Moms Christmas Eve Potato Salad Food

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

POTATO SALAD

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.

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".

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.

MOM'S EASY POTATO SALAD

Steps:

• In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, salt and pepper to taste, combine all and sprinkle paprika on top and refrigerate to chill.

MY MOM'S POTATO SALAD

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.

MOM'S POTATO SALAD

Steps:

• Combine all ingredients.
• Serve warm or chill.