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Old-Fashioned Potato Salad

Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces. Paula Deen’s potato salad recipe offers a mildly sweet and tangy salad with a silken mayonnaise dressing. The smoothness of the perfectly boiled potatoes is complemented by the crunchiness of the onions and celery. In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.

SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here. Husband allergic to eggs & chicken but, turkey is okay. Red potatoes, Fresh snow peas, halved and 15 more.. Red potatoes, Sour cream, Plain yogurt and 3 more.. Broccoli (stems peeled & cut in 1/4-inch slices and remai… and 10 more..

Mix the mayo, mustard, and veggie mixture with the cooked potatoes until they are well coated. Meanwhile, for chutney dressing, snip any large pieces of chutney. In a small bowl, combine chutney, remaining olive oil, the lemon juice, and curry powder. Add half the chutney dressing to the hot potatoes.

If you want to peel the spuds, do so post-boiling and cooling. Potato peels come off easily when cooked. Don’t be afraid to salt the boiling water generously. All salt does is give the spuds a bit of flavor. Once the potatoes are warm enough to handle, slice them in halves or quarters, depending on their size.

Boil potatoes with skins for 10 to 15 minutes, until tender. Let cool just to the touch and cut into cubes. In a large bowl, combine remaining ingredients. Mix gently and serve at room temperature.

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Arrange potato mixture in a single layer. Bake at 425 for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Place the potatoes in a large saucepan.

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