Best 3 Elizabeths Potato Salad Recipes

**Potato salad: A refreshing and versatile side dish**

Potato salad is a classic side dish that can be enjoyed at any gathering. It is simple to make and can be tailored to your own taste. This article features 15 different potato salad recipes, each with its own unique flavor. From classic mayonnaise-based salads to lighter, vinaigrette-based options, there is a potato salad recipe here for everyone.

Whether you are looking for a traditional potato salad recipe or something more unique, you are sure to find a recipe in this article that you will love. So gather your ingredients and get ready to make a delicious potato salad that will be the hit of your next party or gathering.

**Top 3 Recipes from the article:**

1. Classic Potato Salad: This is a classic potato salad recipe that is sure to please everyone. It is made with mayonnaise, mustard, celery, and onion.

2. German Potato Salad: This potato salad is made with a vinegar-based dressing and bacon. It is a popular side dish at German festivals and gatherings.

3. Greek Potato Salad: This potato salad is made with a lemony vinaigrette dressing and feta cheese. It is a refreshing and flavorful side dish that is perfect for summer gatherings.

Let's cook with our recipes!

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

POTATOES ELIZABETH

Potatoes Elizabeth image

Make and share this Potatoes Elizabeth recipe from Food.com.

Provided by Joanie Grow

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sour cream
1 can cream of chicken soup
2 teaspoons salt
2 lbs frozen hash brown potatoes, thawed and drained
1/2 cup onion, chopped
2 cups cheese, shredded
2 cups crushed corn flakes (dry breakfast cereal)
1/2 cup melted butter or 1/2 cup margarine

Steps:

Mix sour cream, soup, salt, potatoes, onion and cheese well.
Pour mixture into a greased 9" x 13" baking dish.
Sprinkle with corn flake crumbs and drizzle with butter.
Bake in a preheated 350 degree F.
,oven for 45 minutes, or until brown and bubbly.
Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.

MOM'S EASY POTATO SALAD RECIPE

Mom's Easy Potato Salad Recipe image

Everyone loves a good potato salad on a hot summer day! If you haven't made it for awhile, this is a new recipe you NEED to try!

Provided by Kristen Hills

Categories Side Dish

Time 1h

Number Of Ingredients 10

Ingredients

8 potatoes (cooked)
8 eggs (hard boiled)
¾ cup dill or sweet pickles (diced)
2 celery stalks (diced)
1 cup mayonnaise ((you could also use Miracle Whip))
3 Tablespoons yellow mustard
1 Tablespoon sugar
1 teaspoon white vinegar
salt and pepper (to taste)
Salad Supreme Seasoning (optional to sprinkle on top)

Steps:

Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

Nutrition Facts : Calories 305 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 168 mg, Sodium 466 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

Tips:

Use a variety of potatoes for a more flavorful salad. Waxy potatoes, such as red or Yukon Gold, hold their shape well and won't get mushy. Starchy potatoes, such as russet, will break down more and create a creamier salad.
Boil the potatoes until they are just tender. Overcooked potatoes will be mushy and fall apart.
Let the potatoes cool completely before adding the other ingredients. This will help to prevent the salad from becoming watery.
Use a light hand when stirring the salad. Over-stirring can break up the potatoes and make the salad mushy.
Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, vinegar, or mayonnaise.
Serve the salad immediately or chill it for later. Potato salad is best when served within a few hours of making it.

Conclusion:

Elizabeth's potato salad is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the perfect potato salad every time.