Peggis Potato Salad Food

PEGGY'S POTATO SALAD

Peggy's Potato Salad image

My Mom's potato salad recipe. I've never met anyone who didn't try it and declare it to be the best potato salad they'd ever tasted. Make it a day ahead. It's perfect with fried chicken. Boil the potatoes with their jackets on in a large vessel. If they're crowded together, they'll become rubbery. Use a dishtowel to rub the jackets off the cooled potatoes. I like to use a wire mozzarella cutter to chop the eggs, it maintains crisp edges on the diced pieces. I've made this recipe with actual cooked, chopped bacon pieces in the past and the imitation bacon bits are superior.

Provided by Gordon Wagner

Categories Potato

Time 3h

Yield 6-12 serving(s)

Number Of Ingredients 9

Ingredients

6 -12 small white potatoes, unpeeled
6 -12 eggs, hard boiled
1 bunch green onion, chopped
1/2-1 cup imitation bacon bits
1/2-1 quart of best foods mayonnaise
1 teaspoon dill weed (optional)
1/2 teaspoon yellow mustard (optional)
1 teaspoon pickle relish (optional)
salt

Steps:

Boil the potatoes, hard-boil the eggs. Use a dishtowel to rub the jackets off the cooked and cooled potatoes. Chop these in 1/4" to 1/2" chunks. Peel and chop the cooked and cooled eggs. Chop the green onions. Mix the potatoes, eggs, green onions and imitation bacon bits in a large bowl. Add enough mayonaisse to moisten the ingredients, but not so much that you drown them in mayonaisse. Add salt lightly and mix thoroughly. Do not over-salt.
Best made at least one day ahead. Keep refrigerated.
Optionally add Dill Weed, Yellow Mustard and Pickle Relish in small amounts. My mother never added these items, but I've found that they add something to the finished potato salad.

Nutrition Facts : Calories 480.1, Fat 31.3, SaturatedFat 5.4, Cholesterol 231.9, Sodium 891.3, Carbohydrate 42.5, Fiber 2.7, Sugar 6.8, Protein 9.4

PEG'S POTATO SALAD

Peg's Potato Salad image

This is my mother-in-laws recipe for potato salad that my husband and his family were brought up on. They swear it has to be made with Cain's mayonaise as no other mayonaise will give the same results. Some like onions and some don't so do what your family likes. I actually use more than 12 eggs some times when I make this. It is best made the day before to let the flavors meld. It is always a hit when I make this and people can believe how easy it is.

Provided by Mainely Debbie

Categories Healthy

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 5

Ingredients

5 lbs potatoes (I like Red Potatoes)
1 dozen egg
1 small onion, minced (optional)
cain's mayonnaise
salt & pepper

Steps:

Boil the potatoes whole, either with the skin on or off whatever you like, until done but not overdone, let cool.
Boil the eggs until hard boiled, peel and chop up into chunks.
Cube the potatoes up, mix the potatoes, onion if using and eggs in a large bowl with plenty of mayonnaise to make it really creamy, salt and pepper to taste.
Put in the refrigerator for at least 4 hours or overnight is better for the flavors to blend well.

Nutrition Facts : Calories 252.4, Fat 5.5, SaturatedFat 1.7, Cholesterol 223.3, Sodium 87.5, Carbohydrate 40.1, Fiber 5, Sugar 2.2, Protein 11.2

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