MOM'S POTATO SALAD WITH PIMENTO AND PEAS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
- When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
- Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.
MOM'S POTATO SALAD
So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.
Provided by Donna
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss together.
- chill.
- EAT!
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 :
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
MOM'S CREAMY POTATO SALAD
My mom has made this potato salad recipe ever since I can remember. I took her recipe and "tweaked" it a tad. Everyone loves it. It's always a hit at family gatherings and potlucks.
Provided by Fran Murray
Categories Potato Salads
Time 45m
Number Of Ingredients 11
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.
MOM'S BABY POTATO SALAD
Steps:
- Combine first 9 ingredients in large bowl. Add potatoes. Chill.
MOM'S TATER SALAD
My mom had 2 versions of "tater" salad but this was by far my all time fav. I even licked the bowl when i was a kid. The hardest thing about this recipe is, my mom never measured anything, so im kinda guessing on the measurements here, especially the potatoes.
Provided by lisa moore @wolfspirit67
Categories Potatoes
Number Of Ingredients 9
Steps:
- Mix together sugar and mayo, add mustard and relish. Let stand for sugar to dissolve. Meanwhile boil potatoes til almost done (otherwise will turn into mashed tater salad). Drain, let cool. Add dressing and onions, adding more mayo and sweet relish as needed. Fold in eggs. I like to have 1-2 extra eggs to slice onto top for looks, sprinkle with paprika.
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- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
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Ratings 45Calories 188 per servingCategory Salad
- Do not peel potatoes. In a large stock pot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. Should be able to pierce with knife but potatoes should be firm and hold their shape.
- In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
- To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.
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