SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD
Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.
Provided by Debber
Categories Potato
Time 30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Slice potatoes into a large serving bowl.
- Coarsely chop eggs with the potatoes.
- In a small mixing bowl, combine remaining ingredients.
- Pour dressing over potatoes and eggs, stir gently to coat all.
- Serve chilled or at room temperature.
SUSAN'S BEST POTATO SALAD
Make and share this Susan's Best Potato Salad recipe from Food.com.
Provided by Emily
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1/2 inch cubes.
- Mix oil, vinegar, salt, sugar and garlic.
- Pour over warm potatoes.
- Refrigerate until cool.
- When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
- Garnish with a few radish slices and green onion sprigs if desired.
Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9
SUSAN'S SWEET POTATO CASSEROLE
My mother-in-law's amazing sweet potato casserole recipe has everyone demanding them every year. We made a few slight modifications to make it a little less sweet so my husband could have marshmallows on top.
Provided by sgtledbetter
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat mashed sweet potato, white sugar, eggs, milk, 3 tablespoons melted butter, vanilla extract, and salt together in a large bowl until smooth; spread ito a 9-inch square baking dish.
- Bake in preheated oven until firmly set, about 45 minutes.
- Mix chopped pecans, brown sugar, flour, and 1/4 cup melted butter together in a bowl until dry ingredients are evenly moistened; spread evenly over the sweet potato mixture and top with marshmallows.
- Return dish to oven and bake until marshmallows are lightly browned, about 15 minutes.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 56.5 g, Cholesterol 49.3 mg, Fat 14.4 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 201.9 mg, Sugar 37.5 g
AMAZING POTATO SALAD
I found this recipe in my Food and Wine magazine back in June 1997. The lady who created it is named Elizabeth. I have been making it this way since then. I have made it for parties and it is so liked by everyone that most people leave with the recipe. I hope you all enjoy this as much as we have. NOTE: Cook time and prep time does not include cooling times for eggs and potatoes. Don't let the amount of servings scare you, I normally reduce the amounts depending on how many people I am feeding. Just cut everything in half.
Provided by jb41848
Categories Potato
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
- Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
- Drain the eggs and cool under running water.
- When eggs are cool, peel and refrigerate until cold.
- Put the potatoes in a large pot and add water to cover.
- Add 3 tbsps.
- salt and bring to a boil over high heat.
- Cook until potatoes are completely tender but not falling apart,about 25 minutes.
- Drain ad spread out on baking sheet to cool slightly.
- Peel the potatoes while they are still warm, then let cool.
- In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
- Thinly slice the eggs and transfer to a bowl.
- Cut the potatoes into chunks.
- In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
- Season with salt and pepper and transfer to a serving bowl.
- Sprinkle with paprika and chives.
- Note: The potato salad can be refrigerated for up to 1 day.
- Remove from refrigerator 1 hour before serving.
- Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
- Bring to room temperature before assembling.
SUSAN'S AMAZING POTATO SALAD
This is a delicious, creamy simple potato salad! I'm not a fan of the potato salads with all the extra ingredients in it (relish, celery, etc). I love the true flavor of potatoes and hard boiled eggs that this dish creates. This makes a large pot - the perfect size for a potluck! Prep time does not include the cooling time for the potatoes or the eggs.
Provided by RedVinoGirl
Categories Potato
Time 1h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in the skin for 35-40 minutes.
- Cool potatoes for 1 to 1.5 hours.
- Make hardboiled eggs (I love Kittencal's method!) and allow to cool.
- Peel skin from potatoes and cut potatoes into cubes.
- Cut eggs into cubes.
- Combine all ingredients gently and allow to chill for 3 hours.
Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 1.2, Cholesterol 131.3, Sodium 60, Carbohydrate 41.7, Fiber 5.4, Sugar 2.8, Protein 9.3
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