Moms Mashed Potato Salad Recipes

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MASHED POTATO SALAD

My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.

Provided by Linda

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11



Mashed Potato Salad image

Steps:

  • Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
  • Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g

5 red potatoes
5 Yukon Gold potatoes
2 tablespoons butter
salt and pepper to taste
½ cup mayonnaise
½ cup prepared mustard
½ cup sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, chopped

MY MOM'S POTATO SALAD WITH CARROT AND EGG

My mom often makes this potato salad for dinner and it's loved by my family.

Provided by Kurumi

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9



My Mom's Potato Salad with Carrot and Egg image

Steps:

  • Soak potatoes in a bowl of water to draw out the bitterness.
  • Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
  • Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
  • Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
  • Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 44.4 g, Cholesterol 112.6 mg, Fat 16.7 g, Fiber 5.8 g, Protein 8.4 g, SaturatedFat 3 g, Sodium 193.3 mg, Sugar 5.3 g

4 potatoes, peeled and cut into eighths
salt and ground black pepper to taste
1 cucumber, thinly sliced
½ onion, thinly sliced
1 carrot, thinly sliced into rounds
1 tablespoon apple juice
⅓ tablespoon rice vinegar
2 hard-boiled eggs, chopped
5 tablespoons mayonnaise

DAD'S MASHED POTATO SALAD

Provided by Martina McBride

Categories     side-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 15



Dad's Mashed Potato Salad image

Steps:

  • Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
  • Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

6 medium russet potatoes, peeled and cut into 2-inch large chunks
3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1/4 cup warm half-and-half
1 cup plus 2 tablespoons Miracle Whip
1/4 cup yellow mustard
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 cups finely chopped sweet pickles
1/4 cup sweet pickle juice
1/2 cup plus 1 tablespoon sugar
5 hard-boiled eggs, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley

MOM'S MASHED POTATOES A LA KING

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10



Mom's Mashed Potatoes a La King image

Steps:

  • Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
  • Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
  • Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

4 pounds Idaho russet potatoes (about 5 potatoes), peeled and cut into 1-inch pieces
1 pound celery root, peeled and cut into 1/2-inch pieces
Kosher salt
2 sticks butter, 1 softened and 1 melted, plus more for greasing
6 ounces cream cheese
1 cup half-and-half, warmed
1/4 cup prepared horseradish
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/4 cup fresh minced chives

GRANDMA'S CREAMY POTATO SALAD

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10



Grandma's Creamy Potato Salad image

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.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

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



My Mom's Good Old Potato Salad image

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

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

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



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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



Mother's Potato Salad image

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

5 pounds whole russet potatoes
5 eggs
1 ½ cups mayonnaise (such as Hellman's®)
2 tablespoons prepared yellow mustard (such as French's®)
1 small onion, chopped
3 stalks celery, chopped
7 sweet gherkins, chopped
25 pimento-stuffed green olives, sliced
1 pinch salt to taste
1 green bell pepper, sliced

MOM'S MASHED POTATO PARTY SALAD

Spring and Summer--Mom would make this for BBQs. Really very pretty, if you mold in bowl, unmold on lettuce leaves, and grate the cooked egg yolks over the top. Passive work time = must chill refrigeration; can be made ahead.

Provided by Caroline Cooks

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13



Mom's Mashed Potato Party Salad image

Steps:

  • Separate cooked egg whites from yolks; refrigerate yolks for use when serving.
  • In large bowl, combine mashed potatoes *need not be hot*, onions, mayo, Half and Half vinegar, mustard, salt and pepper, and chopped egg whites-only.
  • Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable.
  • Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.
  • Place mashed potato mixture into bowl, making sure no air holes are within.
  • Compact firmly.
  • Cover and refrigerate until ready to serve.
  • To serve: Place lettuce leaves on serving plate.
  • Run very thin bladed knife around inside of bowl to help with unmolding.
  • Carefully, plate lettuce-lined plate upside down over molded potato salad.
  • Flip and tap gently to release.
  • Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.
  • Decorate with sliced stuffed olives, if desired.

Nutrition Facts : Calories 384.2, Fat 16, SaturatedFat 6.1, Cholesterol 181, Sodium 983.3, Carbohydrate 51, Fiber 3.7, Sugar 8.6, Protein 10.2

4 cups mashed potatoes (good for left-overs)
1/3 cup celery & leaves, finely chopped
1/3 cup sweet pickle relish, drained well
1/3 cup sour cream
1/4 cup mayonnaise, more if needed
1/3 cup onion, finely chopped
1/4 cup half-and-half cream
2 tablespoons wine vinegar
2 teaspoons yellow mustard, to taste
3 hard-boiled eggs, separate yolks
salt
white pepper
cooking spray

MOM'S POTATO SALAD

Make and share this Mom's Potato Salad recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 1h5m

Yield 8 cups, 8-10 serving(s)

Number Of Ingredients 10



Mom's Potato Salad image

Steps:

  • Combine all ingredients.
  • Serve warm or chill.

6 cups cooked, diced potatoes
1 cup diced celery
1/2 cup onion
4 chopped eggs
1/4 cup chopped pickle
1 1/2 cups mayonnaise
2 tablespoons mustard ("or" whatever you prefer)
1 teaspoon salt
2 tablespoons vinegar
1 tablespoon sugar

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



Mama's Potato Salad image

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.

3 to 3-1/2 pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Additional hard-boiled large eggs, sliced
Paprika

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