JULIE'S MOM'S PERFECT POTATO SALAD
My family would crowd into the kitchen to get their first forkfull of Mom's potato salad. It's that good! This potato salad is not at all sweet - something which was important for our family. Let it sit in the fridge as long as you can before serving... it's even better the next day!
Provided by Julesong
Categories Potato
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Steam potatoes with skin on.
- Mix together all ingredients except potatoes.
- When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
- Put into serving container and garnish.
- Refrigerate for at least three hours before serving (the longer the better).
- This potato salad is even better then next day!
- Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)
POTATO SALAD
Mom's potato salad is simply the best! It's always a huge hit at parties and potlucks and I wouldn't host a barbecue without it.
Provided by Amanda Formaro
Categories Salad
Time 2h35m
Number Of Ingredients 15
Steps:
- Do not peel potatoes. In a large stock pot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. Should be able to pierce with knife but potatoes should be firm and hold their shape.
- Drain then plunge into ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
- In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
- To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.
Nutrition Facts : ServingSize 1 svg (about .25 lb), Calories 188 kcal, Carbohydrate 21 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 354 mg, Fiber 3 g, Sugar 2 g
HOMEMADE CREAMY POTATO SALAD RECIPE
An easy, homemade potato salad with egg is the best way to use up all those extra eggs from the Easter holiday. This potato salad recipe uses a few key ingredients including gherkins and mustard, and one little secret technique! It is a creamy, dreamy side dish for your family and friends.
Provided by Julie Blanner
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Bake the potatoes in a 400 degree oven for 40 minutes, or until completely cooked through. Cool completely and peel.
- Hard boil the eggs in an Instant Pot (or use the leftover eggs from Easter, which saves you a step!). Peel and chop.
- Combine all of the ingredients.
- Enjoy immediately at room temperature or refrigerated.
Nutrition Facts : Calories 143 kcal, Carbohydrate 23 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 95 mg, Sodium 275 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
JULIE'S CRUNCHY POTATO SALAD
This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.
Provided by HONEYMOMISME
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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, cool, and cut potatoes into bite-size pieces.
- Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g
MOM'S GERMAN POTATO SALAD
I know there is a debate as to what constitutes "real" German potato salad. All I know is that this is TOO tasty! For those of you who shy away from German Potato salad because it is too vinegary, try this. It has converted MANY people as the balance is darn near perfect. Prep time does not include boiling the potatoes.
Provided by Michelle S.
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place potatoes in a casserole dish, season with salt and pepper.
- Cut bacon into smallish pieces.
- Brown in a large skillet.
- Remove bacon with a slotted spoon, and place on top of potatoes.
- DO NOT drain skillet!
- In skillet add the onion, vinegar, water, flour and sugar.
- Mix well, bring to a boil and stir until thickened.
- Place sauce mix over bacon and potatoes.
- Mix well.
- Bake for 30 minutes.
MY MOM'S POTATO SALAD
This how my mom makes potato salad and whenever we go somewhere and have to take a dish I am asked to bring this. Thought I would pass it on.
Provided by Cathi Allen
Categories Potato
Time 1h5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes and cut into cubes, cool.
- Cut the vegetables and eggs up to whatever size you prefer.
- Combine veggies with potatoes and toss.
- Add mayo, mustard, horseradish, salt and pepper to taste. Stir.
- Better after it has time to "sit".
Nutrition Facts : Calories 218.3, Fat 13.7, SaturatedFat 2.2, Cholesterol 62.4, Sodium 405.2, Carbohydrate 22.1, Fiber 1.6, Sugar 4.4, Protein 3.3
PERFECT POTATO SALAD
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 15h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g
MOM'S BEST POTATO SALAD
This is a basic Alabamian potato salad that has tested the time for many important holidays. Easy and tastes awesome, especially on the 2nd day when all the flavors mix. Can be served cold or hot (first day).
Provided by LOGMAN
Categories Potato
Time 1h
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a 2" sauce pan fill with 4-6 peeled chopped potato's (about 1/2" squares).
- pour in larger pan and pour water about 1/2" below top of potato's.
- salt and pepper.
- Bring to boil and simmer for 5-10 min, or until potato is "fork tender".
- chop/dice dill pickle.
- dice medium onion.
- fine dice celery.
- mix 1 cup mayo and 2-3 tablespoons of regular mustard.
- drain potatoes in collander (don't rinse).
- pour hot water from eggs and let sit in cold water.
- peel when cooler and chop.
- salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot).
- GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
- slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
- Cover with saran wrap and let sit over night for best flavor or serve immediately.
- tastes great hot too.
Nutrition Facts : Calories 149.2, Fat 7.7, SaturatedFat 1.6, Cholesterol 109.8, Sodium 372.9, Carbohydrate 15.9, Fiber 1.5, Sugar 2.5, Protein 4.5
MOM'S BABY POTATO SALAD
Steps:
- Combine first 9 ingredients in large bowl. Add potatoes. Chill.
PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
JULIA'S AMERICAN-STYLE POTATO SALAD
Provided by Julia Child
Categories Salad Egg Onion Potato Side Fourth of July Picnic Kid-Friendly Backyard BBQ Lunch Mayonnaise Vinegar Bacon Family Reunion Lettuce Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 15
Steps:
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
- To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
MY MOM'S POTATO SALAD
To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.
Provided by Chef shapeweaver
Categories Potato
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large Dutch oven.
- Add enough water to cover potatoes, cover.
