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
PAT'S BEST 'TATER SALAD (POTATO SALAD)
This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.
Provided by Bone Man
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
- Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
- Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
- Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
- Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
- NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.
MOMMA'S SHRIMP AND TADA SALAD
This is a recipe that feeds my beenyah soul. It's simple, but when you work from raw ingredients, as we did, it's a project. We had to catch the shrimp, then head, peel (shell) and devein them. Potatoes had to be planted, tended, dug, washed, peeled, cut and boiled. And all the other ingredients had to be bought, grown or collected. The sea and the garden, as well as all we did to harvest from both, come together in what remains one of my favorite dishes. I remember shrimp and tada salad filling my favorite bowl on Momma's Sunday dinner table. And my kids still beg me to fix it for them. Trouble is, I have to beg them to peel the shrimp. I still can't bring myself to buy precooked frozen shrimp, but this recipe will work with them, too.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield about 4 to 6 servings
Number Of Ingredients 14
Steps:
- Add the shrimp to boiling, salted water and cook 2 to 3 minutes (cook too long and they'll get chewy, then mushy). Boil the diced potatoes separately or in the shrimp water until tender but still firm, 10 to 15 minutes.
- Meanwhile, boil the eggs until hard, about 10 to 15 minutes. Allow all to cool while you dice the peppers and celery.
- Dice the eggs and combine all of the remaining ingredients, adding the mayonnaise last, so you can control the texture of the salad. Chill and serve over a bed of lettuce or other fresh greens.
NOT YO MAMA'S TATER SALAD RECIPE - (4.7/5)
Provided by kriwi77
Number Of Ingredients 7
Steps:
- Cut potatoes into 1/2-3/4 inch cubes and boil the potatoes in salted water until cooked through but not mushy (you should be able to stab with a fork but they won't fall apart). About 15-20 minutes Boil the eggs until cooked, about 15-20 minutes Chop pickles into about 1/4 inch pieces or smaller if you don't want that big of a crunch If you are using onion, chop fine. When potatoes are done, drain and let cool. If you are using onion, I like to put those in with the potatoes while the potatoes are cooling down and stir them around, this softens them just a bit and gives the potatoes some flavor. Chop eggs into about 1/4 inches cubes. Once the potatoes have cooled, transfer the eggs, pickles, salt and pepper into a bowl and stir (be careful not to over stir because you will have mashed potato potato salad, it's fine if some break, they will. I mash up about 1/4 of them anyway for texture. Start by mixing in about 3 heaping tables spoons of the mayo and 2 teaspoons of the mustard. If it is creamy enough for you at this point, you're done, if not add some more of each until desired creaminess is reached. I like to refrigerate mine until it has chilled, but that's up to you. It's good either way.
UNCLE JEFF'S TATER SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
- Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.
NOT YO' MAMA'S MAC 'N' CHEESE
This stuff is rich! Uses three kinds of cheese: sharp white Cheddar, smoked Gouda, and Parmesan. This is a specialty of John's City Diner in Birmingham, Alabama.
Provided by mailbelle
Categories Penne
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
- Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
- Prepare pasta according to package directions.
- Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
- Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
- Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
- Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
- Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
- Bake at 400° for 15 minutes or until bubbly. Serve immediately.
Nutrition Facts : Calories 991.8, Fat 67.1, SaturatedFat 41.4, Cholesterol 217.4, Sodium 1045.5, Carbohydrate 64.5, Fiber 7, Sugar 1.7, Protein 33.8
PAULA DEEN'S NOT YO' MAMA'S BANANA PUDDING
Make and share this Paula Deen's Not Yo' Mama's Banana Pudding recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Nutrition Facts : Calories 561.6, Fat 25.5, SaturatedFat 16.9, Cholesterol 82.1, Sodium 390.8, Carbohydrate 77.8, Fiber 1.8, Sugar 51, Protein 8.4
NOT YO MOMMA'S EGG SALAD
This curried egg salad is kicked up a notch with olives, capers, and roasted red peppers.
Provided by yvonnelong
Categories Salad Egg Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 2.2 g, Cholesterol 429.2 mg, Fat 22.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 5 g, Sodium 534 mg, Sugar 1.5 g
LOADED SMASHED TATERS
You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste-sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.
Nutrition Facts :
NOT YOUR MAMA'S CHICKEN SALAD
I used to get this to-die-for chicken salad at a local deli when I nannied in Chicago. I've since been scouring the net for anything that even RESEMBLES it. Eventually I just gave up and called the deli, begging for the recipe, and they did give it to me. Especially for those "what to cook, it's too damn hot" nights when you're looking for something to make for dinner. Cooking time includes marinating and chilling. Thank you, "Don's Finer Foods" of Lake Bluff, IL!
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- FIRST: Prepare herb dressing.
- Using a hand mixer, beat yogurt and sour cream together well.
- Stir in remaining ingredients.
- Thaw skinless/boneless breasts, if necessary.
- Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
- Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
- Cool and cut into bite sized pieces.
- Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency).
- Chill.
- Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
- YUMMY.
EASY SMASHED TATERS
Make and share this Easy Smashed Taters recipe from Food.com.
Provided by VeggieCook98
Categories Mashed Potatoes
Time 55m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut the potatoes into 1 inch cubes. In a large pot, cover with cold water and bring to a boil over high heat, covered. Reduce the heat to medium and continue to cook until the potatoes are tender. 30-45 minutes.
- Drain and return the pot to the stove, and over low heat, melt the butter. Return the potatoes to the pot and add the rest of the ingredients. Stir well, and mash until smooth.
- Enjoy.
Nutrition Facts : Calories 300.6, Fat 13.1, SaturatedFat 8.2, Cholesterol 36, Sodium 70.7, Carbohydrate 40.8, Fiber 5, Sugar 1.8, Protein 6.5
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