Best 2 Makeover Cleos Potato Salad Recipes

Potato salad is a classic side dish that can be enjoyed at picnics, potlucks, and barbecues. It is a versatile dish that can be made with a variety of ingredients, including potatoes, mayonnaise, celery, onion, and hard-boiled eggs. There are many different recipes for potato salad, each with its own unique flavor. Some popular variations include German potato salad, which is made with vinegar and bacon, and Greek potato salad, which is made with feta cheese and olives. Potato salad can also be made with different types of potatoes, such as red potatoes, Yukon Gold potatoes, and fingerling potatoes. No matter what your preferences are, there is sure to be a potato salad recipe that you will enjoy. This article provides three delicious recipes for potato salad: Classic Potato Salad, Mustard Potato Salad, and Greek Lemon Potato Salad. Each recipe has its own unique flavor and is sure to please a crowd.

**Classic Potato Salad:** This recipe is a classic for a reason. It is simple to make and always a hit. The combination of mayonnaise, celery, onion, and hard-boiled eggs is a classic for a reason.

**Mustard Potato Salad:** This recipe adds a tangy twist to the classic potato salad. The mustard adds a sharp flavor that is sure to wake up your taste buds.

**Greek Lemon Potato Salad:** This recipe is a refreshing take on potato salad. The lemon and feta cheese give it a light and flavorful taste that is perfect for a summer picnic.

Here are our top 2 tried and tested 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

CLASSIC POTATO SALAD (MAKEOVER)

Classic Potato Salad (Makeover) image

From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

6 medium red potatoes (2 lb), peeled
3 hard-cooked eggs, chopped
2 medium stalks celery, chopped (1 cup)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped red bell pepper
3/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
Paprika

Steps:

In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

Tips:

Choose Waxy Potatoes: Opt for waxy potatoes like Red Bliss or Yukon Gold that hold their shape well during cooking and avoid starchy varieties like Russets that tend to fall apart.
Uniform Potato Cubes: Cut potatoes into uniform cubes of about 1/2 inch so they cook evenly. Smaller cubes can easily overcook and become mushy.
Cook Potatoes Just Right: To prevent overcooking, bring the water with potatoes to a boil, then reduce heat to medium-low and simmer gently. Potatoes are done when a fork easily pierces them.
Drain Potatoes Thoroughly: After cooking, drain the potatoes thoroughly in a colander to remove excess water. This will help prevent the salad from becoming watery.
Use Fresh, High-Quality Ingredients: Fresh vegetables and herbs make a big difference in the overall taste of the salad. Avoid wilted or bruised produce.
Make-Ahead Friendly: The salad can be prepared up to a day in advance. Keep it covered in the refrigerator and let it come to room temperature before serving.

Conclusion:

With its creamy dressing, tender potatoes, and a burst of flavors and textures, this revamped version of Cleo's Potato Salad is sure to impress. Whether you're hosting a backyard barbecue or bringing a dish to a potluck, this delightful salad is guaranteed to be a hit. Its vibrant colors and irresistible taste will make it a memorable side dish that everyone will enjoy. So, gather your ingredients, follow the recipe, and get ready to experience the culinary delight that is this revamped Cleo's Potato Salad.