OLD FASHIONED POTATO SALAD RECIPE
This old fashioned potato salad recipe has been passed down through generations of my family. It's hands down the best potato salad recipe I've ever tried, and you're gonna love it!
Provided by Down Redbud Drive
Categories Side Dish
Time P1DT1h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2/3 cup, Sodium 406 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CREAMY OLD-FASHIONED POTATO SALAD
I've been making this comforting salad since I was old enough to help Mom in the kitchen. -Karen Taylor-Guthrie, Cedar Point, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 22 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, flour and 1 teaspoon salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar and mustard. Cool without stirring to room temperature., Cut potatoes into 1/2-in. cubes; place in a large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse in cold water and drain again., Set aside one hard-boiled egg for garnish; chop the remaining eggs. In a large bowl, combine the potatoes, chopped eggs, celery and onion. Whisk the mayonnaise, pepper and remaining salt into cooled milk mixture. Pour over potato mixture; toss gently to coat. Cover and refrigerate for at least 2 hours. Garnish with reserved egg.
Nutrition Facts : Calories 285 calories, Fat 20g fat (3g saturated fat), Cholesterol 134mg cholesterol, Sodium 500mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
OLD FASHIONED POTATO SALAD
Steps:
- Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
- Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
- In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
- Sprinkle with paprika, cover and refrigerate for at least an hour or more.
Nutrition Facts : Calories 384 kcal, Carbohydrate 27 g, Protein 5 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 346 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
OLD FASHIONED POTATO SALAD
This is the potato salad recipe that my mother said that she learned to make from her mother. It seems to be about the same as many other versions except that grandmother added dry mustard and celery seed. For July 4th I like to use red, white and blue potatoes.
Provided by Tom Brownfield
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all ingredients except for the potatoes in a large bowl.
- Let stand at room temperature.
- Meanwhile, peel potatoes and cut into 1/2" to 3/4" cubes.
- In a 4 qt saucepan cover potato cubes with water.
- Bring to a boil then turn down the heat and simmer for 10 to 12 minutes (until tender but not mushy).
- Drain potatoes and immediately fold into the seasoning mixture until evenly coated.
- Chill and serve (It's best if refrigerated 12 to 24 hours before serving).
Nutrition Facts : Calories 156.6, Fat 2.1, SaturatedFat 0.6, Cholesterol 62.2, Sodium 431.8, Carbohydrate 29.3, Fiber 3.9, Sugar 3, Protein 5.5
SOUTHERN POTATO SALAD
Delicious potato salad made with eggs and mayonnaise!
Provided by Holly Nilsson
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
- When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
- In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
- Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
- Taste and season with the desired amount of kosher salt and black pepper.
Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 8 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 128 mg, Sodium 300 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
OLD-FASHIONED POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield about 40 (4-ounce) servings
Number Of Ingredients 8
Steps:
- In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
- Dice the celery stalks, and place to the side with eggs.
- In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
- Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.
SOUTHERN POTATO SALAD
Southern Potato Salad is a classic recipe for potlucks, picnics and BBQs. It's creamy, tangy and ready in 30 minutes, or make it a day ahead.
Provided by Kristin Maxwell
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
- In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
- Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.
Nutrition Facts : Calories 438 kcal, Carbohydrate 35 g, Protein 8 g, Fat 30 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 131 mg, Sodium 383 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 23 g, ServingSize 1 serving
OLD FASHIONED POTATO SALAD WITH HOMEMADE DRESSING
This old-fashioned potato salad with homemade dressing is the perfect addition to summer BBQs, lazy picnics, family gatherings, holidays and more. Loaded with fresh herbs, chopped eggs and crispy pancetta, it makes a creamy, zesty and comforting side dish that everyone will love.
Provided by Andrea Geddes
Time 20m
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot of cold water and 1 teaspoon of salt and bring to the boil. Cook for around 10-15 minutes, or until tender but not overcooked. Drain the potatoes and set aside to cool.
- While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard boiled). Turn the heat off and allow the eggs to sit for a few minutes before transferring to a bowl of cold water. Allow to cool before peeling and chopping.
- Meanwhile, cook the pancetta (or bacon) in a large frying pan over medium-high heat until crispy. Remove from the heat and set aside.
