Bills Famous Potato Salad Recipes

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BILLS' FAMOUS POTATO SALAD



Bills' Famous Potato Salad image

I got this potato salad recipe off the internet, back when it was just beginning. Following is what Bill's wife had to say; "My husband of 40+ years makes probably the world's best potato salad. He has been asked to bring it to every family function. When I asked Bill if I could post his recipe online, he initially hesitated....

Provided by Martha Price

Categories     Potatoes

Time 20m

Number Of Ingredients 10

1 large potato, boiled then peeled, per serving
1/2 of a chopped green onion
1/4 small sweet green pickle, chopped
1 hard-cooked egg, chopped
DRESSING
1/2 c miracle whip
1/4 tsp sweet pickle juice
1/8 c heavy cream
1/4 tsp yellow mustard
salt and pepper to taste

Steps:

  • 1. The dressing should be the consistency of thin sour cream, or heavy cream, with a soft yellow color.
  • 2. Chop potatoes into bite size pieces. Gently stir dressing into potatoes, onions, eggs and pickles. Refrigerate.
  • 3. If possible, let sit for 8 hours before serving. Garnish with Paprika, chives, and/or hard cooked sliced eggs.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

UNCLE BILL'S SPECIAL AND FAVORITE POTATO SALAD



Uncle Bill's Special and Favorite Potato Salad image

Make and share this Uncle Bill's Special and Favorite Potato Salad recipe from Food.com.

Provided by William Uncle Bill

Categories     Potato

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 19

6 large hard-boiled eggs, divided
8 large red potatoes or 8 large yukon gold potatoes, washed well, do not peel
5 green onions or 4 scallions, chopped small
10 large radishes, chopped into small cubes
4 large celery ribs, chopped small
1/2 cup chopped gherkins or 1/2 cup dill pickle
2 cups Miracle Whip (no subsitutes)
1 teaspoon dry mustard
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons finely chopped fresh dill weed
1 tablespoon granulated sugar
2 tablespoons cider vinegar
3 tablespoons gherkin pickle juice
1/2 teaspoon granulated garlic powder
2 teaspoons celery seeds (optional)
1/2 teaspoon Hungarian paprika, for sprinkle
4 sprigs fresh parsley (to garnish) (optional)

Steps:

  • Punch a hole in the small end of the eggs using an egg piercer.
  • Place eggs in a saucepan and cover with cold water; bring to boil. Reduce heat and simmer for 15 to 20 minutes. When cooked, drain and cover with cold water to cool.
  • When cooled,peel, rinse under cold water and set aside.
  • In the meantime, scrub potatoes and add to a large saucepan or cooking pot. Cover with cold water and bring to boil. Reduce heat, cover and cook for about 15 minutes just until the potatoes are fork tender. Do not overcook.
  • Drain potatoes and let cool slightly.
  • When cooled enough to handle, remove any skins using a paring knife and discard.
  • Cut potatoes into about 1/2 inch cubes and add to a large mixing bowl.
  • Using an egg cutter, cut 4 hard boiled eggs and add to bowl.
  • Chop green onions, both green and white parts and add to bowl.
  • Dice radishes to about 1/4 inch cubes and add to bowl.
  • Dice celery into 1/4 inch cubes and add to bowl.
  • Add chopped gherkins to bowl.
  • Gently mix the ingredients to blend.
  • In a mixing bowl, add Kraft Miracle Whip Mayonnaise, dry mustard, Dijon mustard, salt, pepper, chopped dill weed, sugar, cider vinegar, pickle juice, granulated garlic powder, celery seed and mix well to blend.
  • Add mixture to the large bowl and gently mix the ingredients until well mixed and coated.
  • The potato salad should be quite moist, not dry and if necessary, add more mayonnaise to suit your taste.
  • Transfer potato salad to a nice serving bowl.
  • Cut the remaining 2 hard-boiled eggs into quarters and place on the top of the potato salad decoratively.
  • Sprinkle over with Hungarian Paprika.
  • Place a few sprigs of fresh parsley to decorate.
  • Refrigerate potato salad for a least one hour before serving.
  • Refrigerate any unused potato salad and it should be used within 3 days.

Nutrition Facts : Calories 463, Fat 6.5, SaturatedFat 1.8, Cholesterol 212, Sodium 729.4, Carbohydrate 85.1, Fiber 10.1, Sugar 9.6, Protein 16.7

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