EULA MAE DORE'S POTATO SALAD
Make and share this Eula Mae Dore's Potato Salad recipe from Food.com.
Provided by morgainegeiser
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan, cover with water, and add 1 teaspoon salt. Bring to a boil. Reduce the heat to a simmer and cook the potatoes until nice and tender, about 25 minutes.
- Drain. Peel the potatoes when they are cool enough to handle.
- Place the egg yolks in a large bowl and mash them with a fork.
- Add the mayonnaise and mix well. Coarsely chop the egg whites and add them to the mayonnaise mixture.
- Cut the potatoes into quarters, and then cut the quarters into 1/4 inch thick slices. Add them to the mayonnaise mixture along with the remaining ingredients, including salt and toss gently to combine.
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
MAE'S POTATO SALAD
This is a recipe I came up with by taking bits and pieces from other recipes. Everyone LOVES this potato salad - even people who don't like potato salad! The cook time includes chilling the potatoes overnight.
Provided by texasgal
Categories Potato
Time 7h
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Boil unpeeled potatoes in salted water until just done. Chill potatoes (overnight if possible - it makes them easier to cut).
- Cut potatoes into small cubes. As you're cutting the potatoes, occasionally spray with cooking spray and sprinkle with celery salt and toss. (The cooking spray keeps the potato salad from being too sticky.).
- Rinse onions in cold water and drain.
- Add pickles and onions.
- Mix mayo, mustard, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
- Add eggs and bacon last. The amount of bacon is flexible, although my husband says you can never have too much bacon!
- If you taste it and it seems like it's missing something, it usually needs either more Dijon mustard or salt.
- If it seems a little dry, add more mayo.
Nutrition Facts : Calories 381.5, Fat 25.4, SaturatedFat 6.4, Cholesterol 71.1, Sodium 733.6, Carbohydrate 31.8, Fiber 3, Sugar 4.3, Protein 7.7
EULA MAE'S CHICKEN AND HAM JAMBALAYA
Provided by Eula Mae Doré
Categories Chicken Rice Sauté Mardi Gras Dinner Ham Shrimp Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
- Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
- Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
- Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
- Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.
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EULA MAE'S POTATO SALAD | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 50 secs
- Fill a large, deep pot two thirds full with cold water and bring to a boil. Add the salt and potatoes. Cover and let cook over medium heat for 7 minutes, then carefully add the eggs. Continue to cook until the potatoes are fork tender, about 10 minutes.
- 2, Remove the eggs and drain the potatoes. Peel the eggs and separate the yolks from the whites. Mash the yolks in a large mixing bowl and stir in the oil and vinegar. Add the mayonnaise, cayenne, and Tabasco and stir to mix well.
- Dice the potatoes and add to the mayonnaise mixture along with the pickles, celery, and bell pepper. Chop the egg whites and add to the salad. Stir to mix. Refrigerate for 15 minutes before serving.
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