Grandma Marys Potato Salad Recipes

MARY'S POTATO SALAD

Steps:

• Dice up your potatoes, eggs, & celery.
• Mix together sour cream with chives, salt, pepper, mayo, mustard, half & half, and vinegar in a bowl.
• Add mixture to potatoes, eggs & celery.
• Refrigerate for a couple of hours, until cold.
• Enjoy!

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

GRANDMA'S POTATO SALAD

Steps:

• Hardboil the eggs. Let cool, peel, cut in half and scoop out the yolks into a bowl. Chop the whites finely and put in a large bowl.
• Peel and chop the potatoes into bite-size pieces. Boil in well-salted water until tender. Cool, then add the potatoes to the bowl with the egg whites.
• Peel and chop the onions, finely. Mix with the entire jar of pickle relish and add to potato mixture.
• Fry the entire pound of bacon until crispy, then crumble or chop. Add to potato mixture.
• Mix the egg yolks and Miracle Whip until smooth, then blend into potato mixture.
• Add salt and pepper to taste.
• Store in refrigerator until ready to eat. Usually best prepared the day before you intend to serve it.

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.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot.
• Cover with cold water and place over medium heat.
• Cover the pot and bring to a boil.
• Immediately reduce heat and remove lid.
• Gently simmer until potatoes are fork tender.
• Drain and place into an ice bath to cool.
• Remove skin.
• Slice potatoes into rounds then half and place into a zip top bag.
• Add the vinegar and toss to coat all of the potatoes.
• Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, onions, and celery.
• Once evenly combined, add the potatoes and season with salt and pepper.
• Let the salad chill in the refrigerator for at least an hour before serving.

GRANDMA MARY'S POTATO SALAD

Steps:

• Boil potatoes peel and cut into small cubes, cook eggs peel and chop.
• While potato and eggs are cooking, dice onion and celery then make the.
• Dressing.
• beat eggs add salt, flour, mustard, vinegar, sugar, water wisk well to remove lumps from flour. Cook stirring constantly until mixture thickens then add butter.
• If mixture is to thick add a little milk to thin. Add dressing to potatoes, eggs, onion and celery mix well, chill and eat.