Esthers My Mom Potato Salad Food

POTATO SALAD

Steps:

• Do not peel potatoes. In a large stock pot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. Should be able to pierce with knife but potatoes should be firm and hold their shape.
• Drain then plunge into ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
• In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
• To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.

MOTHER'S POTATO SALAD

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.

MY GRANDMA'S BEST POTATO SALAD RECIPE

Steps:

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
• Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
• In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

MY MOM'S POTATO SALAD

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".

MY MOM'S POTATO SALAD

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.

MOM'S EASY POTATO SALAD RECIPE

Steps:

• Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
• Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
• In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MY MOM'S GOOD OLD POTATO SALAD

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.

POTATO SALAD (MY MOM'S--THE BEST!)

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.