 Difficulty 1 Fat Content 7 Good For Crowds 10 Kid Appeal 5 Portability 10 Sweetness 3 - - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 14g Total Fat; (57% calories from fat); 5g Protein; 19g Carbohydrate; 114mg Cholesterol; 254mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Bill always gets good compliments on this salad. He has tried to write down the quantities used. Nutr. Assoc. : 0 0 5644 0 881 0 2130706543 2130706543 * Exported from MasterCook * Grandma's Potato Salad Recipe By :Lisa Dugoni Serving Size : 8 Preparation Time :1:00 Categories : International Side Dish Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated white sugar 1 tablespoon white wheat flour -- heaping 1 tablespoon mustard powder 1/2 teaspoon salt 2 eggs 1 cup cider vinegar 12 potatoes Garlic salt Pepper Onion flakes 1 1-ounce package Good Seasonings dry Italian dressing mix -- to taste Mayonnaise Mix sugar, flour, dry mustard, and salt, then add eggs and vinegar. Cook over medium heat until hot, then reduce temperature to low. Cook until dressing thickens and coats the spoon, stirring constantly. Dressing will keep in the refrigerator for months. Boil whole potatoes with garlic salt, pepper, and dry minced onions. Drain water. Sprinkle a little cider vinegar over potatoes while still hot. After potatoes have cooled, cut into pieces. To make potato salad dressing, mix the following ratio: 1/3 German Sweet/Sour Salad Dressing, 2/3 mayonnaise. Add Good Seasonings dry Italian mix to taste. Description: " Potatoes dressed with a cooked, thickened egg dressing, mayonnaise and dry Italian dressing mix. " Cuisine: " German " - - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 3g Total Fat; (9% calories from fat); 5g Protein; 61g Carbohydrate; 47mg Cholesterol; 187mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1440 3309 0 0 0 0 0 0 0 0 758 0 * Exported from MasterCook * Potato Salad Recipe By : Serving Size : 6 Preparation Time :24:00 Categories : Salad Side Dish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds potatoes -- boiled in skins, cooled and coarsely chopped 12 eggs -- hard-boiled, coarsely chopped 1 1/4 cups mayonnaise -- to taste 23 fluid ounces (1/2 large jar) dill or sweet pickles or more -- chopped 1/4 cup pickle juice -- dill or sweet, whatever the pickle choice 1 teaspoon salt 1 Dash pepper (optional) 1 1/2 teaspoons dry mustard -- not prepared 2 teaspoons celery seed -- not salt 1 Dash paprika -- for garnish (anti-theft device) 1 onion -- finely diced OR 2 bunches green onions -- chopped half way up Boil the potatoes in their skins and hard-boil the eggs. (Boiling the day before is not a bad idea because they all have to be well cooled.) Mix everything together except the eggs. When everything is mixed up, add the eggs and mix just enough to stir them in. Description: " Potatoes and eggs in a spiced mayonnaise dressing with onions and chopped pickles. " Cuisine: " American " Ratings : Cholesterol Rating 4 Complete Meal 3 Complexity 2 Cost 2 Difficulty 2 Fat Content 5 Good For Crowds 8 Kid Appeal 10 Portability 10 Serving Temperature 2 - - - - - - - - - - - - - - - - - - - Per serving: 845 Calories (kcal); 49g Total Fat; (49% calories from fat); 22g Protein; 88g Carbohydrate; 390mg Cholesterol; 1706mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Absolutely wonderful, body bulking, not for thin people, sneak off in the corner to eat it, potato salad. Aging this overnight helps the flavor. Lightly dust the top with paprika if you have kids with probing fingers. (Makes it harder to sneak some.) Nutr. Assoc. : 0 0 0 1115 0 0 0 0 20209 0 0 0 2130706543 * Exported from MasterCook * French Style Potato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon Gold potatoes, scrubbed -- (not peeled) 1/3 cup dry white wine *or 1/2 c white wine vinegar* salt & freshly ground pepper to taste 1/2 cup extra virgin olive oil 1 tablespoon minced shallot 2/3 cup chopped scallions Boil the whole unpeeled potatoes in generously salted water until fork-tender, about 20 to 30 minutes, depending on size. As soon as you can handle the potatoes, but while they're still warm, sliced them just under 1/2-inch thick. In a small saucepan over medium heat, boil the wine until it's reduced by half (if using vinegar, don't cook it). Sprinkle the salt, pepper, and hot reduce wine (or the uncooked vinegar) over the warm potatoes, and toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust seasonings. Serve at room temperature. - - - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 27g Total Fat; (56% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Variations: Add chopped tomato OR sliced roasted red peppers OR minced garlic & olives OR lemon juce and snipped chives OR paprika and capers. Nutr. Assoc. : 4608 0 0 0 0 0 0 * Exported from MasterCook * Ranch Potato Salad Recipe By :Hidden Valley Ranch Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 boiled potatoes -- peeled & cubed 1 cup sliced celery 1/2 cup chopped red onion 1 1 oz pkg Hidden Valley Ranch mix 1/2 cup mayonnaise 1/4 cup water Combine boiled potatoes, celery, and red onion. Mix together Ranch mix with mayonnaise and water. Add to potato mixture and mix well. - - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 16g Total Fat; (46% calories from fat); 4g Protein; 37g Carbohydrate; 6mg Cholesterol; 129mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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