Grandma Shirleys Potato Salad Recipes

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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



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

GRANDMA JEAN'S POTATO SALAD

Provided by Patrick and Gina Neely : Food Network

Time 3h5m

Yield 6 servings

Number Of Ingredients 10



Grandma Jean's Potato Salad image

Steps:

  • Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

GRANDMA'S POTATO SALAD

Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 24 servings.

Number Of Ingredients 18



Grandma's Potato Salad image

Steps:

  • Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

6 pounds medium red potatoes
Water
DRESSING:
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 large eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
3/4 cup Miracle Whip
SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-boiled large eggs, sliced
Paprika

GRANDMA'S POTATO SALAD

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 8 side servings

Number Of Ingredients 10



Grandma's Potato Salad image

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.

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

GRANDMA'S CREAMY POTATO SALAD

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



Grandma's Creamy Potato Salad image

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

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

GRANDMA'S REINVENTED POTATO SALAD

Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.

Provided by Miracle Whip

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 8



Grandma's Reinvented Potato Salad image

Steps:

  • Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
  • Place potatoes in large bowl. Add cheese and onions; mix lightly.
  • Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled. Top with remaining bacon before serving.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 25.7 g, Cholesterol 22.5 mg, Fat 14.3 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 446 mg, Sugar 8.2 g

2 pounds red potatoes, cut into bite-size chunks
½ cup KRAFT Shredded Sharp Cheddar Cheese
3 green onions, sliced
1 ⅓ cups MIRACLE WHIP Dressing
1 tablespoon sugar
¼ teaspoon celery seed
¼ teaspoon black pepper
6 slices OSCAR MAYER Bacon, cooked, chopped, divided

GRANDMA'S REINVENTED POTATO SALAD

Try Grandma's Reinvented Potato Salad at your next potluck! This potato salad with MIRACLE WHIP includes shredded cheddar cheese, too!

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 8 servings

Number Of Ingredients 8



Grandma's Reinvented Potato Salad image

Steps:

  • Cook potatoes in pan of boiling water 15 min. or just until tender; drain. Cool.
  • Place potatoes in large bowl. Add cheese and onions; mix lightly.
  • Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled. Top with remaining bacon before serving.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 8 g, Protein 7 g

2 lb. red potatoes (about 6), cut into bite-size chunks
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
3 green onions, sliced
1-1/3 cups MIRACLE WHIP Dressing
1 Tbsp. sugar
1/4 tsp. celery seed
1/4 tsp. black pepper
6 slices OSCAR MAYER Bacon, cooked, chopped and divided

GRANDMA'S CREAMY POTATO SALAD

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10



Grandma's Creamy Potato Salad image

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

GRANDMA SHIRLEY'S POTATO SALAD

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Number Of Ingredients 9



Grandma Shirley's Potato Salad image

Steps:

  • Peel and quarter potatoes, boil until fork pierces through easily. While boiling potatoes:
  • Boil eggs, fry bacon, dice green pepper, dice onion and saute in butter until soft. Peel eggs and mash until crumbly.
  • Drain potatoes and let stand until cool to the touch. In large bowl add potatoes, eggs, green pepper, onions and crumbled bacon. Mix well. Now mix in mayo, salt and pepper to taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

5 lb red potatoes
6 hard boiled eggs
1 lb bacon, fried and crumbled
1 large green pepper, diced
1 large yellow onion, diced
3 Tbsp of butter
3 Tbsp butter
Salt and pepper to taste
1 jar (32 oz.) mayonnaise

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