Grandmas Favorite Potato Salad Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

Steps:

• Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Steps:

• In top of a double boiler over boiling water, heat water, butter and vinegar.
• In bowl, beat eggs, add sugar and cornstarch.
• Add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes.
• Remove from the heat and cool.
• Stir in the salad dressing and fold in the whipped cream.
• In a large bowl, toss the potatoes, onions and green onions, celery, green pepper if using, salt and pepper.
• Pour dressing over, toss and mix gently.
• Chill.
• Garnish with sliced hard cooked eggs and paprika.

Steps:

• Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
• In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

Steps:

• Cook potatoes until tender but not mushy.
• Peel and dice into a large bowl.
• Add the onion, vinegar, sugar, salt and pepper.
• Mix together and set aside for one hour.
• Brown the bacon until crisp, pour off half the grease.
• Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
• When the bacon and half & half is all foamy pour over potato mixture and stir.
• Serve this at room temperature or just a slight bit warm.
• DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.

Steps:

• In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight. , Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.

Steps:

• Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
• Place potatoes in large bowl. Add cheese and onions; mix lightly.
• Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
• Refrigerate several hours or until chilled. Top with remaining bacon before serving.