Grannys Danish Potato Salad Recipes

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

MOM'S DANISH POTATO SALAD

Steps:

• Combine first 6 ingredients and bring to a boil.
• Gradually beat in well-beaten eggs.
• Cook, stirring constantly until slightly thickened.
• Remove from heat and add salad dressing.
• Mix well and pour over potato, egg, celery, onion and relish.
• Add more salt and pepper if desired.
• Refrigerate until well-chilled and enjoy.

GRANNY'S DANISH POTATO SALAD

Steps:

• 1. Wash potatoes. Place potatoes, skins on, in a large pot, cover with water, and bring to a boil. Boil potatoes 20-30 minutes, or until fork tender.
• 2. Remove potatoes from heat and rinse in cold water. Let sit about 10 minutes in cool water until they are cooled enough to handle.
• 3. Once cooled, peel potatoes, skins should easily pull off the potatoes. Once peeled, dice potatoes to desired size.
• 4. In a large mixing bowl, combine the diced potatoes, sweet relish, diced hard-boiled eggs, and salt & pepper. Set aside.
• 5. In a saucepan, combine sugar, vinegar, water, and salt & pepper (if desired). Bring to a boil over medium heat.
• 6. Once mixture comes to a boil, quickly wisk/stir in the beaten eggs and continue stirring well for 5 minutes over medium heat or until the mixture starts to slightly thicken (will coat the back of the spoon).
• 7. Once cooked mixture thickens, remove from heat and stir in the mayonnaise. Stir well to combine all ingredients.
• 8. Once the cooked mixture is throughly combined, pour over the potato mixture and stir well.
• 9. You may serve this salad at room temperature or serve chilled.

DANISH POTATO SALAD

Steps:

• 1. In a large pot add some water and bring it to boil; cook the potatoes with the peel for about 10-15 minutes depending on the size of them. They should be nice and tender when done. The potatoes should be covered in water during this cooking process. 2. Use a knife; gently peel of the peel of the potatoes while they are still a little hot. 3. Dice the potatoes in smaller bite-size pieces. 4. In a bowl; add the cream fraiche/sour cream, Greek yogurt, finely chopped chives, finely chopped onions and salt. Mix all the ingredients into a nice dressing. 5. Add the prepared potatoes and gently mix them with the dressing. 6. Decorate the top of the bowl with chopped chives and tomatoes.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

GRANNY'S POTATO SALAD

Steps:

• Wash and peel potatoes. Cut into bite size pieces and boil.
• Drain and add all ingredients.
• Mix together and chill before serving.

DANISH POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 to 25 minutes or just until tender.
• Drain well; cool slightly.
• Peel and cube potatoes.
• Meanwhile, cut fresh green beans into 1-inch pieces.
• In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
• Drain.
• Cool.
• For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
• Gently stir in the potatoes and green beans.
• Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
• If necessary, stir in a little additional milk before serving.