Best Hot Red Potato Salad Recipes
RED HOT & BLUE POTATO SALAD - THE ORIGINAL
I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!
Provided by Twisted Moon
Categories Potato
Time 55m
Yield 2/3 C Servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
- In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
- Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
- NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
- ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
HOT RED POTATO SALAD
These well seasoned potatoes are very delicious and go great with ham! My family loves this dish on any occasion.
Provided by Linda
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.
- Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.
- Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.
- Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 31 g, Cholesterol 37.6 mg, Fat 10.3 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 3.4 g, Sodium 922.3 mg, Sugar 2.3 g
RED, HOT & BLUE POTATO SALAD RECIPE - (5/5)
Provided by cindy1010
Number Of Ingredients 5
Steps:
- Mix potatoes, hard boiled eggs, green onions, mayonnaise, and celery salt in a large bowl. Serve at room temperature for best flavor.
RED HOT & BLUE POTATO SALAD RECIPE
Provided by á-2908
Number Of Ingredients 6
Steps:
- steam spuds for 45-60 minutes cut into small pcs and mix ingredients- do not refrigerate
RED HOT & BLUE POTATO SALAD - THE ORIGINAL
I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
- In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
- Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
- NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
- ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
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