Aunt Pennys Potato Salad Food

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GRANDMA JEAN'S POTATO SALAD



Grandma Jean's Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Time 3h5m

Yield 6 servings

Number Of Ingredients 10

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

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.

PENNY'S DELICIOUS NO PICKLE POTATO SALAD



Penny's Delicious No Pickle Potato Salad image

This is the only potato salad I would eat as a child, because I didn't like pickles. The recipe is from my aunt. She uses garlic chive, which I have substituted by using the same amount of chive and a clove of garlic. I usually leave off the nasturtiums, but they add a nice *Zip* if you have them.

Provided by Ami in D-land

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

8 -10 medium potatoes
4 hard-boiled eggs, chopped
1 cup minced onion
1 1/2 cups mayonnaise or 1 1/2 cups Miracle Whip
1 1/4 cups minced chives
1 garlic clove, minced
2 tablespoons dijon-style mustard
1 tablespoon fresh minced thyme or 1 teaspoon dried thyme
salt and pepper, to taste
1 hard-boiled egg, cut into slices
3 slices cooked bacon, crumbled
6 -8 nasturtium blossoms (make sure they have not been sprayed with chemicals)

Steps:

  • Peel and chop potatoes into bite-sized pieces.
  • Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
  • Rinse in cold water to chill.
  • Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
  • In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
  • Garnish with egg slices.
  • Chill salad (tastes best a day after you make it).
  • Before serving, sprinkle with bacon bits and nasturtium blossoms.

Nutrition Facts : Calories 411.9, Fat 19.6, SaturatedFat 3.7, Cholesterol 147.3, Sodium 435, Carbohydrate 50.6, Fiber 5.2, Sugar 5.8, Protein 10.2

THE GREAT AUNT'S GERMAN POTATO SALAD



The Great Aunt's German Potato Salad image

This recipe brings back such wonderful memories of picnics when I was a child with my grandmother and her sisters. While a member of the Cranberry Township Pennsylvania Women's Club I would make 30 lbs at time for a charity craft fair each fall. So, feel free to play around with the measurements of the oil, sugar and vinegar...for years I have made this without a recipe. This salad can be served cold or at room temp.

Provided by AliDee

Categories     Potato

Time 30m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 7

5 large potatoes, boiled, cooked and cubed
8 slices bacon, crumbled
1/2 cup onion, chopped
1/2 cup cider vinegar
1/3 cup granulated sugar
1/4 cup canola oil or 1/4 cup vegetable oil
salt and pepper

Steps:

  • Combine potatoes, onion and bacon in bowl.
  • Mix vinegar, oil and sugar until well blended.
  • Add salt and pepper to taste.
  • Pour dressing over potatoes until potatoes are well covered.
  • Refridgerate. There might be dressing left over. Before serving blend well and add if needed.

Nutrition Facts : Calories 381.2, Fat 17.2, SaturatedFat 3.9, Cholesterol 15.4, Sodium 203.7, Carbohydrate 49.9, Fiber 5.2, Sugar 10.6, Protein 7.4

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