Old Fashioned Egg Mock Potato Salad Recipe 465

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

OLD FASHIONED EGG MOCK POTATO SALAD RECIPE - (4.6/5)

Steps:

• Chop the cauliflower into small pieces (should make about 4 cups). Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain cauliflower and immerse in an ice water bath to stop the cooking process. Drain cauliflower well and then pat dry between several layers of paper towels. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving. Tip: Be sure to fold all of the ingredients together until the salad is a nice yellow color.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

OLD-FASHIONED POTATO SALAD

Steps:

• Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.

OLD-FASHIONED POTATO SALAD

Steps:

• In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
• Dice the celery stalks, and place to the side with eggs.
• In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
• Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.

OLD-FASHIONED POTATO SALAD WITH EGGS

Steps:

• Place potatoes in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 8 to 10 min. or until potatoes are tender, stirring after 5 min.
• Meanwhile, mix mayo, sour cream, mustard, pepper and pickle juice in large bowl until blended. Add pickles, celery, radishes and onions; mix well.
• Add potatoes and eggs to mayo mixture; mix lightly. Cut slice off top of each tomato. Scoop out centers of tomatoes; discard. Fill tomato shells with potato salad.

OLD FASHIONED POTATO AND EGG SALAD

Steps:

• Cook peeled potatoes until tender firm, about 20 minutes.
• Drain and dice potatoes- season with oil and vinegar while still warm.
• Season to taste with salt and pepper.
• Add vegetables.
• Mix mustard with mayonnaise and blend with potato mixture.
• Add eggs and parsley and toss again.
• Taste and adjust seasoning, adding more mayonnaise if needed.
• Garnish with radish slices and paprika.
• Cool,cover and refrigerate overnight.

OLD-FASHIONED POTATO SALAD

Steps:

• Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
• Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
• Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
• When ready to serve, sprinkle with the chopped parsley.