MUM'S POTATO & EGG SALAD
What can I say? It is delicious and one of my fave things to make in the summer months. My husband won't eat it with egg, so I just separate a couple of servings before I add egg to it. Depending on how much you want to make, you can decide on how many potatoes and eggs you use. I figure one potato per serving. This is the...
Provided by Sue Fitzpatrick
Categories Potato Salads
Time 2h
Number Of Ingredients 9
Steps:
- 1. Peel, cut and boil potatoes. Don't boil them too long. You don't want them to get soft. Drain, put in a bowl or container, cover and cool in fridge for a couple of hours.
- 2. Hard boil eggs. Set aside and let cool. You can also cover them and cool them in the fridge.
- 3. When you are ready to prepare your salad, remove potatoes and eggs from fridge. In a large bowl, cut potatoes into smaller pieces.
- 4. Next, peel eggs and chop them up into the potato.
- 5. Chop onion greens and add to bowl.
- 6. Shake salt and pepper on salad, "to taste". Mix gently.
- 7. Dressing: Put Miracle Whip in a cup or jar. Add mustard, sugar and milk (1 tsp at a time) until it is a desirable, smooth consistency. Pour dressing on contents of bowl a little at a time. Gently mix through until it lightly coats the potato & egg and is a balance you like. As much or as little as you like will make it perfect for you. I don't like it runny.
- 8. cover with cling wrap and place in fridge to chill before serving. I think it tastes better after sitting for a few hours. Remove from fridge, stir it around and serve.
MOM'S POTATO & EGG SALAD
Mom is famous for this potato salad. It's a sour cream based potato salad that is refreshing - it's a hit wherever I take it!
Provided by Katzen
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
- While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
- Adjust salt, pepper, and sugar if necessary.
- Combine everything together, and chill. Enjoy!
Nutrition Facts : Calories 460.4, Fat 19.6, SaturatedFat 11.3, Cholesterol 140.8, Sodium 1260.5, Carbohydrate 61.1, Fiber 6.8, Sugar 9.3, Protein 11.8
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
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