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
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
DAD'S MASHED POTATO SALAD
Provided by Martina McBride
Categories side-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
SOUTHERN MASHED POTATO SALAD
Family and friends have always enjoyed my Southern Mashed Potato Salad for any occasion! It is most popular during summer gatherings!
Provided by Mary Suhm
Categories Potatoes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Boil potatoes until tender (not mushy), mash potatoes the same as you would for regular mashed potatoes. A little lumpy is okay! I like the potatoes the same consistency that I do my regular mashed potatoes.
- 2. In a separate pot, boil eggs at the same time as you are boiling potatoes. For approximately the same length of time! Cool, peel and set aside!
- 3. Add, butter (little milk if desired) add & blend all other ingredients except boiled eggs. Dice eggs and fold into mashed potato mix. Salt and Pepper to desired taste! Enjoy!
MAMMAW'S SOUTHERN STYLE POTATO SALAD
Make and share this Mammaw's Southern Style Potato Salad recipe from Food.com.
Provided by Donna Luckadoo
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until they are tender but firm, do not over cook or the salad will be like mashed potatoes.
- Drain potatoes immediately and let them cool completely.
- Add (to the cooled potatoes) all other ingredients.
- Toss lightly until thoroughly mixed making sure not to mash the potatoes.
- Top the salad with the sliced eggs and sprinkle with Paprika.
- We love it while it's still warm.
- Refrigerate if you like it cold for 2 hours.
- Enjoy!
Nutrition Facts : Calories 254.6, Fat 8.1, SaturatedFat 1.8, Cholesterol 118.3, Sodium 1107.4, Carbohydrate 38.6, Fiber 4, Sugar 12.5, Protein 7.3
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- Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
- When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
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- Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender.
- Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy.
- Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish.
- Place mayonaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy!
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