MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- 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 mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
OLD FASHIONED POTATO SALAD RECIPE
This old fashioned potato salad recipe has been passed down through generations of my family. It's hands down the best potato salad recipe I've ever tried, and you're gonna love it!
Provided by Down Redbud Drive
Categories Side Dish
Time P1DT1h15m
Number Of Ingredients 8
Steps:
- Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
- Drain the potatoes and set them aside to cool until you can handle them.
- Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
- Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
- Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
- Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
- Add the pickles and the onions to the potatoes and eggs.
- Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
- Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
- If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.
Nutrition Facts : Calories 163 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2/3 cup, Sodium 406 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GRANDMA'S POTATO SALAD
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 side servings
Number Of Ingredients 10
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.
MUSTARD POTATO SALAD
This superhealthy salad is the perfect summer side dish
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.
Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
HONEY-MUSTARD POTATO SALAD
Whenever there is a picnic or cookout, I am asked to bring my potato salad. It's tangy and a little different. -Alicia Quadrozzi, Escondido, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
GRANNYS MUSTARD POTATOES SALAD
This is my dad's recipe. He was very good in the kitchen. You can serve it cold or warm and it's yummy either way.
Provided by tamra donham
Categories Potato Salads
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Boil potatoes until soft. Drain water. Add relish, mustard and mayo. You can adjust the mustard and mayo to your taste. Mash completely and blend to a creamy consistency.
- 2. Add pepper,salt and garlic salt. Mix thoroughly. Set aside.
- 3. Chop onion and eggs in very small pieces or use a food processor.
- 4. Mix onion and eggs with potatoes until well blended. Garnish the top with boiled egg slices and sprinkled chili powder.(optional)
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