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.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
LOADED BAKED POTATO SALAD
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
Provided by Heidi
Categories Side Dish
Time 4h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that's okay-transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
Nutrition Facts : ServingSize 1 g, Calories 463 kcal, Carbohydrate 29 g, Protein 11 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 608 mg, Fiber 2 g, Sugar 2 g
GRANDMA'S POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 side servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
- In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.
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 BAKED POTATO SALAD
Grandma Sharon shared this recipe with me when my daughter was in the Daisy Girl Scouts. All the troops here in town were meeting together with their mothers for a Girl Scout potluck. Grandma Sharon said that she had the prefect recipe for serving a lot of people or a small group. This recipe can be doubled or tripled and still...
Provided by Roda Laser
Categories Potato Salads
Number Of Ingredients 8
Steps:
- 1. Heat oven to 325. In baking dish, mix together all ingredients except bacon and olives; set aside.
- 2. Fry bacon crisp and then crumble.
- 3. Slice the olives.
- 4. Mix the bacon and olives together and sprinkle over the top of the potato salad.
- 5. Bake for 45 minutes.
GRANDMA SHARON'S BAKED POTATO SALAD
When my daughter was in the Daisy Girl Scouts, all the mothers of all the troops (Daisy-junior) held a carry in. I was looking for a recipe that would feed a lot of people. My grandma gave me this recipe and told me that it was just what I needed. Boy, was she right! Everyone complimented me on this wonderful dish and many asked...
Provided by Roda Laser
Categories Potato Salads
Number Of Ingredients 11
Steps:
- 1. THIS RECIPE CAN BE DOUBLED--WHICH I DO FOR POT LUCKS.
GREAT GRANDMA'S POTATO SALAD
This is the recipe my mom's grandma used to make potato salad. It is by far the best potato salad I have ever eaten. The dressing is cooked before adding to the potatoes.
Provided by grubb1019
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until soft (about 20 minutes), peel, and dice into bite sized pieces.
- Mix eggs, salad dressing, mustard, sugar, vinegar, and salt.
- Melt the margarine in a deep skillet and add dressing mix.
- Cook dressing on medium heat, stirring frequently, until boiling and pulling away from sides of pan.
- Pour dressing over diced potatoes, celery, hard boiled eggs, and onions. Mix well.
- Sprinkle on celery seed to taste.
- Refrigerate and serve when cooled.
Nutrition Facts : Calories 466.3, Fat 12.2, SaturatedFat 3.2, Cholesterol 211.9, Sodium 1103.4, Carbohydrate 77.4, Fiber 6.6, Sugar 28.7, Protein 13.4
GRANDMA'S POTATO SALAD
This is my maternal grandmother's recipe for potato salad. She grew up in Arkansas during the Depression. I love this recipe, it reminds me of good family times together. And, well, BACON!
Provided by sarikat
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Hardboil the eggs. Let cool, peel, cut in half and scoop out the yolks into a bowl. Chop the whites finely and put in a large bowl.
- Peel and chop the potatoes into bite-size pieces. Boil in well-salted water until tender. Cool, then add the potatoes to the bowl with the egg whites.
- Peel and chop the onions, finely. Mix with the entire jar of pickle relish and add to potato mixture.
- Fry the entire pound of bacon until crispy, then crumble or chop. Add to potato mixture.
- Mix the egg yolks and Miracle Whip until smooth, then blend into potato mixture.
- Add salt and pepper to taste.
- Store in refrigerator until ready to eat. Usually best prepared the day before you intend to serve it.
Nutrition Facts : Calories 717.3, Fat 39.7, SaturatedFat 11.6, Cholesterol 237, Sodium 1343.9, Carbohydrate 72, Fiber 7.9, Sugar 8.3, Protein 19.4
GRANDMA'S POTATO SALAD
This was my Grandma's recipe for potato salad of course I have tweaked it up a bit, however it still is hers and tastes every bit as good as 40 years ago.
Provided by Mr Dan1960
Categories Potato
Time P1DT35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes into a large heavy-bottomed pot.
- Cover with cold water and place over medium heat.
- Cover the pot and bring to a boil.
- Immediately reduce heat and remove lid.
- Gently simmer until potatoes are fork tender.
- Drain and place into an ice bath to cool.
- Remove skin.
- Slice potatoes into rounds then half and place into a zip top bag.
- Add the vinegar and toss to coat all of the potatoes.
- Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, onions, and celery.
- Once evenly combined, add the potatoes and season with salt and pepper.
- Let the salad chill in the refrigerator for at least an hour before serving.
Nutrition Facts : Calories 555.2, Fat 22.7, SaturatedFat 3.8, Cholesterol 121, Sodium 1283.8, Carbohydrate 80.4, Fiber 7.6, Sugar 13.6, Protein 11
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