Maes Potato Salad Recipes

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

EULA MAE DORE'S POTATO SALAD

Steps:

• Place the potatoes in a saucepan, cover with water, and add 1 teaspoon salt. Bring to a boil. Reduce the heat to a simmer and cook the potatoes until nice and tender, about 25 minutes.
• Drain. Peel the potatoes when they are cool enough to handle.
• Place the egg yolks in a large bowl and mash them with a fork.
• Add the mayonnaise and mix well. Coarsely chop the egg whites and add them to the mayonnaise mixture.
• Cut the potatoes into quarters, and then cut the quarters into 1/4 inch thick slices. Add them to the mayonnaise mixture along with the remaining ingredients, including salt and toss gently to combine.

MASHED POTATO SALAD

Steps:

• Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
• Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

MOM'S MASHED 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 transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.