GRANDMA JEAN'S POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 10
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.
MAMA'S OLD FASHIONED POTATO SALAD - DEE DEE'S
This is the way my mother and my grandmother always made their potato salad. A really nice side dish to go with BBQ! Not bad with fried chicken or for the holiday meals either. I'm sure this basic recipe has be around forever. It's tried and true in our household and the only way our family eats potato salad. Hope you enjoy!
Provided by Diane Atherton
Categories Potato Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don't over cook and don't under cook, you don't want mashed potato salad and you don't want under cooked potatoes; drain and rinse in cold water; drain well.
- 2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
- 3. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
- 4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don't need all the mayonnaise mixture; don't use it all, if salad seems to dry, add additional mayonnaise.
- 5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
- 6. NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
- 7. Pretty good with Crock Pot BBQ Chicken and some baked beans on the side...yum!!
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
POTATO SALAD
Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.
Provided by MRANDAL
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 6h30m
Yield 20
Number Of Ingredients 10
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 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
- Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g
MAMA'S POTATO SALAD
I love to try new potato salad recipes, and this is very traditional. I must confess, I've never put sugar in potato salad before, and it's not my favorite. I made this more savory with pickles and dill relish, but I think a lot of people prefer the sweet taste. I also doubled the eggs (personal preference), but I'll post as written. Overall, I'd say this recipe is a classic and very good. It's just not my style. Recipe courtesy of Taste of Home and Sandra Anderson New York, New York.
Provided by AmyZoe
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large kettle, cook potatoes in boiling salted water until tender.
- Drain and cool.
- Peel potatoes and cut into chunks.
- Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion.
- In a small bowl, mash yolks.
- Stir in mayonnaise, milk, mustard, sugar, salt, and pepper.
- Pour over potatoes and toss well.
- Adjust seasonings if necessary.
- Spoon into a serving bowl.
- Garnish with egg slices and paprika.
- Chill until serving.
Nutrition Facts : Calories 162.6, Fat 3.7, SaturatedFat 1.3, Cholesterol 96.3, Sodium 271.7, Carbohydrate 26.4, Fiber 2.8, Sugar 5.8, Protein 6.4
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- 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.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
MAMA'S POTATO SALAD
This is the potato salad that my Mama always fixed for picnics or when we were having BBQ. The whole neighborhood loved it and always asked her to bring it for gatherings. I particularly like it warm right after it is made but it is wonderful cold. Hope you enjoy it as much as we always have...
Provided by Mamamiadeep in the
Categories Potato
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice potatoes in rounds. Boil until done.
- Add onion, celery, salt & pepper, caraway seed, mustard, Miracle.
- Whip, add pickle relish.
- Blend well.
- Peel and slice eggs and fold into potato salad.
- Sprinkle with paprika.
- Chill several hours.
- Serve.
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MAMA'S POTATO SALAD RECIPE | EATINGWELL
From eatingwell.com
3.5/5 (2)Total Time 1 hr 15 minsCategory Healthy Potluck Side Dish RecipesCalories 197 per serving
- Peel potatoes and cut into 1/2-inch cubes. Place in a large pot and add water to cover; season with 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer until very tender, 15 to 20 minutes. Drain well. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.
- Meanwhile, place eggs in a medium saucepan and add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
- Once the eggs have cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under cold running water; this facilitates peeling. Grate the eggs through the large holes on a box grater or finely chop them.
- Combine mayonnaise, celery, onion, pickle relish, the remaining 1/2 teaspoon salt and pepper in a large bowl. Add the cooled potatoes and grated eggs; stir to combine. Serve at room temperature or chilled.
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