Grannys Slushers 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 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.

THE BEST HOMEMADE POTATO SALAD

Steps:

• Hard boil your eggs and set aside.
• Place the unpeeled whole potatoes in a sauce pan and cover with cold water. Gentle bring to simmer and cook until done. About 1/2 hour.
• Cooking will probably take about ½ hour. Keep an eye on your potatoes. You want them done all the way through but not mushy. Use a small pointed knife to assess doneness.
• If you aren't sure, you can pull a potato out and cut it in half. You want to see it cooked all the way through. If you still aren't sure, cut a small piece off and taste.
• While the potatoes are cooking, chop the celery, onion, and egg.
• Then make your salad dressing. If you're making a big salad, use about a cup of mayonnaise.
• To your mayonnaise, add salt, pepper, sweet paprika, dry mustard (use dry or leave out-nothing from a jar), garlic powder, sugar, and a little vinegar or sweet pickle juice. This is now your salad dressing.
• Once the potatoes are cooked all the way through, drain the hot water off carefully.
• Then add cold water to the pan and let the potatoes rest there for a few minutes.
• Cool them just enough that you can handle them. Once they can be handled, peel the skin off and chop into bite size pieces.
• Add the dressing to the potatoes while they are still warm.
• Add the potatoes to a mixing bowl. Put chopped celery, onion, pickle, and egg on top.
• Add the prepared salad dressing and gently mix.
• Gently lift up the ingredients from the bottom of the bowl and turn them. Mix like this until all the potatoes have dressing and the ingredients are mixed in.
• Put in serving bowl, cover, and refrigerate until serving time.
• If you have a hard boiled egg or two left, it looks pretty to slice them and put on top before serving.

OLD FASHIONED POTATO SALAD

Steps:

• Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
• Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
• In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
• Sprinkle with paprika, cover and refrigerate for at least an hour or more.

BEST CLASSIC POTATO SALAD

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.

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 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.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• 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 large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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 SLUSHERS POTATO SALAD

Steps:

• Peel & cube potatoes. Place potatoes in cold water to cover. Cook potatoes on medium heat until just tender. Boil eggs until hard. Chop sweet pickles into small pieces. Chop onion into small pieces.
• In large bowl add mayo, mustard, pickles, salt, pepper & pickle juice. Mix together.
• Chop eggs into small pieces. Add to mixture chopped onion & hard boiled eggs, mix well. Add potatoes and mix well. Serve warm or cold.