MY MOM'S GOOD OLD POTATO SALAD
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
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
MRS. ROCKEY'S SECRET POTATO SALAD
The late, great culinary genius James Beard once labeled this particular recipe as his favorite potato salad. It was a "secret" family recipe of a lady whom he had encountered along his endless gastronomical sojourns -- and, after much prodding by Beard, one of the family members finally elected to let the rest of the world enjoy it too. This potato salad falls into an old fashioned (but good!) category by utilizing a type of "boiled dressing". Often, such dishes were served hot (like German potato salad) but I like this one because it is served cold, which is my personal preference. I decided to save the recipe here so that I wouldn't lose it.
Provided by Bone Man
Categories Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 450.3, Fat 24.4, SaturatedFat 13.8, Cholesterol 240.5, Sodium 573.6, Carbohydrate 47.5, Fiber 6, Sugar 2.7, Protein 11.5
THE BEST POTATO SALAD
Provided by Crystal
Number Of Ingredients 9
Steps:
- Boil the potatoes whole in the skin until fork tender, about 20-30 minutes. Run water over the potatoes to cool. Peel & chop the potatoes. In a large bowl, combine the potatoes, eggs, onion, dill pickles, mayo, & mustard. Pour in the dill pickle juice & stir to combine. Season to taste with salt & pepper. Sprinkle with paprika, if desired. Refrigerate until serving.
MRS. B'S TRADITIONAL HOMEMADE POTATO SALAD
Summertime came with Mrs. B's potato salad in tow and it brings back warm, fuzzy memories of younger days and good times. Hope this recipe will recreate the same for you!
Provided by Gingerbee
Categories Potato
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 211.4, Fat 5.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.3, Carbohydrate 35.9, Fiber 4.5, Sugar 2.1, Protein 5
AUNT TC'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
- Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
MOTHER'S POTATO SALAD
My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.
Provided by Susie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h35m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 51.6 g, Cholesterol 105.5 mg, Fat 30.1 g, Fiber 3.7 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 613.1 mg, Sugar 10.3 g
MRS. M'S "GOOD EATIN' " POTATO SALAD
Steps:
- Boil potatoes with the skins still on until they're cooked but still firm. (For medium potatoes, this will take about 12 minutes from start of boil.) When the potatoes are done, drain them well, and let them sit in the pot for a few minutes until the crackling sound stops. Cool and peel the potatoes. Cut into chunks. While waiting for the potatoes to cool, prepare the remaining ingredients and combine all in a large bowl except the paprika and parsley. Add the potatoes to the large bowl. Mix with remaining ingredients except garnish. Chill the combined potato salad. Add garnish when ready to serve.
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