Lunds Original Potato Salad
Customers have been enjoying Lunds Original Potato Salad in our deli for years – and now you can make it at home!
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See full recipe here: LandB.mn/PotatoSaladRecipe
The Best Southern Potato Salad for Your Backyard Cookouts!
The Best Southern Potato Salad for Your Backyard Cookouts! - In this video, we're sharing our favorite recipe for Southern Potato Salad. This classic dish is a staple at any summer barbecue or family gathering, and our recipe is sure to become a crowd-pleaser. Made with creamy mayo, tangy mustard, and flavorful seasonings, our Southern Potato Salad is the perfect side dish for grilled meats, sandwiches, and more. Whether you're hosting a backyard bash or just looking for a tasty dish to share with friends and family, this Southern Potato Salad is sure to be a hit. So grab your apron and join us in the kitchen for this delicious and easy-to-make recipe!
Ingredients:
6 Russet Potatoes, peeled and cut into thirds
1 Yellow Onion, diced
6 Hard Boiled Eggs, peeled
3 Celery Stalks, diced
1 cup Mayo of your choice
1-3 tbsp Yellow Mustard
1 cup Sweet Relish
1 tsp Smoked Paprika
Salt and Pepper to taste
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Viral Potato salad with no nonsense added | TERRI-ANN’S KITCHEN
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Potato Salad
Ingredients List
————————
3-4 potatoes
1 seasoning cube (or salt)
1 cup mixed vegetables of choice
1 spring onion
Fresh dill
Mayo
Mustard (1 tsp)
Black pepper
Paprika
Splash of vinegar
(Boiled eggs are optional)
Chopped Fresh dill and spring onions for garnish
Check out my other videos below...
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Meatloaf Recipe
Lemon Pound cake Recipe
Fried Fish Recipe
Honey Garlic Chicken bites
Easy baked chicken drumsticks
Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
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What I call POTATO SALAD! | IBeeTheChef
Ingredients
4 Potatoes
1 1/2 tablespoons minced onion
Lunch-on meat ( 10 oz )
1 1/2 tablespoons diced bacon
1 tablespoon green onions
4 boiled eggs
tuna ( 5 oz )
Mayo ( add any amount )
Kardea Brown's Momma Pat’s Potato Salad | Kardea Brown's Southern Thanksgiving | Food Network
Kardea makes her mom's coveted potato salad, which gets better the longer it sits, so it's the perfect make-ahead side dish for holidays or any time of year!
Watch #DeliciousMissBrown, Sundays at 12|11c from 8/29/21 to 12/5/21 + subscribe to #discoveryplus to stream the entire library and so much more:
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Momma Pat’s Potato Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 50 min
Active: 35 min
Yield: 8 to 10 servings
Ingredients
3 pounds Russet potatoes (about 3 large potatoes), peeled and cut into 1-inch dice
Kosher salt
6 large eggs
1 green bell pepper, seeded and roughly chopped
1/2 yellow onion, roughly chopped
2 ribs celery, roughly chopped
1 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon sweet relish or sweet salad cubes
2 teaspoons granulated sugar, plus more as needed
1 tablespoon Miss Brown’s House Seasoning, plus more as needed, recipe follows
2 teaspoons roughly chopped flat-leaf parsley
Pinch sweet paprika, for garnish
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown’s House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
Miss Brown’s House Seasoning:
Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
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Kardea Brown's Momma Pat’s Potato Salad | Delicious Miss Brown | Food Network
POTATO SALAD! DELICIOUS AND EASY! ❤
All videos for (RACHEL COOKS WITH LOVE )
INGREDIENTS--------------------
5 MEDIUM/LARGE RUSSET POTATOES
4 LARGE BOILED EGGS (DICED)
1 TBSP SALT (FOR POTATO WATER)
2 TBSP VINEGAR
2 CELERY RIBS (DICED)
1/2 SMALL ONION FINELY CHOPPED (to your liking)
2-3 HEAPING TBSP SWEET PICKLE RELISH
1 & 1/2 C. MAYONNAISE
1-2 TBSP DILL PICKLE RELISH
2 & 1/3 TBSP SUGAR
2 TSP YELLOW MUSTARD
2 TSP DILL PICKLE JUICE
1/2 TSP BLACK PEPPER (YOU DECIDE)
2 TBSP MILK (YOU ADJUST)
1/2 TSP SALT (TO YOUR LIKING)
1 TSP CHOPPED CHIVES (OPTIONAL)
■ ADJUST INGREDIENTS TO YOUR LIKING IF YOU WISH, I'VE GIVEN YOU MY AMOUNTS, BUT YOU MAY WANT TO ADJUST ACCORDING TO YOUR TASTE.
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.