MOM'S POTATO SALAD
So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.
Provided by Donna
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss together.
- chill.
- EAT!
MAMA'S POTATO SALAD
This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.
Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
MOTHER'S POTATO SALAD
My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.
Provided by Susie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
- Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 51.6 g, Cholesterol 105.5 mg, Fat 30.1 g, Fiber 3.7 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 613.1 mg, Sugar 10.3 g
MY MOM'S GOOD OLD POTATO SALAD
I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.
Provided by Andrea Parker
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
- Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
- Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.
Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g
MOM'S SUPER STUPENDOUS POTATO SALAD
In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.
Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
MOM'S BEST POTATO SALAD
This recipe was shared with me by my mom. This is THE BEST potato salad I have ever had! Whenever we have family get-togethers, I always ask my mom to bring this salad! The vegetables add such a nice refreshing crunch. My mom also likes to add 1/4 cup diced green pepper and 1/4 cup diced cucumber, but I prefer it without.
Provided by Paula
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes, with skins on, until tender.
- Drain and allow potatoes to cool.
- Once cool enough to handle, remove skins and cut into bite-size cubes.
- Meanwhile, dice onion, carrot, radish, and celery.
- Mix ingredients for dressing and refrigerate until needed.
- Combine potatoes, vegetables, and 2 sliced hard boiled eggs.
- Pour dressing over and mix well to combine.
- Top with remaining sliced egg and sprinkle with paprika if desired.
MOM'S POTATO SALAD
Make and share this Mom's Potato Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 1h5m
Yield 8 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Serve warm or chill.
MY MOM'S POTATO SALAD
This how my mom makes potato salad and whenever we go somewhere and have to take a dish I am asked to bring this. Thought I would pass it on.
Provided by Cathi Allen
Categories Potato
Time 1h5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes and cut into cubes, cool.
- Cut the vegetables and eggs up to whatever size you prefer.
- Combine veggies with potatoes and toss.
- Add mayo, mustard, horseradish, salt and pepper to taste. Stir.
- Better after it has time to "sit".
Nutrition Facts : Calories 218.3, Fat 13.7, SaturatedFat 2.2, Cholesterol 62.4, Sodium 405.2, Carbohydrate 22.1, Fiber 1.6, Sugar 4.4, Protein 3.3
MAMA'S POTATO SALAD
Steps:
- Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving.
MOM'S BABY POTATO SALAD
Steps:
- Combine first 9 ingredients in large bowl. Add potatoes. Chill.
MY MOM'S POTATO SALAD
To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.
Provided by Chef shapeweaver
Categories Potato
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large Dutch oven.
- Add enough water to cover potatoes, cover.
- Boil until fork tender, about 20 to 25 minutes.
- Drain; do not peel potatoes at this point.
- Place in "fridge" for about 30 minutes or until cool enough to handle.
- Remove from "fridge".
- Peel and cut into bite-sized pieces.
- In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
- Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
- Chill for about 4 hours, or overnight is better.
- Before serving, lay one sliced hard-boiled egg in circle in the middle.
- Sprinkle with paprika if desired.
Nutrition Facts : Calories 491.2, Fat 24.2, SaturatedFat 4.3, Cholesterol 170.7, Sodium 676.1, Carbohydrate 60.4, Fiber 4.8, Sugar 14.3, Protein 10.1
MOM'S CLASSIC (CREAMY) POTATO SALAD
This is the Potato Salad I had grown up with...nothing compares to it. So after getting frustrated at my mom's lack of measuring, I was finally able to get the right measurements for my Mom's Classic (Creamy) Potato Salad.
Provided by mgaspervich
Categories Low Protein
Time 1h20m
Yield 8 Cups, 12-20 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
- Remove from water and let cool on the counter.
- Hard boil the eggs.
- Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
- Peel and dice the potatoes and place in a bowl.
- Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
- Dice onion and add to the potato and egg mixture.
- In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
- Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
- Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
- Refrigerate at least 3 hours to let the flavors meld.
- Enjoy!
Nutrition Facts : Calories 247.9, Fat 10.5, SaturatedFat 2.1, Cholesterol 104.1, Sodium 400.3, Carbohydrate 32.5, Fiber 2.6, Sugar 12, Protein 5.7
MOM'S BEST POTATO SALAD
This is a basic Alabamian potato salad that has tested the time for many important holidays. Easy and tastes awesome, especially on the 2nd day when all the flavors mix. Can be served cold or hot (first day).
Provided by LOGMAN
Categories Potato
Time 1h
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a 2" sauce pan fill with 4-6 peeled chopped potato's (about 1/2" squares).
- pour in larger pan and pour water about 1/2" below top of potato's.
- salt and pepper.
- Bring to boil and simmer for 5-10 min, or until potato is "fork tender".
- chop/dice dill pickle.
- dice medium onion.
- fine dice celery.
- mix 1 cup mayo and 2-3 tablespoons of regular mustard.
- drain potatoes in collander (don't rinse).
- pour hot water from eggs and let sit in cold water.
- peel when cooler and chop.
- salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot).
- GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
- slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
- Cover with saran wrap and let sit over night for best flavor or serve immediately.
- tastes great hot too.
Nutrition Facts : Calories 149.2, Fat 7.7, SaturatedFat 1.6, Cholesterol 109.8, Sodium 372.9, Carbohydrate 15.9, Fiber 1.5, Sugar 2.5, Protein 4.5
POTATO SALAD (MY MOM'S--THE BEST!)
The best creamy and light potato salad you ever had, thanks to my Mom! An easy, simple classic that is requested for every outdoor gathering (with NO leftovers!)
Provided by Chef AnitaM
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Peel and boil potatoes in large chunks or thick half moon slices, soaking in ice cold slightly-salted water to chill and keep white.
- Add chopped vegetables, including all green onion parts.
- Gently fold in mayo and sour cream to coat evenly.
- Slice and gently fold in hard-boiled eggs.
- Add salt and pepper last to taste, and paprika on top.
MOM'S MASHED POTATO SALAD
Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.
Provided by MICKE
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
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 transfer potatoes to a large bowl.
- Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
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