Moms Dutch Tater Salad Recipes

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MY MOM'S GOOD OLD POTATO SALAD



My Mom's Good Old Potato Salad image

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Provided by Andrea Parker

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

Steps:

  • Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
  • Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
  • Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g

MOM'S SALAD



Mom's Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

  • Combine the romaine, tomatoes, cucumber and onions in a large bowl.
  • Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
  • Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

MOM'S SUPER STUPENDOUS POTATO SALAD



Mom's Super Stupendous Potato Salad image

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 13

1 garlic clove, peeled
3 pounds small red potatoes, quartered
2 tablespoons cider vinegar, divided
1-1/2 teaspoons salt, divided
6 hard-boiled large eggs, divided use
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon paprika, plus extra for garnish, optional
1/4 teaspoon pepper
1 medium sweet onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons minced fresh parsley

Steps:

  • Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

MY GRANDMA'S PA DUTCH POTATO SALAD



My Grandma's Pa Dutch Potato Salad image

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to!

Provided by Cabin Cat

Categories     Potato

Time 1h

Yield 1 large bowl, 10-15 serving(s)

Number Of Ingredients 7

15 medium potatoes, cooked & cubed to the size your family likes*
6 large eggs, hard cooked
1 small onion, minced
2 -3 celery ribs, minced, twice as much as you have onion
1 tablespoon pickle relish, heaping
1 cup mayonnaise, to moisten depends on type of potato
1/4 cup minced fresh parsley

Steps:

  • Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
  • Keep in mind that some types of potato absorb more mayonaise than others.
  • Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
  • *note: 15 potatoes or 5 pounds, whichever comes first.

Nutrition Facts : Calories 387.1, Fat 11, SaturatedFat 2.2, Cholesterol 117.7, Sodium 248.5, Carbohydrate 63.2, Fiber 7.3, Sugar 5, Protein 10.6

OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD



Our Family's Pennsylvania Dutch Potato Salad image

This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing)

Provided by HokiesMom

Categories     Salad Dressings

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

3 lbs medium red potatoes (about 18-20 potatoes)
1 cup onion, chopped (vidalia onion is preferred now)
1 cup celery, chopped
2 teaspoons salt
1 teaspoon pepper
6 slices bacon, cooked crisp and diced (save bacon drippings in a small measure)
2 -4 slices bacon, cooked crisp and diced (do not save these drippings)
bacon drippings, from the 6 slices of bacon only (see above)
3/4 cup apple cider vinegar
1/8-1/4 cup sugar (to taste)
6 tablespoons water
1 egg, at room temperature, well beaten

Steps:

  • Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
  • Cook potatoes in boiling water until just tender -- do not overcook.
  • Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
  • Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
  • Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
  • Heat mixture just to simmering - over a medium heat.
  • In another bowl, crack open egg and beat well with a whisk.
  • Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
  • Pour dressing over potatoes and then add bacon and mix lightly.
  • Serve warm.

MOM'S POTATO SALAD



Mom's Potato Salad image

So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.

Provided by Donna

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 boiled potatoes, cut in chunks
4 hard-boiled eggs, chopped
1/2-1 onion, chopped
6 green onions, sliced thin
3 stalks celery, chopped
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream
salt and pepper
paprika (optional)
parsley (optional)

Steps:

  • Toss together.
  • chill.
  • EAT!

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

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.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

MOM'S DILL POTATO SALAD



Mom's Dill Potato Salad image

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

Provided by Tsubaki

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 6

3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
  • Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g

MOM'S DANISH POTATO SALAD



Mom's Danish Potato Salad image

A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences.

Provided by Teresa M

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
1 dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing (I use Miracle Whip, but you can you mayo or anything you like)
4 -5 cups potatoes, cooked and cubed
3 hard-boiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish

Steps:

  • Combine first 6 ingredients and bring to a boil.
  • Gradually beat in well-beaten eggs.
  • Cook, stirring constantly until slightly thickened.
  • Remove from heat and add salad dressing.
  • Mix well and pour over potato, egg, celery, onion and relish.
  • Add more salt and pepper if desired.
  • Refrigerate until well-chilled and enjoy.

MOM'S MUSTARD STYLE POTATO SALAD



Mom's Mustard Style Potato Salad image

This is a traditional potato salad that is made from scratch.

Provided by DAC92

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h45m

Yield 8

Number Of Ingredients 9

6 large potatoes - peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
  • Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g

MY MOM'S POTATO SALAD



My Mom's Potato Salad image

To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.

Provided by Chef shapeweaver

Categories     Potato

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 medium sized russet potatoes, washed, do not peel
4 hard-boiled eggs, peeled and chopped
1 hard-boiled egg, sliced
1 1/2 cups mayonnaise
1 teaspoon ground black pepper (to taste)
1/2 teaspoon salt (to taste)
4 tablespoons sugar (to taste)
paprika (optional)

Steps:

  • Place potatoes in a large Dutch oven.
  • Add enough water to cover potatoes, cover.
  • Boil until fork tender, about 20 to 25 minutes.
  • Drain; do not peel potatoes at this point.
  • Place in "fridge" for about 30 minutes or until cool enough to handle.
  • Remove from "fridge".
  • Peel and cut into bite-sized pieces.
  • In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
  • Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
  • Chill for about 4 hours, or overnight is better.
  • Before serving, lay one sliced hard-boiled egg in circle in the middle.
  • Sprinkle with paprika if desired.

Nutrition Facts : Calories 491.2, Fat 24.2, SaturatedFat 4.3, Cholesterol 170.7, Sodium 676.1, Carbohydrate 60.4, Fiber 4.8, Sugar 14.3, Protein 10.1

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