OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
MAMA'S WARM GERMAN POTATO SALAD
My grandmother, Mama, made this potato salad for every family gathering at her home. The relatives would arrive with their specialties in hand. She never wrote the recipe down, so I had to re-create it from memory. Years later, it's just about right. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 18-21 minutes. Drain; cool slightly. Peel and thinly slice. Whisk oil, vinegar, salt and pepper. Add potatoes; toss to coat. Add remaining ingredients; toss to combine. Serve warm.
Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 246mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MAMA'S POTATO SALAD
This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
MOM'S SUPER STUPENDOUS POTATO SALAD
In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
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 transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
MOTHER'S POTATO SALAD
My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.
Provided by Susie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h35m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 51.6 g, Cholesterol 105.5 mg, Fat 30.1 g, Fiber 3.7 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 613.1 mg, Sugar 10.3 g
MOMMA'S POTATO SALAD
My mother used to make the best potato salad. Anytime we had a family gathering everyone requested she make her potato salad. Unfortunately I lost my mother before I could get her original recipe, but from experience of knowing the ingredients she used this recipe is the closest I have came. It's the same but not my mothers touch, as everyone would know a mother's touch is always the best. Hope you enjoy this as much as I do.
Provided by Marsha D.
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390.5, Fat 16.9, SaturatedFat 3.1, Cholesterol 151.5, Sodium 813.5, Carbohydrate 52.6, Fiber 5.3, Sugar 7.1, Protein 9.2
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.
MY MOM'S GOOD OLD POTATO SALAD
I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.
Provided by Andrea Parker
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
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