Mom Nielsens Potato Salad Food

MOM'S BEST POTATO SALAD

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

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)

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

Steps:

• Combine all ingredients.
• Serve warm or chill.

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.

MY MOM'S POTATO SALAD

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".

GANDOLFOS POTATO SALAD

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.

MOM NIELSEN'S POTATO SALAD

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!