MAMA'S POTATO SALAD
This is a recipe my boyfriend's mother always made for him growing up. I made it, at his request, for his birthday, and it was a huge hit at the party!
Provided by JULIEP
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
- Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
- Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 23 g, Cholesterol 82.8 mg, Fat 19.8 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 370.1 mg, Sugar 1.9 g
MY MOM'S POTATO SALAD
My Mom always made her potato salad this way. It was simple and to the point but it was always good and always better the longer it set. I wanted to share part of my Mother with Cindy and her husband. It was a tribute to my Mother. Hope you like it.
Provided by Zelda Hopkins @Zelda51
Categories Potato Salads
Number Of Ingredients 9
Steps:
- Peel potatoes and boil for approximately 25 minutes. [we used white but you can use your choice] Boil eggs for 5 minutes, let cool then peel. Chop onion and 5 pickles. Mash potatoes and add onion and 6 eggs. Mix together miracle whip, vinegar, sugar, mustard, and milk. Then mix in potato mixture. Add slices of eggs to top for decoration. [taste mixture of dressing to see if it is to your liking, if not adjust to your taste]
MOM'S CLASSIC POTATO SALAD RECIPE
Mom's classic potato salad is perfect for summer BBQ's! It's creamy, tangy and absolutely delicious!
Provided by Life Made Simple Team
Categories Side Dish
Number Of Ingredients 11
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.
Nutrition Facts : Calories 271 kcal, Carbohydrate 31 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 99 mg, Sodium 449 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
NOT MY MOMMA'S POTATO SALAD
There is no picnic with out Potato Salad. So get out the chicken, hot dogs and ribs and serve my potato salad as a great side dish. Coming up in a large family, I thought my Mom's potato salad was the best I ever ate. It was always consider as a special side dish for us. Mayo, onions, celery, sweet pickle relish and lot's of...
Provided by Carol White
Categories Potato Salads
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large 3 - 5 quart pot, filled with a little over half of water, add 1 tablespoon of salt and potatoes, cover and bring to a boil over high heat. Cook until just fork tender but do not over cook ( 5 - 7 minutes). Drain potatoes and let cool.
- 2. While the potatoes are cooling, make the dressing for the potato salad. In a medium size bowl, combine olive oil, cooking crème, mayo, mustard, garlic, celery seeds and half of the parsley. Mix well, then set aside.
- 3. After potatoes have cool down, add them to the bowl; toss with dressing. Then add dice peppers, chives, and hard boiled eggs. Mix well, then season to taste with salt and pepper. Let salad chill to allow all the flavors come together.
- 4. Serve salad in a bed of lettuce and garnish with sliced cherry tomatoes and the balance of parsley.
NOT YO MAMA'S POTATO SALAD
Say goodbye to potato salad drenched in mayo. Not Yo Mama's Potato Salad is made with a light vinaigrette, spices, and crispy bacon that is anything but boring.
Provided by Melissa Stadler, Modern Honey
Categories Salad
Time 35m
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot filled with water and bring to boil over high heat. Generously salt water. Reduce heat to medium-low and cook until potatoes are fork-tender, 15-20 minutes, depending on potato size. Drain and set aside.
- While potatoes are cooking, place the bacon in a large skillet over medium-high heat. Cook until crispy, turning as needed. Place on paper towel lined plate. Once cooled, break into bite-size pieces.
- In a small bowl, mix olive oil, vinegar, mustard, sugar, salt, and pepper. Drizzle over warm potatoes. Top with crispy bacon, green onions, parsley, and optional parmesan. Season with additional salt and pepper.
- Serve warm, room temperature, or cold. Best served warm while bacon is nice and crispy.
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 507 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
MOMMA'S POTATO SALAD
My mother used to make the best potato salad. Anytime we had a family gathering everyone requested she make her potato salad. Unfortunately I lost my mother before I could get her original recipe, but from experience of knowing the ingredients she used this recipe is the closest I have came. It's the same but not my mothers touch, as everyone would know a mother's touch is always the best. Hope you enjoy this as much as I do.
