Mammaws Southern Style Potato Salad Food

MAMA'S SOUTHERN STYLE POTATO SALAD

Steps:

• Rinse and scrub potatoes and place whole and unpeeled in a large pot of salted water along with the eggs. Bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.
• Remove the eggs and place into ice water to cool. Remove potatoes from hot water and set aside until cool enough to handle, but still warm. Peel and cut potatoes into cubes and place into a large serving bowl. Add salt, pepper, pimentos and pickles to the potatoes. Peel and chop cooled eggs and add to the potatoes.
• In a separate bowl, combine mayo, mustard and pickle juice. Add mayo mixture to potatoes and stir to combine. Taste to adjust seasonings. Chill overnight before serving.

MAMMAW'S SOUTHERN STYLE POTATO SALAD

Steps:

• Boil potatoes until they are tender but firm, do not over cook or the salad will be like mashed potatoes.
• Drain potatoes immediately and let them cool completely.
• Add (to the cooled potatoes) all other ingredients.
• Toss lightly until thoroughly mixed making sure not to mash the potatoes.
• Top the salad with the sliced eggs and sprinkle with Paprika.
• We love it while it's still warm.
• Refrigerate if you like it cold for 2 hours.
• Enjoy!

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

MAMA'S POTATO SALAD

Steps:

• Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving.

SOUTHERN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• 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; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

SOUTHERN STYLE SALAD

Steps:

• Pecan-Crusted Chicken:.
• Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
• Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
• Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
• Allow chicken to cool slightly.
• Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
• Candied Bacon:.
• In shallow dish, combine brown sugar with seasoned salt.
• Evenly coat bacon with brown sugar mixture.
• In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
• Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
• On large shallow serving platter, arrange greens.
• Evenly top with candied bacon and remaining ingredients, arranging in rows.
• Just before serving, drizzle with Dressing.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.