Grannys Danish Potato Salad Food

GRANNY'S POTATO SALAD

Steps:

• Wash and peel potatoes. Cut into bite size pieces and boil.
• Drain and add all ingredients.
• Mix together and chill before serving.

THE BEST HOMEMADE POTATO SALAD

Steps:

• Hard boil your eggs and set aside.
• Place the unpeeled whole potatoes in a sauce pan and cover with cold water. Gentle bring to simmer and cook until done. About 1/2 hour.
• Cooking will probably take about ½ hour. Keep an eye on your potatoes. You want them done all the way through but not mushy. Use a small pointed knife to assess doneness.
• If you aren't sure, you can pull a potato out and cut it in half. You want to see it cooked all the way through. If you still aren't sure, cut a small piece off and taste.
• While the potatoes are cooking, chop the celery, onion, and egg.
• Then make your salad dressing. If you're making a big salad, use about a cup of mayonnaise.
• To your mayonnaise, add salt, pepper, sweet paprika, dry mustard (use dry or leave out-nothing from a jar), garlic powder, sugar, and a little vinegar or sweet pickle juice. This is now your salad dressing.
• Once the potatoes are cooked all the way through, drain the hot water off carefully.
• Then add cold water to the pan and let the potatoes rest there for a few minutes.
• Cool them just enough that you can handle them. Once they can be handled, peel the skin off and chop into bite size pieces.
• Add the dressing to the potatoes while they are still warm.
• Add the potatoes to a mixing bowl. Put chopped celery, onion, pickle, and egg on top.
• Add the prepared salad dressing and gently mix.
• Gently lift up the ingredients from the bottom of the bowl and turn them. Mix like this until all the potatoes have dressing and the ingredients are mixed in.
• Put in serving bowl, cover, and refrigerate until serving time.
• If you have a hard boiled egg or two left, it looks pretty to slice them and put on top before serving.

MOM'S DANISH POTATO SALAD

Steps:

• Combine first 6 ingredients and bring to a boil.
• Gradually beat in well-beaten eggs.
• Cook, stirring constantly until slightly thickened.
• Remove from heat and add salad dressing.
• Mix well and pour over potato, egg, celery, onion and relish.
• Add more salt and pepper if desired.
• Refrigerate until well-chilled and enjoy.

LITTLE GRANNY'S POTATO SALAD

Steps:

• Boil large pot of water. Cut up potatoes and allow to cook until tender. Boil eggs.
• Cut eggs in half and place yolks in bowl. Crush until yolks are fine. Add 1 Tablespoon of mayo for each potato used, ground mustard and prepared mustard. Stir until lumps are gone. Fold in remaining ingredients, adding in spices, vinegar and sugar for last. (Add more sugar if you desire.)
• Use remaining egg and garnish top, then sprinkle with paprika.

GOLDEN APPLE POTATO SALAD

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. Meanwhile, in a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt. , Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture; gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.

GRANNY'S POTATO SALAD

Steps:

• Wash and peel potatoes. Cut into bite size pieces and boil.
• Drain and add all ingredients.
• Mix together and chill before serving.