Nutrition Facts : Calories 279 kcal, Carbohydrate 2 g, Protein 6 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 392 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
OLD FASHIONED CREAMY POTATO SALAD
This has a cooked dressing that is combined with mayonnaise to create the most wonderful creamy dressing! I like to add in some cooked cubed deli ham and frozen thawed peas but that is optional. This dressing will seem sweet after it is cooked but will mellow out after chilling time, this salad must be chilled for a minimum of 8 hours or up to 24 hours before serving, all amounts may be adjusted to taste. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; in a saucepan combine 2 eggs with sugar, cornstarch and seasoned salt or white salt.
- Add in cider vinegar, milk and mustard (start with 2 teaspoons mustard you may add in more later) whisk until smooth.
- Set heat to medium and bring to a simmer; cook whisking frequently for about 10 minutes or until hot and bubbly.
- Add in butter and stir until melted.
- Refrigerate until semi-cooled, then stir/whisk in the mayonnaise until completely combined.
- Add in garlic powder and black pepper (you may adjust the garlic, mustard and black pepper to taste) if desired.
- Place the cubed potatoes in a large bowl, then add in chopped eggs, green onions, yellow onion and celery; mix to combine.
- Pour the dressing over and toss with a large spatula to combine.
- Cover and refrigerate for a minimum of 8 hours or up to 24 hours.
Nutrition Facts : Calories 504.9, Fat 24.5, SaturatedFat 6.5, Cholesterol 235, Sodium 448.1, Carbohydrate 60.7, Fiber 4.2, Sugar 18.9, Protein 11.7
EASY SOUTHERN POTATO SALAD RECIPE
A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it's full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
Provided by Sharon Rigsby
Time 27m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
- Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
- While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
- Garnish with a dash of paprika.
- Refrigerate and serve chilled. Enjoy!
Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 91 mg, Sodium 617 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
OLD-FASHIONED POTATO SALAD
Categories Salad Egg Onion Potato Side Picnic Super Bowl Quick & Easy Mayonnaise Vinegar Celery Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
- While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
- When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.
THE BEST OLD-FASHIONED POTATO SALAD
Tender pieces of potato, tiny bits of celery, and a smattering of hard boiled eggs are coated in a creamy, mayonnaise-based dressing.
Provided by Chicken Soup with Dumplings
Categories Salads Sides Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- Peel potatoes (if desired) and cut into bite-sized pieces. Place cut potatoes in a large pot of cold water. Boil until potatoes are just tender, about 10 - 15 minutes.
- Drain potatoes in colander. While they are still warm, sprinkle cooked potatoes with 2 - 3 tablespoons white vinegar. This gives them a zippy tang that makes all the difference! Allow potatoes to cool.
- Pour the cooled potatoes into a large bowl. Combine them with the diced celery, onion, and hard boiled eggs.
- Make the dressing. In a small bowl, mix mayonnaise, mustard, salt, and pepper.
- Gently fold dressing into potato mixture. Toss to combine.
- Garnish with sliced green onions, if desired. Serve chilled.
Nutrition Facts :
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5/5 (1)Total Time 1 hrCategory Side DishCalories 651 per serving
- Boil potatoes with the skins on until soft but not too soft. You want some give but definitely NOT the consistency of a potato for mashing.
- Once the potatoes are cooked, drain the water off and allow them to cool in the pot before moving on to the next step.
- Peel potatoes {the skins will for the most part slide right off}. I use a small sharp knife to gently ease the skins from the potatoes. Cube potatoes into pieces bigger than bite size but not too big {I sound like Goldilocks-don't I?-not too soft, not too big, not too hard}.
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4.2/5 (61)Category Side DishCuisine SouthernTotal Time 40 mins
- Place cut potatoes in a bowl of cool water as you cut them to prevent them from turning brown. Set aside.
- Add water to a large deep skillet (enough to cover potatoes) and season the water with salt and pepper. (I also added green onion flakes to the water. The water should taste a bit salty like a broth)
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4.5/5 (4)Total Time 45 minsCategory Side DishCalories 257 per serving
- Cut the potatoes in half lengthwise and cut each half into thirds. Transfer potatoes to a large saucepan and cover with water by 1inch. Place over high heat and bring to a boil. Allow to boil for about 15 minutes, or until fork tender. Transfer the potatoes to a colander and strain thoroughly. Place in a large mixing bowl and sprinkle with vinegar and gently toss. Set aside to cool.
- While the potatoes are cooling, make the dressing. In a small bowl, whisk together mayonnaise, mustard, salt, dill, paprika and pepper. Set aside until ready to use.
- Scoop out about half of the potatoes, transfer to a smaller mixing bowl and using the back of a wooden spoon, or a potato masher, roughly mash and return to the large bowl, along with eggs, celery, pickles, bell pepper and yellow onion. Pour over the dressing and gently stir until well-combined. Cover and refrigerate for at least 3 hours, but preferably overnight. Serve and enjoy.
