Mrs Eulers Potato Salad Recipes

MOTHER'S POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
• Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

MRS. BRADSHAW'S POTATO SALAD

Steps:

• Mix the egg yolks, sugar, mustard, celery seed, salt, paprika, and pepper. Then add vinegar. Stir. Add the cream, milk, and butter. Have water boiling in a double boiler. Stir and cook until like a thick gravy or it coats a spoon.
• In the meantime, put all the rest of the salad ingredients together in a large bowl. Mix these items together. Pour the dressing over this and cool. Delicious!
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940's. .

MRS. B'S TRADITIONAL HOMEMADE POTATO SALAD

Steps:

• Boil potatoes, drain and slice or quarter to liking.
• In a large mixing bowl, place potatoes and add grated onion.
• Add mayo, oil, milk, vinegar and toss over potatoes coating well.
• Salt and pepper to taste and refrigerate overnight.
• Arrange lettuce on serving platter and mound on the salad and serve!

MRS. ROCKEY'S SECRET POTATO SALAD

Steps:

• Boil the potatoes unpeeled. When they are just fork tender (not too soft!), peel and slice them (or, leave them unpeeled if you wish) while they are still fairly hot. Place them in a large mixing bowl and set aside, covered (so they'll stay warm while you make the dressing, etc.).
• In a small pan, bring the vinegar to the boiling point.
• In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit.
• In a double boiler, over medium heat, pour in the egg-vinegar mix and whisk until the blend thickens some, then whisk in the butter and allow to cook for one minute.
• Next, stir in the cream (pre-warmed to about 100 degrees F.), TWO tablespoons of the parsley, the onion, and the seasonings.
• When the mix is well-blended, pour it over the sliced potatoes and carefully mix the dressing with the potatoes -- I use a big spatula for this.
• Allow to cool a bit and sprinkle remaining parsley over the top. Refrigerate and serve cold.

AUNT ELEANOR'S POTATO SALAD

Steps:

• In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving.

ROSANNE CASH'S POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

GRILLED POTATO SALAD FROM REYNOLDS KITCHENS

Steps:

• Preheat the grill to high heat.
• Add the potatoes to a pot of boiling water and cook for 5 minutes.
• Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat.
• Line the grill with Reynolds Wrap® Heavy Duty Aluminum Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.
• Chill the potatoes and onions for 30 minutes until cool.
• Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper.
• Chill until serving.

MRS. EULER'S POTATO SALAD

Steps:

• Peel potatoes and cut into uniform chunks. Boil until fork tender. Pour vinegar over hot potatoes and let stand while you are making the dressing.
• Combine all ingredients except the hard boiled eggs and stir until smooth and well mixed. If it seems too thick, thin with a little milk.
• Slice potatoes and chop hard boiled eggs. Fold dressing into potato-egg mixture and refrigerate.