Brendas Southern Potato Salad With A Kick Recipes

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.

BRENDA'S FAMOUS POTATO SALAD

Steps:

• Cut up potato in small pieces.
• Finely chop onion and add to potatoes.
• Combine all other ingredients and mix well.
• Chill.

BRENDA'S SOUTHERN POTATO SALAD WITH A KICK

Steps:

• 1. a user 8920481 Cropseyville, NY Post #: 4 Serves 15 to 20 people. 7 large baking potatoes,peeled and cut into small bites after they are done boiling. 1 hard boiled egg-diced fine for each potato. (one of the important things!) 1/2 cup of a onion diced small, fresh dill chopped fine. 1/2 cup of Celery chopped fine. 2Tsp. Prepared mustard. 5 Lg.TSP good Mayo. 5 Clausen Dill pickles chopped fine,& about 1/4 cup of juice from the pickles. (VERY IMPORTANT) 2 Tsp. sweet relish. 1/4 tsp dry mustard. White pepper to taste. Celery Salt to taste. A splash or two of Louisiana hot sauce. (another important thing) And top it off with paprika & a good amount of imitation Bacon bits. Mix well chill several hours before serving--sprinkle top with a little paprika for color. Enjoy!!

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• 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 large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

BRENDA'S POTATO SOUP

Steps:

• 1. Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
• 2. Fry bacon. Remove from pan.
• 3. Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
• 4. Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
• 5. Add 8 cups milk a little at a time and thicken.
• 6. Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
• 7. Add bacon, onions and celery plus grease left in bowl.
• 8. Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
• 9. Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.