Provided by Marsha D.
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain potatoes.
- In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish.
- Set aside.
- In a small bowl, mix together mayonnaise, mustard, salt and pepper.
- Combine mayonnaise mixture to the potato salad and mix well.
- Sprinkle paprika over top of salad and chill for 1 hr before serving.
- Note: You may add more seasoning of each if needed and more mayonnaise if needed.
- It can also be served warm.
Nutrition Facts : Calories 390.5, Fat 16.9, SaturatedFat 3.1, Cholesterol 151.5, Sodium 813.5, Carbohydrate 52.6, Fiber 5.3, Sugar 7.1, Protein 9.2
MAMA'S POTATO SALAD
Serve this delicious potato salad at any family dinner, picnic, or special event.
Provided by Debby Mayne
Categories Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- Boil the eggs. After they cool, peel them and chop them.
- Boil the potatoes until they are fork tender. Rinse and set aside to cool.
- Put cooked potatoes and chopped eggs in a medium-size mixing bowl.
- Add the mayonnaise, celery, pickle relish, and mustard.
- Mix all of the ingredients until everything is coated.
- Scoop the mixture into a serving bowl. Sprinkle the paprika over the top.
- Evenly place the olive slices over the top of the potato salad.
- Cover with plastic wrap or a lid and refrigerate until time to serve it.
Nutrition Facts : Calories 494 calories, Carbohydrate 85 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 12 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 232 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MOM'S POTATO SALAD
This potato salad is the best I've ever tasted. It was a favorite when I was growing up, and now it's requested whenever we throw a family barbecue. -Sally Kramer, Aloha, Oregon
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool., In a large bowl, combine the Miracle Whip, salt, pepper and garlic. Stir in the potatoes, eggs, pickles, pimientos and onions. Sprinkle with paprika. Chill until serving.
Nutrition Facts : Calories 225 calories, Fat 11g fat (2g saturated fat), Cholesterol 219mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
MY MOM'S POTATO SALAD
This how my mom makes potato salad and whenever we go somewhere and have to take a dish I am asked to bring this. Thought I would pass it on.
Provided by Cathi Allen
Categories Potato
Time 1h5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
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".
Nutrition Facts : Calories 218.3, Fat 13.7, SaturatedFat 2.2, Cholesterol 62.4, Sodium 405.2, Carbohydrate 22.1, Fiber 1.6, Sugar 4.4, Protein 3.3
NOT YOUR MOMMA'S POTATO SALAD
I'm not a huge potato salad fan, but I do enjoy it prepared this way. It's like a fully loaded baked potato in salad form. Cooking time included chilling time. I hope you will enjoy this tasty salad.
Provided by Baby Kato
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes in large pot of cold salted water and bring to a boil.
- Cook potatoes until they are tender, drain and cool.
- In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently.
- Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour.
- When ready to serve garnish your potato salad with the chives, cheese and chili powder.
Nutrition Facts : Calories 197.9, Fat 10.2, SaturatedFat 4.5, Cholesterol 21.1, Sodium 321.4, Carbohydrate 23.6, Fiber 3.1, Sugar 3.2, Protein 4
MOM'S POTATO SALAD
Steps:
- Peel and cut the potatoes into 1 inch cubes. Bring to a boil, reduce heat to medium and boil for 7 to 9 minutes. Remove from heat, drain and let cool.
- Bring eggs to a boil, turn off heat, cover and let sit for 11 minutes. Remove from heat and let cool.
- In a small bowl add mayonnaise, mustard, ranch dressing, salt, pepper and garlic seasoning. Mix well. Note: If you don't have the garlic seasoning you can substitute with 2 tsp of garlic powder.
- Peel and chop the eggs. Add the potatoes and eggs to a large bowl.
- Add condiment sauce, chopped green onions and chopped pickles. Mix well.
