MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
NAN'S CLASSIC MUSTARD POTATO SALAD
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
Provided by PanNan
Categories Potato
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in the peel with the whole eggs.
- Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- Let eggs and potatoes cool to room temperature.
- Peel all and refrigerate whole potatoes and eggs until cold.
- The potatoes will dice and hold up better when cold.
- Dice the potatoes into 1/4- 3/8" dice.
- Place into a very large container with a lid.
- (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
- Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- Add to the potatoes and eggs.
- Gently stir to mix the ingredients evenly.
- In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- Whisk until creamy.
- Pour over potato mixture.
- Gently stir until the dry particles are coated with the creamy mixture.
- Cover and refrigerate at least 4 hours.
- 6- 8 hours is even better.
- If you like color you can sprinkle some sweet paprika over the top.
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GRANDMA JEAN'S POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
YELLOW MUSTARD POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
- In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
- When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.
24 CARAT YELLOW GOLD POTATO SALAD
I had some yukon gold potatoes that I needed to do something with or toss them. So, I created yet another potato salad. As always with my recipes adjust the seasonings according to you and your families tastes. Cook time does not include boiling eggs.Time to chill is included in cook time.Submitted to " ZAAR " on February 5th., 2010.
Provided by Chef shapeweaver
Categories Potato
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepot add potatoes and enough water to slightly cover potatoes.
- Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
- Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
- Fry bacon and set aside and when bacon is cooled, crumble.
- After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
- Mix gently together potatoes and mayonnaise/bacon mixture.
- Chill potato salad for at least 2 more hours.
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
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
CREAMY & TANGY POTATO SALAD
Give your simple potato salad recipe a complimentary upgrade with a dash of French's Classic Yellow Mustard. Made with mayo, salt, sugar, ground black pepper, chopped celery and green onions with hearty red potatoes, this classic potato salad recipe tastes great served alongside burgers, hot dogs, French fries, and more.
Provided by French's
Categories Salad and Dressings,
Yield 8
Number Of Ingredients 9
Steps:
- PLACE potatoes in large saucepan. Add water to cover. Bring to boil; cook 10 minutes or until fork-tender. Drain and cool slightly.
- MIX mayonnaise, Mustard, salt, sugar and pepper in large bowl until well blended. Add potatoes; toss to coat well. Add celery, green onions, and eggs; toss gently.
- COVER and refrigerate at least 2 hours or until ready to serve.
Nutrition Facts : Calories 298 Calories
POTATO SALAD
Provided by Leah Chase
Categories Egg Mustard Potato Side Quick & Easy Mardi Gras Mayonnaise Celery Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.
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- Add cool water to a pot. Add the potatoes and chicken base. Mix very well. Let the water come to a boil. Do not overcook. Boil for 15 minutes or until the potatoes are easily pierced with a fork but not mushy. Drain the potatoes and place them into a large bowl. Set to the side for 15 minutes.
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