Not Yo Mamas Potato Salad Recipes

NOT YO MAMA'S POTATO SALAD

Steps:

• Place potatoes in a large pot filled with water and bring to boil over high heat. Generously salt water. Reduce heat to medium-low and cook until potatoes are fork-tender, 15-20 minutes, depending on potato size. Drain and set aside.
• While potatoes are cooking, place the bacon in a large skillet over medium-high heat. Cook until crispy, turning as needed. Place on paper towel lined plate. Once cooled, break into bite-size pieces.
• In a small bowl, mix olive oil, vinegar, mustard, sugar, salt, and pepper. Drizzle over warm potatoes. Top with crispy bacon, green onions, parsley, and optional parmesan. Season with additional salt and pepper.
• Serve warm, room temperature, or cold. Best served warm while bacon is nice and crispy.

I CAN'T BELIEVE IT'S NOT POTATO SALAD!

Steps:

• Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
• Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
• To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
• Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

NOT YOUR MOMMA'S POTATO SALAD

Steps:

• Place potatoes in large pot of cold salted water and bring to a boil.
• Cook potatoes until they are tender, drain and cool.
• In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently.
• Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour.
• When ready to serve garnish your potato salad with the chives, cheese and chili powder.

NOT YOUR MAMA'S POTATO SALAD

Steps:

• Cut potatoes into 1" cubes and boil until fork tender. Drain. Gently mix potatoes together with mayonnaise, mustard, and seasonings. Add pickles, eggs, and bacon. Adjust seasonings to suit your taste.

NOT YO MAMA'S TATER SALAD RECIPE - (4.7/5)

Steps:

• Cut potatoes into 1/2-3/4 inch cubes and boil the potatoes in salted water until cooked through but not mushy (you should be able to stab with a fork but they won't fall apart). About 15-20 minutes Boil the eggs until cooked, about 15-20 minutes Chop pickles into about 1/4 inch pieces or smaller if you don't want that big of a crunch If you are using onion, chop fine. When potatoes are done, drain and let cool. If you are using onion, I like to put those in with the potatoes while the potatoes are cooling down and stir them around, this softens them just a bit and gives the potatoes some flavor. Chop eggs into about 1/4 inches cubes. Once the potatoes have cooled, transfer the eggs, pickles, salt and pepper into a bowl and stir (be careful not to over stir because you will have mashed potato potato salad, it's fine if some break, they will. I mash up about 1/4 of them anyway for texture. Start by mixing in about 3 heaping tables spoons of the mayo and 2 teaspoons of the mustard. If it is creamy enough for you at this point, you're done, if not add some more of each until desired creaminess is reached. I like to refrigerate mine until it has chilled, but that's up to you. It's good either way.

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender.
• Drain and cool.
• Peel potatoes and 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, mustard, sugar, salt, and pepper.
• Pour over potatoes and toss well.
• Adjust seasonings if necessary.
• Spoon into a serving bowl.
• Garnish with egg slices and paprika.
• Chill until serving.

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.

NOT YO MOMMA'S EGG SALAD

Steps:

• Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.