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.
Nutrition Facts : Calories 202 kcal, Carbohydrate 29 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 416 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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
OLD FASHIONED POTATO SALAD RECIPE
This old fashioned potato salad recipe has been passed down through generations of my family. It's hands down the best potato salad recipe I've ever tried, and you're gonna love it!
Provided by Down Redbud Drive
Categories Side Dish
Time P1DT1h15m
Number Of Ingredients 8
Steps:
- Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
- Drain the potatoes and set them aside to cool until you can handle them.
- Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
- Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
- Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
- Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
- Add the pickles and the onions to the potatoes and eggs.
- Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
- Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
- If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.
Nutrition Facts : Calories 163 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2/3 cup, Sodium 406 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
GRANNYS MUSTARD POTATOES SALAD
This is my dad's recipe. He was very good in the kitchen. You can serve it cold or warm and it's yummy either way.
Provided by tamra donham
Categories Potato Salads
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Boil potatoes until soft. Drain water. Add relish, mustard and mayo. You can adjust the mustard and mayo to your taste. Mash completely and blend to a creamy consistency.
- 2. Add pepper,salt and garlic salt. Mix thoroughly. Set aside.
- 3. Chop onion and eggs in very small pieces or use a food processor.
- 4. Mix onion and eggs with potatoes until well blended. Garnish the top with boiled egg slices and sprinkled chili powder.(optional)
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MUSTARD POTATO SALAD
This superhealthy salad is the perfect summer side dish
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.
Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
WARM NEW POTATO SALAD WITH GRAINY MUSTARD
New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
- Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
MUSTARD POTATO SALAD
Sweet mayonnaise and mustard potato salad. The potatoes are fully blended, so no chunks of potato are left. It is delicious and a family traditional recipe I learned (without measurements) from my wife's grandmother. Serve hot, warm, or cold. Can be made ahead and refrigerated for one or two nights.
Provided by Clay Hendrix
Categories Creamy Potato Salad
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.
- Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.
- Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 48.1 g, Cholesterol 149.4 mg, Fat 33.5 g, Fiber 5.7 g, Protein 9.5 g, SaturatedFat 7.3 g, Sodium 683.8 mg, Sugar 7.9 g
GRANNY'S POTATO SALAD
This recipe came from my husbands granny. This is not a sweet relish salad! It is so creamy and amazing if you like dill potato salad.
Provided by JenTim10
Categories Brunch
Time 1h10m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and peel potatoes. Cut into bite size pieces and boil.
- Drain and add all ingredients.
- Mix together and chill before serving.
Nutrition Facts : Calories 202.1, Fat 6.9, SaturatedFat 2.2, Cholesterol 59.8, Sodium 145.7, Carbohydrate 30.3, Fiber 3.2, Sugar 3.4, Protein 5.3
SWEET MUSTARD POTATO SALAD
This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd
Provided by Cassie Best
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through - a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
- Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you're ready to serve. Can be made 1 day ahead.
Nutrition Facts : Calories 403 calories, Fat 32 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
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