Mamas Southern Style Potato Salad Recipes

MAMA'S SOUTHERN STYLE POTATO SALAD

Steps:

• Rinse and scrub potatoes and place whole and unpeeled in a large pot of salted water along with the eggs. Bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.
• Remove the eggs and place into ice water to cool. Remove potatoes from hot water and set aside until cool enough to handle, but still warm. Peel and cut potatoes into cubes and place into a large serving bowl. Add salt, pepper, pimentos and pickles to the potatoes. Peel and chop cooled eggs and add to the potatoes.
• In a separate bowl, combine mayo, mustard and pickle juice. Add mayo mixture to potatoes and stir to combine. Taste to adjust seasonings. Chill overnight before serving.

MAMA'S VEGAN SOUTHERN STYLE POTATO SALAD  VEEG

Steps:

• First, wash and chop the potatoes into manageable, bite-size, cubes and put them into a large pot. Cover the raw prepared potatoes with the broth or water and sprinkle with a generous dash of salt. Bring the potatoes to a boil, stir, and reduce to a simmer. Cook for about fifteen minutes or so or until the potatoes are just fork tender. Be careful not to overcook or your potato salad will have the consistency of mashed potatoes. Once the potatoes are cooked, drain and set aside a minute to allow the excess moisture to steam off.
• While the potatoes are cooking, press the tofu for the Vegan Hard Boiled Egg Crumble and whip up a batch of our no-cook Oil-Free Cashew Mayonnaise. Once these items are ready, place half of the tofu egg crumble and all of the mayo in a large mixing bowl. By the way, if you prefer, you can make the mayo and egg crumble before cooking the potatoes. You could even opt to make the mayo and egg crumble hours or days ahead if you like.
• Now, add the chopped celery, onion, and dill pickle to the mixing bowl and along with the cooked and drained potatoes. Stir gently to combine and taste to season with additional salt as needed. Transfer the salad to a serving bowl, top with the remaining egg crumble and sprinkle the center with a bit of paprika for color. This sprinkling of paprika is another nod to my Mom who would top her salad with slices of boiled egg sprinkle in lovely to look at, paprika.

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.

MAMA'S POTATO SALAD

Steps:

• Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving.

MAMA'S POTATO SALAD

Steps:

• Peel and slice potatoes in rounds. Boil until done.
• Add onion, celery, salt & pepper, caraway seed, mustard, Miracle.
• Whip, add pickle relish.
• Blend well.
• Peel and slice eggs and fold into potato salad.
• Sprinkle with paprika.
• Chill several hours.
• Serve.