LOADED BAKED POTATO SALAD
Steps:
- Place cubed hash browns in a large pot and cover with water. Bring to a boil over medium-high heat. Once potatoes reach a boil, boil them for two to three minutes and then drain in a colander.
- Place in a large bowl and stir in the cheese. Add mayo, mustard, and relish, and stir again. Add in bacon, eggs, salt, and pepper. Stir.
- Refrigerate for several hours or overnight before serving.
NOT YO MAMA'S POTATO SALAD
Say goodbye to potato salad drenched in mayo. Not Yo Mama's Potato Salad is made with a light vinaigrette, spices, and crispy bacon that is anything but boring.
Provided by Melissa Stadler, Modern Honey
Categories Salad
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 507 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
UNCLE JEFF'S TATER SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
- Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.
TATER TOT TACO SALAD
"Since I love potatoes and my husband and I both enjoy the flavor of tacos, this fun dish is a tasty meal-in-one for the two of us," comments Eleanor Mielke (left with her husband, Tom) of Mitchell, South Dakota. "It's not as messy as eating tacos...and the recipe can easily be doubled."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Bake Tater Tots according to package directions. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Divide Tater Tots between two serving plates or bowls. , Top with taco mixture, cheese, olives, lettuce, taco sauce and sour cream.
Nutrition Facts : Calories 612 calories, Fat 37g fat (17g saturated fat), Cholesterol 106mg cholesterol, Sodium 1829mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
NOT YOUR MAMA'S GREEN BEAN CASSEROLE
Steps:
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
- Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
PAT'S BEST 'TATER SALAD (POTATO SALAD)
This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.
Provided by Bone Man
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
- Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
- Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
- Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
- Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
- NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.
NOT YOUR MOTHER'S COLESLAW!
As mentioned above, this is definitely not your Mother's cole slaw! It has a spicy and savory flavor I think you will enjoy.
Provided by - Carla -
Categories Greens
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
- Beat mayonnaise and mustard until combined.
- Add olive oil slowly, beating all the time.
- Beat until mixture has returned to the thickness of original mayonnaise.
- Add Louisiana hot sauce, continuing to beat.
- Add ketchup and keep beating.
- Mix in garlic salt.
- Add wine vinegar (this will thin the sauce down).
- Beat mixture thoroughly, adding the lemon juice as you do so.
- Taste and add salt and freshly ground black pepper, to taste.
- Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
- Pour sauce over and toss well.
- Refrigerate at least an hour before serving.
- Tastes even better the next day.
Nutrition Facts : Calories 82.4, Fat 3.1, SaturatedFat 0.5, Sodium 121.7, Carbohydrate 13.5, Fiber 4.6, Sugar 7.1, Protein 2.5
NOT YO MAMA'S TATER SALAD RECIPE - (4.7/5)
Provided by kriwi77
Number Of Ingredients 7
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.
More about "not yo mamas tater salad recipe 475"
NOT YO MAMA'S TATER TOT HOTDISH RECIPE • A SIMPLE …
From asimplepantry.com
5/5 (2)Total Time 1 hrServings 8Calories 413 per serving
- Preheat oven to 350 degrees. In a large, 12 inch cast iron skillet over medium-high heat, add the ground beef and cook, crumbling as it cooks, until no longer pink, around 5 minutes. Add the onion and continue cooking until lightly translucent, around 4 minutes more. Add the garlic and serrano pepper and cook for 1 minute. Add seasonings and stir thoroughly to combine.
- Push the meat mixture to one side of the pan and let the grease drain to the other side. Whisk the baking flour into the grease until a paste forms, then slowly whisk in the beef broth until the paste dissolves and a gravy forms. Stir the meat mixture back into the gravy, then stir in the diced tomatoes and green beans.
- In a large plastic bag, add the frozen tater tots, chili powder, garlic powder, and salt. Shake vigorously to coat the tots, then arrange the tots in a single layer on top of the meat mixture in the skillet. Place skillet in the oven for 30-35 minutes, or until the tots are golden and crispy and the meat mixture is bubbling around the tots. For even crispier tots, turn the broiler on during the last couple of minutes. Remove from oven and let sit for 5 minutes before serving.
NO MAYO TUNA SALAD (AKA NOT YO MAMA'S TUNA SALAD) - CUSTOM …
From customfitsf.com
NO-TATO SALAD - QUICK & EASY RECIPE - DIET DOCTOR
From dietdoctor.com
NO POTATO (NO-TATO) SALAD - PERFECT KETO
From perfectketo.com
RECIPES – YO MAMA'S FOODS
From yomamasfoods.com
NOT YO’ MAMA’S POTATO SALAD | POTATO SALAD RECIPE (NO MAYO!)
From instantpotteacher.com
CREAMY CAESAR POTATO SALAD – THE FOUL-MOUTH GOURMET
From foulmouthgourmet.com
POTATO SALAD / NOT YO MAMAS / VEGGIES AND FLAVOR
From youtube.com
HOW IT WORKS | NOT YO MAMA'S MEAL PREP
From notyomamasmealprep.net
NOT YO’ MAMA’S CHICKEN SALAD – RE FITNESS INTERNATIONAL
From ryanengelfit.com
NOT YO MAMA'S TATER TOTS : R/RECIPES - REDDIT
From reddit.com
WE’RE COOKING MAMA TOT’S #TATERTOT #CASSEROLE TONIGHT! # ... - TIKTOK
From tiktok.com
NOT YO MAMA'S BANANA PUDDING RECIPE - PAULA DEEN
From pauladeen.com
41 NOT YO MAMA'S SALADS IDEAS | SALAD RECIPES, HEALTHY ... - PINTEREST
From pinterest.com
TATER TOT CASSEROLE - MAMA SUE'S KITCHEN
From mamasuessouthernkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love