Moms Sweet Potato Salad Recipes

MOM'S SWEET POTATO SALAD

Steps:

• In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.

SWEET POTATO SALAD

Steps:

• In a large pot on the stove, boil the sweet potato pieces until softened (about 20 minutes). (Note: If you don't have the hardboiled eggs cooked yet, throw the eggs right into the pot with the sweet potatoes so they can cook at the same time.)
• Once the sweet potatoes are done cooking, drain and let cool completely.
• Meanwhile, begin dicing your onions and celery.
• In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
• Add the yogurt and mayo, then mix again until well combined.
• Add sweet potato and eggs (if using) to the bowl, and mix together until well coated. Be careful not to stir too much, or the potatoes will crumble and get too "mushy."
• Let chill for 2 hours before serving.
• Garnish with additional fresh green onion and paprika.

MY MOM'S GOOD OLD POTATO SALAD

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.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

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.

SWEET POTATO SALAD

Steps:

• Step 1 Bring a large pot of water to boil, add potatoes, and continue to boil for about 15 minutes. When you can stab with a fork remove from heat and drain. Let cool. It's very important to get the sweet potatoes to room temperature or cooler, so they won't spoil the mayonnaise. Step 2 In a large bowl add radishes, mustard, celery, parsley, shallot and mayonnaise. Stir. Step 3 Take cool potatoes and chop into ½-inch cubes, fold the potatoes into the salad mix and salt to taste. Step 4 Refrigerate.

JULIE'S MOM'S PERFECT POTATO SALAD

Steps:

• Steam potatoes with skin on.
• Mix together all ingredients except potatoes.
• When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
• Put into serving container and garnish.
• Refrigerate for at least three hours before serving (the longer the better).
• This potato salad is even better then next day!
• Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)

MOMMA PAT'S POTATO SALAD

Steps:

• Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
• Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
• Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
• Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
• Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

MY MOM'S POTATO SALAD

Steps:

• Boil potatoes and cut into cubes, cool.
• Cut the vegetables and eggs up to whatever size you prefer.
• Combine veggies with potatoes and toss.
• Add mayo, mustard, horseradish, salt and pepper to taste. Stir.
• Better after it has time to "sit".

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.