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
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!
MOTHER'S POTATO SALAD FOR 15 TO 25
Make and share this Mother's Potato Salad for 15 to 25 recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 1h5m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
- When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
- When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
- Fold in the whole or sliced olives, or use as a garnish. Chill.
- NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
- The Lazy Days of Summer cookbook.
Nutrition Facts : Calories 143.1, Fat 6.9, SaturatedFat 1.2, Cholesterol 49.8, Sodium 422, Carbohydrate 17.9, Fiber 2.2, Sugar 2.2, Protein 3.3
RANCH EGG SALAD
Steps:
- In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.
MOM'S BEST POTATO SALAD
This is a basic Alabamian potato salad that has tested the time for many important holidays. Easy and tastes awesome, especially on the 2nd day when all the flavors mix. Can be served cold or hot (first day).
Provided by LOGMAN
Categories Potato
Time 1h
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a 2" sauce pan fill with 4-6 peeled chopped potato's (about 1/2" squares).
- pour in larger pan and pour water about 1/2" below top of potato's.
- salt and pepper.
- Bring to boil and simmer for 5-10 min, or until potato is "fork tender".
- chop/dice dill pickle.
- dice medium onion.
- fine dice celery.
- mix 1 cup mayo and 2-3 tablespoons of regular mustard.
- drain potatoes in collander (don't rinse).
- pour hot water from eggs and let sit in cold water.
- peel when cooler and chop.
- salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot).
- GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
- slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
- Cover with saran wrap and let sit over night for best flavor or serve immediately.
- tastes great hot too.
Nutrition Facts : Calories 149.2, Fat 7.7, SaturatedFat 1.6, Cholesterol 109.8, Sodium 372.9, Carbohydrate 15.9, Fiber 1.5, Sugar 2.5, Protein 4.5
MOTHER-IN-LAW'S SWEET POTATO CASSEROLE
I've been making this dish for years at Thanksgiving and Christmas. This is my mother-in-law's recipe and she passed it to me to make every year.
Provided by cheesygiraffe
Categories Yam/Sweet Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix first six ingredients and place in baking dish.
- For topping, mix brown sugar, flour and pecans.
- Spread on top of sweet potato mixture.
- Drizzle melted butter over topping.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 481, Fat 24.6, SaturatedFat 10.9, Cholesterol 83.8, Sodium 161.2, Carbohydrate 64, Fiber 3.6, Sugar 47.4, Protein 4.4
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