Momma Pats Potato Salad Recipes

Steps:

• 1. In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes until fork tender; drain well and cool long enough to handle. Peel (with a paring knife) and cube potatoes. Transfer to a large bowl; add onions and eggs. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, yellow mustard, salt and curry powder. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly (preferably overnight). Makes 8 servings.
• 2. Serve with additional hard-cooked eggs, sliced, as decoration and sprinkle lightly with paprika (and parsley, if desired).
• 3. You can double the recipe (use 5 lbs potatoes) for larger groups.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
• Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

Steps:

• Cook and drain potatoes.
• In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish.
• Set aside.
• In a small bowl, mix together mayonnaise, mustard, salt and pepper.
• Combine mayonnaise mixture to the potato salad and mix well.
• Sprinkle paprika over top of salad and chill for 1 hr before serving.
• Note: You may add more seasoning of each if needed and more mayonnaise if needed.
• It can also be served warm.

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Steps:

• Place potatoes in large pot of cold salted water and bring to a boil.
• Cook potatoes until they are tender, drain and cool.
• In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently.
• Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour.
• When ready to serve garnish your potato salad with the chives, cheese and chili powder.

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; 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, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Steps:

• cut potatoes into small pieces and boil.
• Cut the entire package of bacon into 1/4 inch pieces. then fry crispy.
• In a large mixing bowl combine potatoes,green onions (chopped), bacon, mayo(yes the whole jar), mustard, salt and pepper.fold and leave lumpy or mix until smooth. (I prefer smooth.).