Aunt Pennys Potato Salad Recipes

AUNT PENNY'S POTATO SALAD

Steps:

• In a small bowl combine the mayo, mustard, salt and pepper. Refrigerate until ready to use.
• Meanwhile, in a large pot add the potatoes and fill the pot with water, covering the potatoes by an inch or two.
• Cover, bring to a boil and cook until the potatoes are fork tender. Strain and cool to room temperature.
• Place the (cooled) cooked potatoes into a large bowl. Add in the celery, onions, green peppers (if using) and chopped hard boiled eggs.
• Pour in the dressing and toss to combine.
• Taste and adjust the seasoning if needed before covering and refrigerating until you're ready to serve.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

PENNY'S DELICIOUS NO PICKLE POTATO SALAD

Steps:

• Peel and chop potatoes into bite-sized pieces.
• Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
• Rinse in cold water to chill.
• Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
• In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
• Garnish with egg slices.
• Chill salad (tastes best a day after you make it).
• Before serving, sprinkle with bacon bits and nasturtium blossoms.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.