Grandpa Buicks Famous Potato Salad Food

GRANDMA'S POTATO SALAD

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.

GRANDPA BUICK'S FAMOUS POTATO SALAD

Steps:

• Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender and the peels begin to crack, about 20 minutes. Drain and let potatoes cool. Peel cooled potatoes and cut into 1/8-inch dice.
• Place potatoes, shrimp, onions, hard-cooked eggs, sweet pickles, and mayonnaise into a large salad bowl and stir to combine. Season with salt and black pepper; sprinkle top of salad with paprika. Chill salad at least 3 hours before serving.

GRANDMA'S FAMOUS POTATO SALAD

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.

GRANDMA'S POTATO SALAD

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.

GRANDMA'S POTATO SALAD

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.

GRANDPA'S PARTY POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well. , Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through.

GRANDPA BUICK'S FAMOUS POTATO SALAD

Steps:

• Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender and the peels begin to crack, about 20 minutes. Drain and let potatoes cool. Peel cooled potatoes and cut into 1/8-inch dice.
• Place potatoes, shrimp, onions, hard-cooked eggs, sweet pickles, and mayonnaise into a large salad bowl and stir to combine. Season with salt and black pepper; sprinkle top of salad with paprika. Chill salad at least 3 hours before serving.