Nanas Potato Egg Salad Food

NAN'S CLASSIC MUSTARD POTATO SALAD

Nan's Classic Mustard Potato Salad image

I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

Provided by PanNan

Categories Potato

Time 1h

Yield 16-20 serving(s)

Number Of Ingredients 12

Ingredients

8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickle, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
2 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Steps:

Boil potatoes in the peel with the whole eggs.
Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
Let eggs and potatoes cool to room temperature.
Peel all and refrigerate whole potatoes and eggs until cold.
The potatoes will dice and hold up better when cold.
Dice the potatoes into 1/4- 3/8" dice.
Place into a very large container with a lid.
(I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
Add to the potatoes and eggs.
Gently stir to mix the ingredients evenly.
In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
Whisk until creamy.
Pour over potato mixture.
Gently stir until the dry particles are coated with the creamy mixture.
Cover and refrigerate at least 4 hours.
6- 8 hours is even better.
If you like color you can sprinkle some sweet paprika over the top.

NANA'S POTATO SALAD

Nana's Potato Salad image

Provided by Food Network

Categories side-dish

Number Of Ingredients 11

Ingredients

About 5 large potatoes; peeled, cubed and boiled
one medium onion, chopped
one stalk of celery, chopped
2tbsp. butter or margarine
1/4 cup raisins, chopped
about 1/4 cup fresh dill, chopped
about 1 tsp. dried rosemary
1/4 cup mayonnaise
3 tbsp. extra virgin olive oil
1/4 cup apple cider vinegar
salt and pepper to taste

Steps:

Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.

POTATO EGG SALAD

Potato Egg Salad image

Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!

Provided by Rita1652

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 medium potatoes, boiled and peeled
1 1/2 cups mayonnaise
4 tablespoons chopped onions
2 tablespoons chopped celery
1 teaspoon sweet relish or 1 teaspoon sweet pickle, finely diced
1 teaspoon Old Bay Seasoning
3 large eggs, hard boiled, chopped

Steps:

Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
Garnish with some Old Bay.

Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9

MOM'S POTATO & EGG SALAD

Mom's Potato & Egg Salad image

Mom is famous for this potato salad. It's a sour cream based potato salad that is refreshing - it's a hit wherever I take it!

Provided by Katzen

Categories Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 potatoes, peeled, boiled, and cut into large cubes
3 eggs, hard boiled and cut into cubes
1 (16 ounce) container sour cream
5 tablespoons vinegar
1 tablespoon salt
3 tablespoons sugar (more to taste)
1/2 teaspoon dry mustard
fresh ground pepper, to taste
1 bunch green onion, chopped

Steps:

Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
Adjust salt, pepper, and sugar if necessary.
Combine everything together, and chill. Enjoy!

Nutrition Facts : Calories 460.4, Fat 19.6, SaturatedFat 11.3, Cholesterol 140.8, Sodium 1260.5, Carbohydrate 61.1, Fiber 6.8, Sugar 9.3, Protein 11.8

NANA JOANN'S POTATO SALAD

Nana JoAnn's Potato Salad image

Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don't become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard,...

Provided by JoAnn Reyes

Categories Potato Salads

Time 1h30m

Number Of Ingredients 9

Ingredients

5 lb red potatoes with skins boiled and cooled
1 medium onion, finely chopped
1/2 c sweet relish
1 c Hellman's mayo (you can add more if you like)
6 eggs, boiled and cooled
1 Tbsp French's yellow mustard
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp onion powder

Steps:

1. After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
2. Add the finely chopped onions to the bowl and mix.
3. Add the remaining ingredients.
4. Mix well. Put in the fridge covered for an hour or more.
5. Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.

NANA'S POTATO SALAD

Nana's Potato Salad image

Not sure whose Nana this potato salad is from, but she clearly likes to take it easy! Four ingredients, 20 minutes, chill-and enjoy.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 4 servings, about 1 cup each.

Number Of Ingredients 4

Ingredients

1/2 cup KRAFT Real Mayo
1/8 tsp. each: salt and black pepper
4 cups cooked cubed new potatoes
1/2 cup chopped scallions (green onions)

Steps:

Combine mayo, salt and pepper in large bowl.
Add potatoes and scallions; toss to coat. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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Tổng Thời gian 35 phút
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Nanas Potato Egg Salad Food

NAN'S CLASSIC MUSTARD POTATO SALAD

NANA'S POTATO SALAD

POTATO EGG SALAD

Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!

MOM'S POTATO & EGG SALAD

Mom is famous for this potato salad. It's a sour cream based potato salad that is refreshing - it's a hit wherever I take it!

NANA JOANN'S POTATO SALAD

NANA'S POTATO SALAD

Not sure whose Nana this potato salad is from, but she clearly likes to take it easy! Four ingredients, 20 minutes, chill-and enjoy.

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