Aunt Dots Potato Salad Food

AUNT TC'S POTATO SALAD

Aunt TC's Potato Salad image

Provided by Food Network

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
10 pounds red potatoes
2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise

Steps:

Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

AUNT VI'S RED SKINNED POTATO SALAD

Aunt Vi's Red Skinned Potato Salad image

A creamy potato salad chock full of bits of hard-boiled egg and spicy onion.

Provided by Shirley

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 7

Ingredients

2 pounds new red potatoes
6 hard-boiled eggs, peeled and chopped
3 green onions, chopped
2 cups mayonnaise
¼ cup evaporated milk
2 tablespoons mustard
salt and ground black pepper 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 yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 14.4 g, Cholesterol 121.5 mg, Fat 32.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 279.1 mg, Sugar 2.1 g

ALL-AMERICAN POTATO SALAD

All-American Potato Salad image

Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

4 pounds russet potatoes (about 8 potatoes)
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

Steps:

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

SWEET POTATO SALAD

Sweet Potato Salad image

Provided by auntmomos

Time 1h15m

Number Of Ingredients 9

Ingredients

6 to 7 sweet potatoes -- peeled and quartered
2 bunches of radishes -- leaves and stems removed
halved and sliced thick
½ cup of whole grain mustard
4 sticks of celery -- ends removed, sliced in half lengthwise, and then sliced
½ bunch of Italian parsley -- chopped coarsely
1 shallot -- chopped finely
¼ cup of mayonnaise
Salt to taste

Steps:

Step 1 Bring a large pot of water to boil, add potatoes, and continue to boil for about 15 minutes. When you can stab with a fork remove from heat and drain. Let cool. It's very important to get the sweet potatoes to room temperature or cooler, so they won't spoil the mayonnaise. Step 2 In a large bowl add radishes, mustard, celery, parsley, shallot and mayonnaise. Stir. Step 3 Take cool potatoes and chop into ½-inch cubes, fold the potatoes into the salad mix and salt to taste. Step 4 Refrigerate.