Grannys 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.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

GRANDMA'S POTATO SALAD

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.

GRANNYS MUSTARD POTATOES SALAD

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)

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.

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.

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.