- Boil until fork tender, about 20 to 25 minutes.
- Drain; do not peel potatoes at this point.
- Place in "fridge" for about 30 minutes or until cool enough to handle.
- Remove from "fridge".
- Peel and cut into bite-sized pieces.
- In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
- Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
- Chill for about 4 hours, or overnight is better.
- Before serving, lay one sliced hard-boiled egg in circle in the middle.
- Sprinkle with paprika if desired.
Nutrition Facts : Calories 491.2, Fat 24.2, SaturatedFat 4.3, Cholesterol 170.7, Sodium 676.1, Carbohydrate 60.4, Fiber 4.8, Sugar 14.3, Protein 10.1
More about "julies moms perfect potato salad food"
MACARONI SALAD - MOM'S RECIPE! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- Mix together celery salt, onion salt, Mayonnaise, mustard, seasoning salt in large bowl. Add noodles, cheddar cheese, peas and ham. Mix well. Chill until serving.
MOM’S SECRET POTATO SALAD RECIPE - HOME CHEF WORLD
From homechefworld.com
- Toss in a bowl along with the lemon juice, chopped onions, oil and salt to taste. This preliminary dressing while very warm gives the potatoes extra flavour and coats them. This prevents them from absorbing too much mayonnaise later on. Allow to cool.
MOM'S BEST POTATO SALAD - TRIED AND TASTY
From triedandtasty.com
- Remove from heat and drain water. Cool enough to be able to handle. Peel and remove skin. Cut in to 1" cubes; set aside.
MOM'S POTATO SALAD - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
- Cover the potatoes with water. Bring to a boil. Reduce heat and continue to simmer until potatoes are tender. A fork or knife should be able to go through the potato without any resistance.
- Stir together the potatoes, celery, pickles, onion, eggs, mayonnaise, and mustard until combined.
REDUCED CARB DILL RUTABAGA MUSTARD POTATO SALAD • A FAMILY ...
From juliehoagwriter.com
- Peel potatoes and cut into cubes for 4 c., peel rutabaga and cut into cubes for 2 c. then boil until soft. Add to a large bowl.
- Prepare dressing: 1/3 c. olive oil mayonnaise, 2 Tbsp. sour cream, 1 Tbsp. spicy brown mustard, 1/2 tsp. salt, 1 tsp. apple cider vinegar, and 1 tsp. dried dill weed. Stir dressing. Stir dressing into vegetables to coat.
BEST EVER POTATO SALAD! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- Peel and dice potatoes. Place in large stock pot and cover with water. Bring to rapid boil, turn down to medium heat and boil 5-7 minutes or until potatoes are tender. Drain potatoes and let cool.
- In a medium mixing bowl whisk whipping cream for 1 minute. Stir in Miracle Whip, mustard, sugar, salt, pepper and vinegar. Mix until combined.
- Pour mixture over cooled potatoes. Peel and dice three hard boiled eggs and add to potatoes. Mix until combined.
BACON RANCH POTATO SALAD - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- Clean and cut potatoes into chunks. Place in a large pot of cold water and boil for 7-10 minutes or until potatoes are fork tender. Do not overcook them!
- Mix mayo, sour cream Hidden Valley® Original Ranch® Seasoning Mix, and bacon together in a small bowl.
COOKING WITH CHEF JOHN HOWIE: MOM’S POTATO SALAD
From chefjohnhowie.com
RECIPE OF QUICK JULIE’S POTATO SALAD | F&B INTERNATIONAL
From favoriterecipesever.netlify.app
JULIE S MOM S PERFECT POTATO SALAD RECIPE - WEBETUTORIAL
From webetutorial.com
MOM’S CREAMY POTATO SALAD - THE STAY AT HOME CHEF
From thestayathomechef.com
MOM'S CLASSIC POTATO SALAD - LIFE MADE SIMPLE
From lifemadesimplebakes.com
MOM'S CLASSIC POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
JULIE'S BEST POTATO SALAD WITH VIDEO - BREAD BOOZE BACON
From breadboozebacon.com
JULIES MOMS PERFECT POTATO SALAD BEST RECIPES
From cookingtoday.net
JULIE'S MOM'S PERFECT POTATO SALAD RECIPE - TEXTCOOK
From textcook.com
BEST HOME STYLE POTATO SALAD | A CORK, FORK, & PASSPORT
From acorkforkandpassport.com
RECIPE OF FAVORITE JULIE’S POTATO SALAD | ALL COOKING
From allcooking.netlify.app
MY MAMA’S POTATO SALAD RECIPE - PLANT-BASED VEGAN RECIPE
From forksoverknives.com
JULIE'S MOM'S PERFECT POTATO SALAD ARCHIVES - 300,000 ...
From recipefuel.com
20 PERFECT POTATO SALAD RECIPES
From midlifehealthyliving.com
NEW POTATO SALAD WITH GREEN BEANS AND PESTO - DINNER WITH ...
From dinnerwithjulie.com
SPICY POTATO EGG SALAD BAKE • A FAMILY LIFESTYLE & FOOD BLOG
From juliehoagwriter.com
JULIE'S MOM'S PERFECT POTATO SALAD
From champsdiet.com
HOW TO JULIE'S MOM'S PERFECT POTATO SALAD
From installic602topc.blogspot.com
FOOD WISHES VIDEO RECIPES: PERFECT POTATO SALAD – JUST ...
From foodwishes.blogspot.com
PERFECT POTATO SALAD RECIPES | FEATURES | JAMIE OLIVER
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love