GRANDMA JEAN'S POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 10
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
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
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
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
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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