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.
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
SOUR CREAM POTATO SALAD
Time 2h30m
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with water. Simmer until potatoes are tender enough to pierce with a fork. Drain potatoes and pour Italian dressing over potatoes. Chill for 2 hours. After chilling, add celery, green onions, eggs, mayonnaise, sour cream & horseradish mustard. Mix well and serve immediately!
GRANDMA EDYTHE'S SOUR CREAM POTATO SALAD
Everyone in my family loves this potato salad. We mix it up occasionally by adding in crumbled bacon or some garlic, or chopped ham, but usually it's served as the recipe calls for.
Provided by mmcfarland
Categories Creamy Potato Salad
Time 9h
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain. Cool until easily handled, about 10 minutes. Peel and cut into bite-size pieces.
- Combine potatoes, pickles, and chopped onions in a large bowl.
- Mix mayonnaise, sour cream, and pickle juice together in a small mixing bowl. Pour over potatoes. Gently toss until potatoes are coated with dressing. Add chopped eggs; gently mix. Season with salt and pepper.
- Refrigerate 8 hours or overnight for best flavor.
Nutrition Facts : Calories 515 calories, Carbohydrate 6.3 g, Cholesterol 206 mg, Fat 52.1 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 10.4 g, Sodium 555.5 mg, Sugar 1.5 g
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
GRANDMA'S FAMOUS POTATO SALAD
Make and share this Grandma's Famous Potato Salad recipe from Food.com.
Provided by Millereg
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into cubes about 1inch squares.
- Boil potatoes until soft, but not mushy!
- Let cool, while mixing all ingredients except the mayonnaise.
- Blend in mayo last.
- Pour mixture over potatoes and lightly toss.
- Refrigerate before serving.
POTATO SALAD WITH SOUR CREAM
I'm a big fan of potato salad but don't really care for heavy mayonnaise dressings. A sour cream dressing turns a classic recipe into a dish my family and I really enjoy.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.
Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 495mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA'S POTATO SALAD
Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 24 servings.
Number Of Ingredients 18
Steps:
- Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMY SOUR CREAM POTATO SALAD
A recipe from an old Australian Women's Weekly Cookbook. The french dressing and the sour cream put a nice tang to this version of potato salad. I have included the 1 hour resting time for the potatoes in the cooking time.
Provided by Chrissyo
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- If using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
- You can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
- I prefer to leave the skin (jackets) on the new potatoes.
- Slice potatoes into large dice while still warm.
- Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
- Let stand for 1 hour.
- Add celery and shallots.
- Combine mayonnaise, sour cream, and mustard, blend well.
- Mix gently into potato mixture.
- Salt to taste and then refrigerate.
- Just before serving, mix in the diced deseeded cucumber.
POTATO SALAD WITH SOUR CREAM AND SCALLIONS
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
- Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
- To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.
Nutrition Facts : Calories 349 g, Fat 17 g, Fiber 5 g, Protein 7 g
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