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- Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 teaspoon salt, and 1 teaspoon pepper. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
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Cuisine GeneralCategory SaladServings 8Estimated Reading Time 4 mins
- Boil your potatoes with the skin on in some salted water until they are cooked, about 30 minutes. You will know they are cooked when you poke a knife though it and it slides in easily. Do not overcook the potatoes or they will be mushy. Drain the excess water and set aside. Once they are completely cool, peel and cut into cubes
- Boil 3 eggs, remove the shell, chop them into little pieces and set aside. I boil my eggs by adding them into a saucepan with cold water. Once it starts to boil I then turn the heat off and cover the saucepan, leaving it on the hot stove for about 10 minutes. Take it off the stovetop and remove the shells, this way I get perfect boiled eggs all the time. If you want soft eggs you can remove it off the hot stove a little sooner.
- Mix all the ingredients for the french dressing and set aside. Once the potatoes are peeled and cubed add the eggs and mix in the dressing whilst the potatoes are still warm. Allow it to stand for a few minutes
- Mix in the mayonnaise. Add more salt and pepper if required. Sprinkle in the thyme. spring onion and some fresh parsley if you wish
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From midwestliving.com
Total Time 25 minsCalories 253 per serving
- Coat a small nonstick skillet with cooking spray. Warm the skillet over medium heat. Pour the egg product into the skillet. Lift and tilt to form a thin egg sheet.
- Cook the egg product, without stirring, for about 2 minutes or until just set. Remove from heat. Remove egg sheet from skillet. Cool completely. Cut egg sheet into 1/4-inch squares. Set aside.
- Meanwhile, in a covered saucepan, cook the potatoes in boiling water 15 to 20 minutes or until just tender. Drain.
- In a large mixing bowl, combine chopped egg, potatoes, green onions, and celery. In another bowl, stir together sour cream, mayonnaise, pickle relish, parsley, mustard, garlic (if you like), pepper, and salt. Toss with potato mixture. Cover and chill for at least 6 hours or up to 24 hours. Makes 4 side-dish servings.
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4.5/5 (8)Total Time 1 hr 25 minsCategory SaladCalories 694 per serving
- Bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool.
- In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, mustard, relish, salt, and pepper.
- Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.
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Reviews 2Servings 6Cuisine AmericanCategory Salad
- Put the potatoes in a large pot and fill with enough water to just cover the potatoes. Add a tablespoon of salt.
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4.4/5 (13)Total Time 1 hr 40 minsCategory SaladsCalories 573 per serving
- Peel and dice potatoes; cover with cold water in a large pan. Bring to a boil. Reduce heat and gently boil for about 15 minutes, or until potatoes are tender.
- Allow the potatoes to fully cool. If you want to speed the process up, you can rinse in cold water.
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5/5 (3)Category Side DishCuisine AmericanTotal Time 12 hrs 45 mins
- Simmer whole potatoes in salted water until tender, about 20-30 minutes, and cook eggs using preferred method for hard boiled. Drain and set aside to cool.
- Peel potatoes and eggs. Slice thinly using box grater over large bowl, alternating potatoes and eggs (slice a potato then slice an egg until everything is sliced). Season with salt and pepper and add diced onions to bowl.
- Add dressing mixture to potatoes and eggs and mix gently until well combined. Refrigerate several hours or overnight for best flavor!
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4.8/5 (5)Total Time 25 minsCategory Side DishesCalories 490 per serving
- In a large pot, gently boil whole, unpeeled, potatoes for 8-12 minutes or until they are tender when pierced with a fork. Strain potatoes and set aside to cool.
- Once potatoes are cool to the touch, peel off their skin. Then continue to allow potatoes to cool completely. You can speed up the cooling process by placing your potatoes in the refrigerator.
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- Meanwhile, place potatoes in a large saucepan, cover with lightly salted water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, until just tender, 15 to 20 minutes. Drain; let cool for about 10 minutes.
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- For perfectly cooked potatoes, start them in a large pot of cold water over medium-high heat. Make sure they are fully submerged by at least an inch and bring the water to a boil. Reduce the heat to medium-low, add one teaspoon of salt and cook the potatoes uncovered at a simmer until they are just tender all the way through when pierced with a fork.
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- In a large pot boil potatoes just until tender. Don't overcook the potatoes or they can become mushy and loose their shape. When the potatoes are tender drain and let cool for about 15 minutes.
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