MY GRANDMA'S BEST POTATO SALAD RECIPE
Steps:
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of 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 and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
RESER'S POTATO SALAD (COPYCAT)
Make and share this Reser's Potato Salad (Copycat) recipe from Food.com.
Provided by The Spice Guru
Categories Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to saturate completely; LET rest.
- PREP remaining vegetables to specifications.
- COOK potatoes in a pot of lightly salted, gently boiling water for about 7 minutes, until tender but firm to the bite); DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.
- INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).
- WHISK mixture well then add vegetables (EXCEPT potatoes) and fold gently until just blended.
- GENTLY fold in drained potatoes until well-blended.
- COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
- FOLD mixture gently until creamy, without over-mixing.
- COVER and refrigerate for at least 2 hours.
- SERVE and enjoy.
Nutrition Facts : Calories 91.8, Fat 0.2, Sodium 203.2, Carbohydrate 20.6, Fiber 2.5, Sugar 3.3, Protein 2.2
TWO SISTERS' POTATO SALAD
My late sister and I concocted this recipe the summer of 1969. It has been a family favorite ever since. Whenever I serve this yummy salad I receive requests for the recipe. The different, but mild flavor and creamy texture is also liked by children who shy away from stronger potato salads.
Provided by GrannyCarrie B.
Categories Potato
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place whole potatoes with skins on in large pot of cold water. Cook on high heat until a knike inserted into potato comes out easily. Drain water and set potatoes aside to cool. While potatoes are cooling hard boil eggs. Dice onion and saute in olive oil. Dice celery. Mix mayonnaise, milk, and mustard together until smooth and creamy. Add salt, pepper, onion, celery, sweet pickle relish, and olives. Mix well.
- When potatoes are just warm to the touch, quarter and place in large bowl. Peel and finely chop eggs and add to potatoes. Add mayonnaise mixture and incorporate all ingredients. Refrigerate.
- I think this tastes better if it sets overnight, but however you serve it , it is delicious!
Nutrition Facts : Calories 751.3, Fat 46.6, SaturatedFat 7.5, Cholesterol 138.4, Sodium 1692.7, Carbohydrate 78, Fiber 6.2, Sugar 13.6, Protein 9.9
GRANDMA'S POTATO SALAD
Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 24 servings.
Number Of Ingredients 18
Steps:
- Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
COPY CAT KENNY ROGERS ROASTERS CHEESE & GARLIC POTATOES
Make and share this Copy Cat Kenny Rogers Roasters Cheese & Garlic Potatoes recipe from Food.com.
Provided by Shawn C
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes for five (5) minutes let sit in hot water while making sauce. Melt butter on a separate pan.
- Add flour to the butter and stir for one (1) minute.
- Add cold milk to the mixture 1 cup at a time.
- Make sure the milk is cold to avoid lumps.
- Stir in low heat until completely mixed, then, add parsley.
- Add garlic powder. Stir for 2 minutes.
- The amount will depend on how much garlic flavor you can take.
- Add about 1 teaspoon, you can add more if you prefer it to be more garlicky.
- Make sure you don't put too much garlic powder. Otherwise, you'll end up with a very bitter sauce.
- Remove sauce from heat, then, add 1 cup of cheese. Mix until the cheese melts.
- Add cheese and wait for it to melt again before adding the last cup.
- Cut boiled potatoes in half. Then, add to garlic cheese sauce.
- Add salt and pepper to taste.
Nutrition Facts : Calories 823.8, Fat 33.6, SaturatedFat 20.8, Cholesterol 104, Sodium 609.6, Carbohydrate 103.2, Fiber 9.8, Sugar 7.6, Protein 31.1
MY MOM'S GOOD OLD POTATO SALAD
I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.
Provided by Andrea Parker
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
- Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
- Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.
Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g
ROGERS SISTERS' POTATO SALAD
Steps:
- The night before you want to eat your potato salad: Scrub 6 large baking potatoes and cut them in half. Cook the potatoes, jackets left on, in boiling salted water with the peppercorns and the bay leaf for about 20 minutes. Test the potatoes for doneness by poking them with a fork. Do not overcook. When the potatoes are cooked, drain them completely and promptly. Discard the bay leaf and the peppercorns. Allow the potatoes to cool for a bit until you can handle them. While the potatoes are still as warm as you can tolerate handling them and using a fork, hold a half potato and peel, discarding the skin. Then slice the potato into a large bowl into largish bite-size chunks. Pour as much of the dressing as you need to generously coat the warm potatoes, stirring gently to distribute the dressing thoroughly. Refrigerate overnight. The following day: Add chopped vegetables, hard-cooked egg, mayonnaise or sour cream and white pepper. Season with salt to taste. Turn the salad into your favorite bowl. Smooth the top with the back of a spoon. Refrigerate for about four hours or overnight before serving. Garnish with radishes, black olives and leaf herb before serving. p.s. I have many times used a similar treatment for pasta salad, minus the hard-cooked egg. It doesn't come out quite the same way because pasta is not as absorbent as these potatoes but it is tasty. I use pasta seashells and a little less Catalina plus a small amount of mayo then add tuna, tiny salad shrimp or lobster meat. Serve on a bed of lettuce and garnish with fresh tomatoes and olives. I love to have this on hand to carry to work for lunch.
More about "rogers sisters potato salad food"
BEST CLASSIC POTATO SALAD RECIPE - HOW TO …
From delish.com
5/5 (15)Total Time 25 mins
- Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
- Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper.
RECIPES - ROGERS FOODS
From rogersfoods.com
SOUTHERN POTATO SALAD - SPEND WITH PENNIES
From spendwithpennies.com
INSTANT POT POTATO SALAD - PRESSURE COOK …
From pressurecookrecipes.com
23 TASTY POTATO SALAD RECIPES THAT COMPLETE ANY MENU
From southernliving.com
- Garden Potato Salad. Bring out the best of your garden for this flavorful spin on a traditional potato salad recipe. New potatoes are baby spring potatoes with beautifully thin skins, and they mix beautifully with the other ingredients in this dish.
- Shout Hallelujah Potato Salad. This dish is so good it has been know to make anyone who consumes it shout hallelujah. Bragging rights—which are so necessary for a dish this good—for this flavor-packed, perfectly balanced favorite go to Blair Hobbs of Oxford, Mississippi.
- Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad. Big Daddy knows a thing or two about blue cheese and bacon. He knows that they are great together and even better when mixed into a potato salad.
- Hot Potato Salad. Our Test Kitchen Director's grandmother, Jackie Freeman, has been making this genius recipe for decades, and it is a classic for a reason.
- Instant Pot Potato Salad. You new favorite kitchen tool can do it all, including a classic Southern potato salad recipe.Using your trusty Instant Pot, potatoes are fully cooked and eggs are "boiled" (together at the same time!)
- Warm Radish-and-Potato Salad with Smoked Trout and Radish Leaf-and-Mint Pesto. We love how the pesto tastes with the hot smoked trout (or salmon), but you can replace the fish with grilled shrimp, hard-cooked eggs, or shredded chicken if you prefer.
- Red Potato Salad. Our Test Kitchen Professionals agreed that this potato salad isn't one that should be reserved solely for summer cookouts. Since it can be served warm and is full of comforting flavor, this red potato salad would be delicious during the winter months, too.
- Potato Salad with Sweet Pickles. This potato salad recipe only calls for a few ingredients, since it gets so much zesty flavor from the addition of sweet pickles.
- Southern-Style Potato Salad. When it comes to potluck potato salad, this recipe is as classic as it gets. Don't fret–this Southern classic is easy to whip up.
- Tangy Potato-Green Bean Salad. This lightened-up potato salad is tossed with a bright lemon-dill vinaigrette. You can make the lively lemon-dill vinaigrette ahead of time and store it in a Mason jar in the refrigerator.
I MADE INA GARTEN'S POTATO SALAD—AND YOU SHOULD, TOO
From tasteofhome.com
SOUTHERN POTATO SALAD RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
ROASTED SWEET POTATO SALAD WITH HONEY LEMON DRESSING
From recipetineats.com
SOLID POTATO SALAD - THE ROSS SISTERS - YOUTUBE
From youtube.com
HOW TO MAKE SOUTHERN POTATO SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE DEBORAH ROBERTS' FAMILY SOUTHERN POTATO …
From goodmorningamerica.com
25 RIDICULOUSLY-GOOD RED POTATO SALAD RECIPES | TASTE OF HOME
From tasteofhome.com
JAMIE OLIVER'S POTATO SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
HOME - ROGER'S FAMILY FOODS
47 BEST POTATO SIDE DISHES FOR EVERY OCCASION - PUREWOW - AOL
From purewow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love