Farmhouse Potato Salad Recipes

GRANDMA'S POTATO SALAD

Grandma's Potato Salad image

Provided by Nancy Fuller

Time 35m

Yield 8 side servings

Number Of Ingredients 10

Ingredients

3 pounds red potatoes
Salt
1 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons yellow mustard
2 stalks celery, chopped
2 chives, chopped
1 white onion, finely chopped
Freshly ground black pepper
6 hardboiled eggs, chopped

Steps:

Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

CREAMY POTATO SALAD

Creamy Potato Salad image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 hard-boiled eggs, chopped
3 scallions, sliced
2 celery stalks, chopped fine
2 shallots, chopped fine
1 lemon, juiced

Steps:

Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.

FARMHOUSE POTATO SALAD

Farmhouse Potato Salad image

I got this recipe from a cooking show on 3ABN network called "Let's Cook Together." It used tofu instead of eggs and vegenaise in place of nayonnaise, but can easily be adapted to the non-vegan version by using real mayonnaise and evaporated milk. It is a yummy recipe and we have made it both ways. The family loved it both ways and cleaned out the bowl. Cook time includes the time to cook the potatoes and to saute the toful if using it.

Provided by OceanLuvinGranny

Categories Potato

Time 30m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

5 large russet potatoes, cooked in their skins cooled and chopped. Leave peels on when you chop them
2 bunches green onions, sliced (tops only)
5 celery ribs, sliced
3/4 cup sliced black olives
3 tablespoons sweet pickle relish (if you prefeer dill, use that)
1 (16 ounce) package extra firm tofu, drained will (or if you are making it the regular way, 5 boiled eggs, peeled and chopped)
1 tablespoon nutritional yeast flakes
1 tablespoon chicken style seasoning
salt
1 dash turmeric
1 dash garlic powder
1 dash onion powder
1 dash cumin
1 cup vegan mayonnaise, 1/3 c rice milk (or 1 c regular mayonnaise)

Steps:

If using tofu in place of the eggs, slice tofu in half horizontally, then slice and cube. If using eggs, boil them, cool them, peel them and chop them, then set them aside. Put the tofu in a hot skillet with olive oil. Sprinkle on the seasonings and stir. Gently stir and saute until well coated with the seasonings. Turn the heat down and let gently cook while you toss the other ingredients to gether. If using the egg, add it to the other veggies at this time.When all is combined, add the dressing (either the vegenaise one or the real mayonnaise one). Toss well and then chill. Can also use Miracle Whip if you like it better then the mayonnaise.

Nutrition Facts : Calories 381.4, Fat 8.7, SaturatedFat 1.6, Cholesterol 4, Sodium 351.8, Carbohydrate 66.2, Fiber 10.1, Sugar 6.6, Protein 14.4

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