GRANDMA'S POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 side servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
- In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.
GRAMMIE'S POTATO SALAD RECIPE - (4.5/5)
Provided by á-39535
Number Of Ingredients 7
Steps:
- Boil, cool, peel, and cut potatoes into 1" or so cubes. Chop dill pickles saving as much of the juice as possible. Boil, cool, peel, and chop eggs. Chop onion finely. In a small bowl blend miracle whip, mustard, salt and pepper and pickle juice well into a smooth texture. Toss potatoes with onions and chopped pickle in a non-metal bowl. Fold the mustard mixture into the potato mixture and sprinkle paprika over the top. Cover tightly and refrigerate for 24 hours before serving.
CONTEST-WINNING GRANDMA'S POTATO SALAD
Many people have told me this is the best potato salad they have ever tasted! This recipe really represents the Midwest to me, because when our summers begin, no outdoor get-together is complete unless it includes potato salad.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 quarts.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight. , Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 425 calories, Fat 35g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 259mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
GRAMMY'S GERMAN POTATO SALAD
This is a different potato salad for those who don't want a mayonnaise-based recipe. My family has enjoyed this for many years, and it is easy to adapt by adding more spices that suit your family.
Provided by KFREESE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
- Put potatoes into a large bowl; add onion and stir.
- Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
- Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
- Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 64.3 g, Fat 11.4 g, Fiber 8.1 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 254.9 mg, Sugar 5.6 g
GREAT CANADIAN POTATO SALAD
I got this wonderful summer recipe from the Kraft Canada website. This salad is exactly how my Grandma used to make it! YUM! :)
Provided by Nibblets
Categories Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine salad dressing, mustard, celery seed, salt and pepper.
- Add remaining ingredients; mix lightly.
- Refrigerate until ready to serve.
- Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.
Nutrition Facts : Calories 83, Fat 2.5, SaturatedFat 0.8, Cholesterol 44.4, Sodium 314, Carbohydrate 12.7, Fiber 1.4, Sugar 2.7, Protein 2.9
GRAMMY'S GERMAN POTATO SALAD
This is a different potato salad for those who don't want a mayonnaise-based recipe. My family has enjoyed this for many years, and it is easy to adapt by adding more spices that suit your family.
Provided by KFREESE
Categories Potato Side Dishes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
- Put potatoes into a large bowl; add onion and stir.
- Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
- Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
- Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 64.3 g, Fat 11.4 g, Fiber 8.1 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 254.9 mg, Sugar 5.6 g
GRANDMA'S POTATO SALAD
For a classic potato salad, this is hand's down the best I've ever tasted. It is time consuming, but the end result is definately worth it! This is more of a white color potato salad, don't make the mistake of adding mustard to color it...I tried it once and it ruined the taste...tasted like any other potato salad. This makes lots, but it goes fast!
Provided by yooper
Categories Potato
Time 2h
Yield 16-20 serving(s)
Number Of Ingredients 17
Steps:
- In top of a double boiler over boiling water, heat water, butter and vinegar.
- In bowl, beat eggs, add sugar and cornstarch.
- Add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes.
- Remove from the heat and cool.
- Stir in the salad dressing and fold in the whipped cream.
- In a large bowl, toss the potatoes, onions and green onions, celery, green pepper if using, salt and pepper.
- Pour dressing over, toss and mix gently.
- Chill.
- Garnish with sliced hard cooked eggs and paprika.
Nutrition Facts : Calories 263.5, Fat 11.9, SaturatedFat 6.8, Cholesterol 63.8, Sodium 304.3, Carbohydrate 34.9, Fiber 3.3, Sugar 6.8, Protein 5
GRANDMA'S CLASSIC POTATO SALAD
When I asked my grandmother how old this classic potato salad recipe is, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. -Kimberly Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.
Nutrition Facts : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 402mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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