Not Your Mommas Potato Salad Food

NOT YO MAMA'S POTATO SALAD

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.

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until 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.

NOT YOUR MOMMA'S POTATO SALAD

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.

NOT-YOUR-TYPICAL POTATO SALAD

Steps:

• Boil potatoes in salted water for 20-25 minutes or until tender when poked with a fork.
• Cube potatoes while still warm into large mixing bowl.
• Whisk all remaining ingredients except celery in small bowl or cruet to make viniagrette.
• Pour viniagrette over warm potatoes, add celery & toss gently.
• Serve any temperature you prefer: warm, room temperature or slightly chilled.

MOM'S EASY POTATO SALAD RECIPE

Steps:

• Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
• Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
• In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

MOMMA PAT'S POTATO SALAD

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

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.

NOT YOUR MOMMA'S FRUIT SALAD

Steps:

• Mix all ingredients and refrigerate.

MY MOMMA'S POTATO SALAD (WITH MY PERSONAL TOUCH:)

Steps:

• partially peel potatoes & boil in a large pot of salted water until soft, drain & let cool (I�ll sometimes throw them in a bowl in the freezer to speed up this process.).
• bring eggs to a rolling boil, cover & remove from heat. let stand, covered, for 15 minutes. drain & let cold water run over until cool. peel & dice pretty small.
• dice potatoes into 1 inch cubes & put in a large serving bowl.
• layer remaining ingredients on top of potatoes in the order written.
• After spreading everything evenly over the potatoes, gently combine all ingredients with a wooden spoon. �you only want to stir once so the potatoes don�t break up too much.
• cover & refrigerate for at least 4 hours. remove from fridge & add more mayo if necessary. (potatoes will soak up some of the mayo while chilling.).