- Refrigerate for 2 hours before serving.
MOMMA'S POTATO SALAD
Steps:
- Peel and cube potatoes, boil diced potatoes until done but not overcooked. Set aside to cool completely. Chop hard boiled eggs.
- In large bowl, combine potatoes with all remaining ingredients, except sliced eggs, parsley flakes and paprika. Fold together lightly until well mixed.
- Spoon into serving bowl, garnish with sliced eggs, few parsley flakes and sprinkle lightly with paprika.
- Chill for 30 minutes then serve. Keep refrigerated.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S POTATO SALAD
Make and share this Mom's Potato Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 1h5m
Yield 8 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Serve warm or chill.
MOM'S POTATO SALAD
A seriously delicious creamy potato salad recipe that consists of chunks of cooked yellow potatoes, fried bacon, salt, pepper, chopped onions, and hard-boiled eggs mixed with mayonnaise to create a simple yet satisfying potato salad side dish!
Provided by Michelle Poepping
Time 35m
Number Of Ingredients 8
Steps:
- Start by rinsing off the potatoes, and cut them in half if they are rather large. Otherwise, they can be cooked whole.Cook the potatoes in a pot of water until fork-tender. After potatoes have finished cooking, set aside and let them cool off entirely before proceeding.
- In a small pan, add water and bring to a boil. Add the eggs, and boil for 10-12 minutes. Peel, and discard the shells.Using a fork, break up some of the cooked eggs into big chunks.Cook the bacon strips until done. Then crumble into a bowl, and set aside.In a large serving bowl, add the cooled-off potatoes. Cut them into chunks. Add the crumbled bacon, eggs, chopped onions, and a generous amount of salt and pepper to taste.
- Add in the mayonnaise and mix well until fully combined.Sprinkle a little paprika on the top of the potato salad. For best results, refrigerate for an hour or two before serving.
Nutrition Facts : Calories 610 kcal, ServingSize 1 serving
MAMA'S POTATO SALAD
Steps:
- Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving.
MY MOM'S POTATO SALAD
To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.
Provided by Chef shapeweaver
Categories Potato
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 491.2, Fat 24.2, SaturatedFat 4.3, Cholesterol 170.7, Sodium 676.1, Carbohydrate 60.4, Fiber 4.8, Sugar 14.3, Protein 10.1
NOT YOUR MAMA'S POTATO SALAD
Number Of Ingredients 9
Steps:
- Cut potatoes into 1" cubes and boil until fork tender. Drain. Gently mix potatoes together with mayonnaise, mustard, and seasonings. Add pickles, eggs, and bacon. Adjust seasonings to suit your taste.
MY MAMA'S POTATO SALAD RECIPE
When I was a kid, I would only eat my mom and grandmother's potato salad - I refused to eat potato salad from the grocery store. This vegan potato salad recipe is my favorite, try it and find out why!
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 1h15m
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8-10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.
- In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
- Transfer the mixture to a large bowl, add the relish, and stir well to combine. Add the celery, onion, and potatoes and toss gently to combine. Season with salt and pepper to taste.
- Cover and chill for 1 hour. Taste and adjust seasoning before serving.
- Store the salad in an airtight container in the refrigerator for up to 1 week.
MOM'S CREAMY POTATO SALAD
My mom has made this potato salad recipe ever since I can remember. I took her recipe and "tweaked" it a tad. Everyone loves it. It's always a hit at family gatherings and potlucks.
Provided by Fran Murray
Categories Potato Salads
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes until fork tender; drain well and cool long enough to handle. Peel (with a paring knife) and cube potatoes. Transfer to a large bowl; add onions and eggs. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, yellow mustard, salt and curry powder. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly (preferably overnight). Makes 8 servings.
- 2. Serve with additional hard-cooked eggs, sliced, as decoration and sprinkle lightly with paprika (and parsley, if desired).
- 3. You can double the recipe (use 5 lbs potatoes) for larger groups.
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