Grandma Jeans Potato Salad Recipes

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MAMA JEAN'S POTATO SALAD FROM THE NEELY'S



Mama Jean's Potato Salad from the Neely's image

This is from the Neelys on foodnetwork. This is a basic potato salad, one I've made often.....I thought it was my grandmother's recipe! I'll vary sweet or dill pickle relish, and sometimes add chopped radishes or diced red bell peppers. Unless my son is home, and then no peppers or radishes, just the basic recipe!

Provided by Lynette !

Categories     Potato Salads

Time 35m

Number Of Ingredients 12

2 lb red potatoes, cubed
1 tsp salt
3 eggs, hard boiled, divided
1/2 c mayonnaise
1/2 c celery, finely chopped
1/2 c onion, finely chopped
3 Tbsp sweet pickle relish
3 Tbsp yellow mustard
1 Tbsp sugar
GARNISHES:
paprika
celery leaves, chopped

Steps:

  • 1. Cook the potatoes in boiling salted water in a large saucepan for 10 to 15 minutes or until just tender. Drain and cool.
  • 2. While the potatoes are cooking, chop 2 eggs and slice the remaining egg. Mix the mayo, celery, onions, chopped eggs, relish, mustard and sugar in a large bowl. Gently stir in the potatoes.
  • 3. Garnish with sliced egg and if desired, sprinkle with paprika and chopped celery leaves.

GRANDMA JEAN'S POTATO SALAD



Grandma Jean's Potato Salad image

Categories     Salad     Potato     Boil

Yield serves 6

Number Of Ingredients 10

5 large red potatoes (2 pounds), cubed
Kosher salt
1 medium onion, finely chopped
2 celery stalks, finely chopped
3 hard boiled eggs, 2 chopped and 1 sliced
One 10 ounce jar sweet-pickle relish, drained
2 tablespoons Miracle Whip
1 tablespoon prepared yellow mustard
1 tablespoon sugar
Paprika, for garnish

Steps:

  • Bring a large pot of water to a boil. Add the cubed potatoes and a generous pinch of salt, and cook until the potatoes are tender, about 15 minutes. Drain the potatoes in a colander, and cool. In a large bowl, combine the onion, celery, 2 chopped eggs, pickle relish, Miracle Whip, yellow mustard, sugar, and salt to taste. Using a rubber spatula, fold in the potatoes. Transfer the salad to a serving container, top with the sliced egg, and sprinkle with paprika. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the fullest flavor.

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