Vickis Mississippi Potato Salad Recipes

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VICKI'S MISSISSIPPI POTATO SALAD



Vicki's Mississippi Potato Salad image

I am asked to bring this to summer picnics, holiday meals, potluck at work, and all of the Memorial Day, Fourth of July and Labor Day dinners. This is the best potato salad you can make. Enjoy

Provided by Vicki Kiddy

Categories     Potato

Time 1h5m

Yield 1 Large Service Dish

Number Of Ingredients 7

5 lbs white irish potatoes, scrubbed and boiled in their skins
8 hard-boiled eggs, chopped
1 large onion, chopped
1 (10 ounce) jar dill pickle relish
1 teaspoon mustard
1 -1 1/2 cup Hellmann's mayonnaise (no other kind)
salt and pepper

Steps:

  • Boil potatoes, cook and then peel and cube.
  • Add eggs, onion, pickle relish, mustard, salt and pepper.
  • Fold in mayo till coated.
  • Chill and enjoy.

Nutrition Facts : Calories 3716.4, Fat 124.8, SaturatedFat 25.4, Cholesterol 1757.1, Sodium 5470.9, Carbohydrate 570.5, Fiber 61.3, Sugar 43.8, Protein 101.7

MY FRIEND VICKI'S MOM'S CELERY SALAD



My Friend Vicki's Mom's Celery Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 celery heart, washed and chopped
Couple handfuls good quality pitted black olives, chopped
6 hot pepperoncini or Italian hot peppers, chopped
6 sweet pickled peppers, chopped
1/2 red onion, chopped
Generous handful of flat-leaf parsley, chopped
1 tin flat anchovies, chopped
2 to 3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine salad ingredients in a bowl and dress with vinegar, extra-virgin olive oil and season the salad with salt and pepper.

VICKI'S CLASSIC POTATO SALAD



Vicki's Classic Potato Salad image

Make and share this Vicki's Classic Potato Salad recipe from Food.com.

Provided by Vicki in CT

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium potatoes (2 lbs)
1/2 cup finely chopped onion
1/3 cup sweet pickle relish
1 1/4 cups mayonnaise, Helman's preferred
2 teaspoons sugar
2 teaspoons celery seeds
2 teaspoons vinegar
2 teaspoons mustard, Maille preferred
1 1/2 teaspoons salt
2 eggs, hard-boiled, coarsely chopped

Steps:

  • In a covered saucepan cook potatoes in boiling, salted water for 25-30 minutes or until tender. Drain well.
  • Peel and cube potatoes and transfer to a large bowl.
  • Add onion and egg.
  • Combine mayo, sugar, celery seed, vinegar, mustard, salt, and relish.
  • Pour over potato mixture and toss to coat. Cover and chill.
  • Better the second day.

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