Mom Nielsens Potato Salad Food

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MOM'S BEST POTATO SALAD



Mom's Best Potato Salad image

This recipe was shared with me by my mom. This is THE BEST potato salad I have ever had! Whenever we have family get-togethers, I always ask my mom to bring this salad! The vegetables add such a nice refreshing crunch. My mom also likes to add 1/4 cup diced green pepper and 1/4 cup diced cucumber, but I prefer it without.

Provided by Paula

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups cubed red potatoes
1/4 cup onion
1/4 cup diced raw carrot
1/4 cup sliced raw radish
1/4 cup diced raw celery
3 large hard-boiled eggs, sliced
1 cup Miracle Whip
1/2 cup sour cream
2 tablespoons vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
1/8 teaspoon pepper

Steps:

  • Boil potatoes, with skins on, until tender.
  • Drain and allow potatoes to cool.
  • Once cool enough to handle, remove skins and cut into bite-size cubes.
  • Meanwhile, dice onion, carrot, radish, and celery.
  • Mix ingredients for dressing and refrigerate until needed.
  • Combine potatoes, vegetables, and 2 sliced hard boiled eggs.
  • Pour dressing over and mix well to combine.
  • Top with remaining sliced egg and sprinkle with paprika if desired.

JULIE'S MOM'S PERFECT POTATO SALAD



Julie's Mom's Perfect Potato Salad image

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

5 -6 medium potatoes
1/2 finely chopped onions or 2 -3 tablespoons dried onion flakes
2 tablespoons chopped dill pickles
4 hard-boiled eggs, chopped
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
finely chopped celery (optional)
1 cup mayonnaise (Best Foods, Helmann's, or Vegenaise - a little more, depending on texture after mixing)
chopped boiled egg, for garnish
paprika, for garnish
dill weed, for garnish

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. ;)

TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)



Tolan's Mom's Potato Salad (Tyler Florence) image

From Tyler Florence's cookbook, Tyler's Ultimate. He claims this is the best potato salad he's ever made. I made half the amount of dressing indicated and still had plenty.

Provided by iris5555

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs small yukon gold potatoes
2 large eggs
kosher salt
1/2 bunch scallion, sliced, white and green parts
2 tablespoons drained capers
1 cup mayonnaise
1/4 cup Dijon mustard (I used half as much)
1/4 cup finely chopped dill pickle
1/4 cup pickle juice
1 small red onion, chopped
2 tablespoons chopped fresh flat leaf parsley
1/2 lemon, juice of
fresh ground pepper

Steps:

  • Place potatoes and eggs in saucepan of cold, salted water.
  • Bring to a simmer.
  • Remove eggs with a slotted spoon after 12 minutes and let cool.
  • Continue cooking potatoes until tender, about 3 minutes longer.
  • Drain potatoes in a colander and let them cool.
  • Reserve some scallions and capers for garnish.
  • Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
  • Peel the cooled eggs and grate them into the bowl.
  • Peel cooled potatoes with a paring knife.
  • Cut potatoes into chunks and toss with the dressing to coat.
  • Season with salt and pepper to taste.
  • Garnish with reserved scallions and capers.

MOM'S POTATO SALAD



Mom's Potato Salad image

Make and share this Mom's Potato Salad recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 1h5m

Yield 8 cups, 8-10 serving(s)

Number Of Ingredients 10

6 cups cooked, diced potatoes
1 cup diced celery
1/2 cup onion
4 chopped eggs
1/4 cup chopped pickle
1 1/2 cups mayonnaise
2 tablespoons mustard ("or" whatever you prefer)
1 teaspoon salt
2 tablespoons vinegar
1 tablespoon sugar

Steps:

  • Combine all ingredients.
  • Serve warm or chill.

MOM'S DANISH POTATO SALAD



Mom's Danish Potato Salad image

A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences.

Provided by Teresa M

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
1 dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing (I use Miracle Whip, but you can you mayo or anything you like)
4 -5 cups potatoes, cooked and cubed
3 hard-boiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish

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.

MY MOM'S POTATO SALAD



My Mom's Potato Salad image

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

6 white potatoes or 6 red potatoes
1 red pepper
1 green pepper
1 Spanish onion (red onion)
4 eggs, boiled
2 cucumbers, remove the seeds (use the meat only)
2 1/2 cups Hellmanns Mayonnaise
1/3 cup Dijonnaise mustard (mom always used plain yellow ( i modified the recipe with the Dijonnaise) or 1/3 cup yellow mustard (mom always used plain yellow ( i modified the recipe with the Dijonnaise)
1 tablespoon horseradish
salt and pepper

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

GANDOLFOS POTATO SALAD



Gandolfos Potato Salad image

This is the potato salad recipe that I am famous for. I named this recipe after a potato salad that I was trying to duplicate from Gandolfos Sandwich Shop where I live. However, as I was trying to duplicate the recipe, I came across a recipe from Southern Living that had similar ingredients and decided that the S.L. recipe was excellent if not better than Gandolfos-so I stuck with that. Everyone goes nuts over this and I give this recipe out all the time.

Provided by lisar

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs unpeeled new potatoes
2/3 cup mayonnaise
1 (8 ounce) container sour cream (I use low-fat)
3/4 teaspoon dried dill
2 tablespoons finely chopped onions
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 -3 slices bacon, crumbled

Steps:

  • Cook potatoes in boiling, salted water to cover 14 to 15 minutes or until tender; drain potatoes and cool to touch.
  • Cut potatoes into quarters or eighths, leaving skins on; place in large bowl.
  • Add crumbled bacon to potatoes.
  • Combine mayonnaise and next 6 ingredients in a small bowl.
  • Add to potato and bacon mixture and toss gently.
  • Serve immediately or cover and chill up to 8 hours.
  • Garnish if desired.

Nutrition Facts : Calories 299.4, Fat 15.5, SaturatedFat 5.8, Cholesterol 22.1, Sodium 504.1, Carbohydrate 36.2, Fiber 3.9, Sugar 2.8, Protein 5.3

MOM NIELSEN'S POTATO SALAD



Mom Nielsen's Potato Salad image

Make and share this Mom Nielsen's Potato Salad recipe from Food.com.

Provided by Donner

Categories     Summer

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 10

6 potatoes
4 -5 eggs
1 small onion, chopped
2 -3 small dill pickles, chopped
1/4 cup pickle juice
2 tablespoons mustard
1 -1 1/2 cup Miracle Whip
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Boil and dice potatoes and eggs.
  • Add onion and dill pickle, mix together lightly.
  • In a separate bowl mix together juice, Miracle Whip, salt, pepper and celery salt.
  • Add to potato mixture. Add additional salt, pepper and celery salt as needed.
  • Chill and Enjoy!

Nutrition Facts : Calories 268.4, Fat 4.4, SaturatedFat 1.3, Cholesterol 169.2, Sodium 445, Carbohydrate 47.5, Fiber 6.2, Sugar 3.6, Protein 10.7

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