WHITE POTATO SALAD (NO MUSTARD)
My brother loves me to make this potato salad for him. He even offers to pay me if I make it for him when he's entertaining guests! All of our friends, and family love it too. They all think they won't, because there's no mustard, until they try it, and then, they're hooked! I hope t he amounts are accurate. This recipe could be used with mustard instead of vinegar, but the sugar wo uld have to be cut in half or more. It would probably take about a half cup of mustard. I would just add it until it tasted right! It is difficult to give measurements, when you never use them. :-) Please let me know how it turns out for you! The yield and time may not be precise; I just gave it my best guess.
Provided by H. Cato
Categories Potato
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
- Lay out on counter for an hour or so to cool nicely.
- Peel, and cube.
- I usually do this with no recipe, so I have estimated the amounts as closely as possible.
- While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
- In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
- Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
- You may have some mix left over, but don't throw it out.
- After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
- Refrigerate for at least 4 hours before serving.
- It may taste salty until after it's refrigerated a while.
- If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
- Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
- The same applies if you like it sweeter.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
REALLY GOOD, SIMPLE, FRESH POTATO SALAD- NO MUSTARD- NO RELISH
This recipe was given to me by an elderly woman who had brought lunch to another elderly woman that I was taking care of. I don't know know the origin of this type of potato salad, and tried to search Zaar to make sure I wasn't duplicating, but admit that I did not search all 1200 potato salad recipes. I have never tasted a potato salad that was so good, so I got the recipe from her. The amounts are approximate as she just told me the ingredients, and I eyeball it, of course it also depends on how much you want to make, so adapt it accordingly. She did insist however that you have to use Hellmann's mayo. My husband, who Never eats potato salad eats and actually enjoys it. It has a nice mellow flavor and texture with-out the typical relish and mustard, I'm sure all of the eggs contribute to that. I took it to a church potluck and got raves about it. It is definitely not low fat, not sure how it would adapt. Another example that sometimes simple IS better. Hope you enjoy!
Provided by Yrhaven aka Condime
Categories Potato
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes, Boil in salted water until tender.
- Hard boil eggs, peel, chop. (obviously lol).
- Finely chop onion.
- *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
- A dash of garlic powder or garlic salt is nice too.
- Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
- Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
- It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
- Most of the prep time is attributed to the peeling and chopping of the potatoes.
- *Of course, because of the Mayo you won't want to leave it out too long.
- I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.
Nutrition Facts : Calories 600.4, Fat 28.1, SaturatedFat 5.4, Cholesterol 333.3, Sodium 531.6, Carbohydrate 72.4, Fiber 7.3, Sugar 7.7, Protein 16.7
SIMPLE POTATO SALAD WITHOUT MUSTARD
This is the potato salad I was raised on. Lots of eggs along with the sweet pickles gives the salad a taste similar to a good egg salad sandwich. I have adjusted the recipe slightly over the years to add color and more flavor. Adding the grated onion to the hot potatoes really lets the onion permeate the flavor of the potatoes. Cooking time is included in the preparation time.
Provided by CarrolJ
Categories Potato
Time 1h
Yield 1 1/2 quart, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and quarter the potatoes and cook until tender covered with water.
- Drain well and gently mix the grated onion into the hot potatoes then set aside to cool.
- Boil the eggs about 10 minutes, cool, peel and chop.
- When the potatoes are cool enough to handle cut them into medium size chunks or cubes.
- Chop the eggs well and add to the potatoes.
- Add the celery, carrots,and pickles and toss gently.
- Mix the Miracle whip well with the salt and pepper.
- Add the dressing mixture to the salad, adding more Miracle Whip if needed to make sure the entire salad is covered well but not soupy.
- Garnish with the paprika on the top of the salad.
- Chill well several hours or overnight.
Nutrition Facts : Calories 772.4, Fat 31.5, SaturatedFat 6.2, Cholesterol 312.3, Sodium 1943.9, Carbohydrate 102.7, Fiber 11.3, Sugar 18, Protein 20
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
PENNY'S DELICIOUS NO PICKLE POTATO SALAD
This is the only potato salad I would eat as a child, because I didn't like pickles. The recipe is from my aunt. She uses garlic chive, which I have substituted by using the same amount of chive and a clove of garlic. I usually leave off the nasturtiums, but they add a nice *Zip* if you have them.
Provided by Ami in D-land
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop potatoes into bite-sized pieces.
- Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
- Rinse in cold water to chill.
- Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
- In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
- Garnish with egg slices.
- Chill salad (tastes best a day after you make it).
- Before serving, sprinkle with bacon bits and nasturtium blossoms.
Nutrition Facts : Calories 411.9, Fat 19.6, SaturatedFat 3.7, Cholesterol 147.3, Sodium 435, Carbohydrate 50.6, Fiber 5.2, Sugar 5.8, Protein 10.2
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- 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 mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
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