Sunday Supper Gramma Richters Potato Salad Recipes

GRANDMA'S POTATO SALAD

Grandma's Potato Salad image

Provided by Nancy Fuller

Time 35m

Yield 8 side servings

Number Of Ingredients 10

Ingredients

3 pounds red potatoes
Salt
1 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons yellow mustard
2 stalks celery, chopped
2 chives, chopped
1 white onion, finely chopped
Freshly ground black pepper
6 hardboiled eggs, chopped

Steps:

Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

GRANDMA'S CREAMY POTATO SALAD

Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

CONTEST-WINNING GRANDMA'S POTATO SALAD

Contest-Winning Grandma's Potato Salad image

Many people have told me this is the best potato salad they have ever tasted! This recipe really represents the Midwest to me, because when our summers begin, no outdoor get-together is complete unless it includes potato salad.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 quarts.

Number Of Ingredients 16

Ingredients

10 pounds salad potatoes, cooked, peeled and cubed
12 hard-boiled large eggs, chopped
4 celery ribs, chopped
5 radishes, sliced
1 medium onion, chopped
1/3 cup chopped green pepper
Salt and pepper to taste
6 cups mayonnaise
1/4 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon prepared mustard
1/2 cup milk
Leaf lettuce
Paprika
Minced fresh parsley

Steps:

In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight. , Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 425 calories, Fat 35g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 259mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

SIMPLE POTATO SALAD

Simple Potato Salad image

This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!

Provided by Allrecipes Member

Categories Red Potato Salad

Time 40m

Yield 3

Number Of Ingredients 3

Ingredients

3 red potatoes
2 eggs
1 ½ cups creamy salad dressing

Steps:

Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
Place eggs in a saucepan, and cover completely 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, and cool.
Peel the eggs and cut around the egg white; keep the yolk whole.
Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g

SUNDAY SUPPER NORTH COUNTRY BOIL

Sunday Supper North Country Boil image

Servered August 31, 2015 during third season for the SUNDAY SUPPERS, the entire menu is being listed on the single main entree for each 5th Sunday event. The 3rd free event to be held at the Madison Parks Dept "Can Shelter" at Warner Park, Madison Wi. The supper will also, include Gramma Richter's Potato Salad. PAST HISTORY of BOILS: Door County is located in the northeastern part of Wisconsin, USA and Fish Boils are a tradition in the area dating over a hundred years. Whitefish fish boils are made with the Whitefish native to the area, caught commercially from many of the ports located in Door County. The whitefish are brought fresh each day to the many area restaurants that specialize in nightly Fish Boils. Our new "Soon to be Famous" Sunday Supper North Country Boil begins the 5th Sunday in August Rain or Shine at 4:00pm with our first "Boil Over" and served at 4pm, we continue the cooking process every half an hour until 6pm. (WI. TEMPORARY LIC.) #CJEY-AQJPE9, expr.30-Jun-2018

Provided by MadCity Dale

Categories For Large Groups

Time 2h

Yield 100 serving(s)

Number Of Ingredients 19

Ingredients

10 lbs Italian sausage, cut into 2 inch diagonal pieces
10 lbs bacon, ham chunks, cut into 1 inch pieces
10 lbs bratwursts, cut into 2 inch pieces
6 dozen fresh sweet corn, broken in thirds
30 lbs red potatoes, lightly scrubbed
75 large carrots, scrubbed cut in half
60 small onions, peeled halved
2 cups cajun seasoning
4 lbs butter, for corn
4 dozen hot dogs
4 dozen buns
14 ounces ketchup
14 ounces yellow mustard
14 ounces relish
1 gallon dried beans, soaked, cooked
28 ounces tomato sauce
2 cups brown sugar
1/2 cup maple syrup
1/2 cup yellow mustard

Steps:

Bring several pots to a rolling boil. About 10 minutes.
Add sausage, and boil for about 10 minutes. Add bacon and ham chunks, carrots and cook all for 5 minutes. Add potatoes and onions and cook all for 10 more minutes. Fork test all for doneness. Add corn and seasoning and cook 3-5 minutes more. Maintain continuous boil @ 212°F.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beverage and enjoy a Wisconsin Sunday. Maintain serving temperarures @ 135°F.
Should do about 2-3 "BOILS" to complete cooking sprinkling each boil dump with seasoning.This adds great flavor!
Drain meat pot. Place meat in large bowl. Sprinkle with seasoning.
Serve with garden salad, fresh bread, desserts and plenty of napkins and several buckets for corn cobs. Sometimes I use use several SS water containers or melted butter brush for corn, but it isn't a must. They taste great either way!
Sweet Sun iced tea, coffee, and fruit drinks are typically the beverages for this meal.