Debbies Personal Potato Salad Recipes

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DEBBIE'S PERSONAL POTATO SALAD



Debbie's Personal Potato Salad image

This potato salad is a high seller in our catering business. Many people are not fond lovers of mustard, so I came up with this as a substitute for the mustard.

Provided by Debbie Hoggan @smilingchef

Categories     Potato Salads

Number Of Ingredients 7

10 - russet potatoes, peeled and cubed
6 - eggs, boiled, shelled and chopped
1 - large vidalia onion, chopped
1 cup(s) miracle whip salad dressing
1/3 cup(s) kraft seven seas green godess salad dressing
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper

Steps:

  • Peel and cut raw potatoes into cubes. Rinse well and boil for 10-12 minutes. Drain and set aside. Make sure these are totally dry before mixing your potato salad. I often set them on a clean towel spread out on a cookie sheet for about half an hour.
  • Boil eggs, shell, rinse with cold water, chop and set aside. Chop Vidalia onion and also set aside.
  • When boiled potatoes are air dried, mix cubed potatoes, chopped eggs and onion in a large mixing bowl.
  • In a separate small bowl mix the miracle whip salad dressing, Green Goddess salad dressing, salt and black pepper. Pour over potatoes, egg and onion mixture and gently mix together. You may top with a gentle shake of paprika, and or sliced boiled eggs. Chill and serve.
  • Note: Some people enjoy more sauce in their salads, so just increase the two salad dressings per your personal taste. Be sure to increase or decrease your salt and pepper as well.

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

DEBBIE'S POTATOE SALAD



DEBBIE'S POTATOE SALAD image

NO MATTER WHERE I TAKE MY POTATOE SALAD EVERONE WANTS ME TO MAKE THEM SOME I DO NOT KNOW WHAT I DO DIFFERENT THAN ANYONE ELSE AND I USUALLY DO NOT MEASURE TO MAKE THIS SO I WILL TRY TO GIVE THIS RECIPE AS ACCURATE AS I CAN HOPE YOU WILL ENJOY.....

Provided by DEBORRAH PARKER @LADYBELLA

Categories     Potato Salads

Number Of Ingredients 9

1 package(s) 5 lbs potatoes peeled and cubed
6 - eggs, hard boiled chopped
1/2 cup(s) sweet pickle salad cubes
2 tablespoon(s) yellow prepared mustard
1 1/2 cup(s) mayonnaise
1 medium onion chopped fine
1/4 cup(s) sugar
1 teaspoon(s) black pepper
1 teaspoon(s) salt

Steps:

  • RINSE POTATOES.AND PUT IN POT AND BOIL TILL TENDER APPROX 15 TO 20 MINUTES.
  • DRAIN POTATOES IN COLANDER TILL ALL WATER IS GONE.
  • POUR BACK INTO POT.
  • ADD ALL THE OTHER INGREDIENTS.MIX WELL.IF IT IS NOT CREAMY ENOUGH ADD MAYONNAISE A LITTLE BIT AT A TIME TILL DESIRED CONSISTANCY IS REACHED.
  • ALSO ADD SOME SALT AND BLACK PEPPER TO TASTE.....

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