Moms Classic Potato Salad Food

CLASSIC POTATO SALAD

Steps:

• Place potatoes in a very large pot of cold water then bring to a boil. Boil for 20-30 minutes or until a knife can be easily inserted into the centers.
• Meanwhile, place eggs in a saucepan then cover with cold water 1" above the tops. Bring to a boil, place a lid on top, and then remove from heat and let sit for 12 minutes. Drain then plunge into ice water or run under cold water for a few minutes. Peel eggs then chop and place into the refrigerator.
• Mix dressing ingredients together in a small bowl then set aside.
• When potatoes are tender, remove to a colander with tongs. When cool enough to handle, but still warm, use a paring knife to help peel potatoes then chop into large pieces and place in a large bowl. Drizzle 3/4 of the dressing over the warm potatoes then toss to combine. Cover then refrigerate for at least 1 hour, or up to overnight.
• When ready to serve, add remaining dressing, 1/2 cup mayonnaise, chopped hard boiled eggs, and salt to potatoes then mix to combine, adding more mayonnaise to reach desired consistency.

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

MOM'S CLASSIC POTATO SALAD RECIPE

Steps:

• Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
• Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

OLD FASHIONED 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, cool, peel 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, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

MOM'S SUPER STUPENDOUS POTATO SALAD

Steps:

• Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

MOTHER'S POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
• Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

MY MOM'S GOOD OLD POTATO SALAD

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.

MOM'S CLASSIC (CREAMY) POTATO SALAD

Steps:

• Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
• Remove from water and let cool on the counter.
• Hard boil the eggs.
• Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
• Peel and dice the potatoes and place in a bowl.
• Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
• Dice onion and add to the potato and egg mixture.
• In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
• Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
• Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
• Refrigerate at least 3 hours to let the flavors meld.
• Enjoy!

MOM'S BABY POTATO SALAD

Steps:

• Combine first 9 ingredients in large bowl. Add potatoes. Chill.

MOM'S POTATO SALAD

Steps:

• Combine all ingredients.
• Serve warm or chill.

POTATO SALAD (MY MOM'S--THE BEST!)

Steps:

• Peel and boil potatoes in large chunks or thick half moon slices, soaking in ice cold slightly-salted water to chill and keep white.
• Add chopped vegetables, including all green onion parts.
• Gently fold in mayo and sour cream to coat evenly.
• Slice and gently fold in hard-boiled eggs.
• Add salt and pepper last to taste, and paprika on top.

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".

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.

GRANDMA'S CLASSIC POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

MOM POOLEY'S POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, onions, celery, and pickle relish.
• In a small bowl, blend the mayonnaise, mustard, celery seed, salt, and pepper to taste; add to potato mixture and toss to coat throughly.
• Chill as long as overnight.
• Before serving, toss again and garnish with eggs.
• NOTE: you may add more mayonnaise if desired and substitute the pickle relish for chopped sweet or dill pickles. Add a splash of the pickle juice to mayo mixture for added flavor.