Salad - City barbeque potato salad copycat recipes
Author: Belinda Hawkins
The secret to old fashioned potato salad recipe is the dressing, a simple blend of mayonnaise and sour cream that perfectly complements the other ingredients. No backyard BBQ is complete without potato salad but often times it can be lacking in flavor.
Southern Potato Salad
Yields: 8 servings
Number of ingredients: 12
Number of ingredients: 12
Ingredients:
- 3 pounds red potatoes
- 3 tablespoons plus 1 teaspoon kosher salt, divided
- 3 large hard-cooked eggs, peeled and chopped
- 1 cup thinly sliced celery
- 3⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 2 tablespoons dill pickle relish
- 1 tablespoon grated yellow onion
- 1 tablespoon red wine vinegar
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon chopped fresh dill
- Garnish: fresh dill
How to cook:
- In a large Dutch oven, add potato, 3 tablespoons salt, and water to cover by
- inches. Bring to a boil over high heat; reduce heat to medium. Cook until tender, 15 to 20 minutes. Drain. Let cool completely; cut into quarters.
- In a large bowl, gently stir together potato, egg, and celery. In a small bowl, whisk together mayonnaise, sour cream, relish, onion, vinegar, remaining 1 teaspoon salt, and pepper. Add mayonnaise mixture and dill to potato mixture, stirring gently to combine. Serve immediately, or cover, and refrigerate up to 3 days. Garnish with dill just before serving, if desired.
Red Potato Salad
An easy recipe for a great Red Potato Salad. It's a perfect side dish to a barbecued meat.
Provided by: Made From Pinterest
Yields: 0 servings
Number of ingredients: 8
Provided by: Made From Pinterest
Yields: 0 servings
Number of ingredients: 8
Ingredients:
- 4 large red potatoes (cooked and diced)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup vinegar
- Green onions (diced)
- 3/4 tsp dill weed (plus some extra for garnish)
- Dash salt and pepper
- May add a dash of Tabasco sauce if desired. I did not add any to mine.
How to cook:
- Toss vinegar, dill, salt and pepper with potatoes. Marinate one hour. Mix together sour cream, mayonnaise and green onions until well blended. Add to the potatoes and chill until ready to serve. Garnish with some extra dill weed on top.
Copycat Thomas BBQ Potato Salad
A unique potato salad made famous by a local icon. This is surprisingly easy to make but unlike any other. If you want to wow the crowd, make this one!
Provided by: The SouthernPlate Staff
Total time: 165 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
Provided by: The SouthernPlate Staff
Total time: 165 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 32 ounce package cubed frozen hash browns
- 4 eggs (chopped)
- 1/2 cup diced onion
- 1/2 cup chopped sweet pickles
- 1 cup mayonnaise
- 1/3 cup sweet pickle juice
- 1 heaping teaspoon mustard
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Nutrition:
- Calories: 398 kcal
- Serving Size: 1 serving
- Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender.
- Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy.
- Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish.
- Place mayonaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy!
Old Fashioned Potato Salad Recipe
Make mom proud with this recipe for the perfect potato salad. No backyard BBQ is complete without potato salad but often times it can be lacking in flavor. The secret to old fashioned potato salad recipe is the dressing, a simple blend of mayonnaise and sour cream that perfectly complements the other ingredients.
Provided by: Christine Bucher
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11
Provided by: Christine Bucher
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 scallions
- 1 small red bell pepper
- 1 stalk celery
- ¼ cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons sweet pickle relish ((optional))
- 1 teaspoon Morton Coarse Kosher Salt
- 2 pounds waxy potatoes
- 1 egg
- Black pepper to taste
- 1 jalapeño or hot pepper flakes
Nutrition:
- Calories: 161 kcal
- Carbohydrate: 21 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 27 mg
- Sodium: 420 mg
- Fiber: 2 g
- Sugar: 4 g
- Serving Size: 1 serving
- Prep. Chop the scallions, bell pepper, and celery into pea-sized chunks, then mix them and all the other ingredients except the egg, potato, and salt in a large bowl.
- Scrub the potatoes thoroughly. If the skin comes clean, you can leave it on. If not, get rid of it. Now cut them into ½ inch (6.4 mm) cubes.
- Boil. Bring a pot filled with enough water to cover the taters a roiling boil and add the ½ teaspoon of salt. Turn the heat down to a simmer. Cook the potatoes until tender, about 10 to 15 minutes until the tip of a sharp knife easily slides through a cube. Drain, cool, and add to the large bowl.
- Prep again. Bring the water back up to a boil and add the eggs gently, lowering them in with a spoon so they don't crack when they hit the bottom. When the water comes back to a boil, for standard large eggs, boil for 11 to 12 minutes. For more on the best way to make hard boiled eggs for perfect yolks and easy peeling, read this article.
- Chop. Chill the eggs in ice water for about 5 minutes, crack, peel, and chop. Add the egg to the bowl with the other ingredients.
- Coat with the dressing. Add pepper and salt to taste. Chill then serve.
