My Grandmas Potato Salad Food

GRANDMA'S POTATO SALAD

Steps:

• Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
• In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

OLD FASHIONED POTATO SALAD RECIPE

Steps:

• Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
• Drain the potatoes and set them aside to cool until you can handle them.
• Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
• Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
• Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
• Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
• Add the pickles and the onions to the potatoes and eggs.
• Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
• Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
• If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

GRANDMA JEAN'S POTATO SALAD

Steps:

• Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

GRANDMA'S POTATO SALAD

Steps:

• Hardboil the eggs. Let cool, peel, cut in half and scoop out the yolks into a bowl. Chop the whites finely and put in a large bowl.
• Peel and chop the potatoes into bite-size pieces. Boil in well-salted water until tender. Cool, then add the potatoes to the bowl with the egg whites.
• Peel and chop the onions, finely. Mix with the entire jar of pickle relish and add to potato mixture.
• Fry the entire pound of bacon until crispy, then crumble or chop. Add to potato mixture.
• Mix the egg yolks and Miracle Whip until smooth, then blend into potato mixture.
• Add salt and pepper to taste.
• Store in refrigerator until ready to eat. Usually best prepared the day before you intend to serve it.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

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.

MY GRANDMA'S POTATO SALAD

Steps:

• Start large pot of water boiling for potatoes.
• Peel and cut potatoes into chunks. (I've heard that it's best to boil potatoes whole. I have never done that and my potato dishes always turn out fine, but please do what you feel is best, and/or give me some tips!).
• Boil potatoes.
• Drain potatoes.
• Hard boil eggs. Put eggs into a pot with enough room to keep them separated as best as possible. Put cold water up to about an inch above them in the pot, and then bring to a rolling boil. Let boil for 10 minutes, then take them off the heat immediately and pour cold water over them to stop the cooking process. Let cool completely, peel (I find it useful to bang the eggs with enough heft against a hard surface to crack the shell), then slice and dice them to the size you prefer to be put into the salad.
• Finely dice the bell pepper, onion, and celery.
• Combine potatoes, eggs, and vegetables. Add mayonnaise, salt, and pepper. Mix well.
• I am letting mine sit overnight in the fridge to let all the flavors have a better chance of melding together.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

GRANDMA'S REINVENTED POTATO SALAD

Steps:

• Cook potatoes in pan of boiling water 15 min. or just until tender; drain. Cool.
• Place potatoes in large bowl. Add cheese and onions; mix lightly.
• Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
• Refrigerate several hours or until chilled. Top with remaining bacon before serving.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes into a large heavy-bottomed pot.
• Cover with cold water and place over medium heat.
• Cover the pot and bring to a boil.
• Immediately reduce heat and remove lid.
• Gently simmer until potatoes are fork tender.
• Drain and place into an ice bath to cool.
• Remove skin.
• Slice potatoes into rounds then half and place into a zip top bag.
• Add the vinegar and toss to coat all of the potatoes.
• Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, onions, and celery.
• Once evenly combined, add the potatoes and season with salt and pepper.
• Let the salad chill in the refrigerator for at least an hour before serving.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

MY GRANDMA'S PA DUTCH POTATO SALAD

Steps:

• Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
• Keep in mind that some types of potato absorb more mayonaise than others.
• Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
• *note: 15 potatoes or 5 pounds, whichever comes first.