Aunt Rubys Potato Salad Recipes

ANN'S ROASTED POTATO SALAD

Steps:

• Preheat oven to 375 degrees F.
• Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

AUNT PENNY'S POTATO SALAD

Steps:

• In a small bowl combine the mayo, mustard, salt and pepper. Refrigerate until ready to use.
• Meanwhile, in a large pot add the potatoes and fill the pot with water, covering the potatoes by an inch or two.
• Cover, bring to a boil and cook until the potatoes are fork tender. Strain and cool to room temperature.
• Place the (cooled) cooked potatoes into a large bowl. Add in the celery, onions, green peppers (if using) and chopped hard boiled eggs.
• Pour in the dressing and toss to combine.
• Taste and adjust the seasoning if needed before covering and refrigerating until you're ready to serve.

AUNT RUBY'S POTATO SALAD

Steps:

• Peel and cube potatoes then boil until soft. Let cool. Add cheese, mayo, green onions, and S&P. Chill for about 2 hours and serve.

RUBY TUESDAY POTATO SALAD RECIPE - (4.4/5)

Steps:

• Gently mix to combine all ingredients. In a separate container, mix the dressing: mayonnaise, mustard, ranch, peppercorn and salt. Combine the dressing and vegetables and mix well. Store in the appropriate container and cover with a lid. Allow the salad to chill for 1 hour prior to service.

MARTHA'S FAVORITE POTATO SALAD

Steps:

• Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
• Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.

RUDY'S POTATO SALAD RECIPE - (3.2/5)

Steps:

• Mix together potatoes, mayonnaise, mustard, celery, pickles, onion, pimiento, salt and pepper in a bowl and store in the fridge.

AUNT TC'S POTATO SALAD

Steps:

• Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
• Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.