Best 6 Calico Potato Salad Recipes

QUICK CALICO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.

CALICO POTATO SALAD

Steps:

• In a small bowl or jar, combine all dressing ingredients cover and chill. Cube potatoes combine with corn, carrot, onion, peppers and olives in a salad bowl. Pour dressing over toss lightly. Cover and chill. Diabetic Exchanges: One serving (without added salt) equals 1-1/2 fat, 1 starch also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate, 2 gm protein, 9 gm fat.© Copyright Reiman Publications, 1993-1997

OLD FASHIONED POTATO SALAD

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.

CALICO SALAD

Steps:

• Drain canned vegetables.
• Combine vegetables, peppers and red onion.
• Add sauce and marinate overnight for best taste. Stir often.

CALICO SKILLET POTATOES ALA SILVER DOLLAR CITY

Steps:

• Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender.
• Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
• Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.

CALIFORNIA POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
• In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.