Great Grandmas Potato Salad Recipes

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 CLASSIC POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

CONTEST-WINNING GRANDMA'S POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight. , Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.

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.

GRANDMA JEAN'S POTATO SALAD

Steps:

• Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

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 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.

MY GRANDMA'S POTATO SALAD

Steps:

• Start large pot of water boiling for potatoes.
• Peel and cut potatoes into chunks. (I've heard that it's best to boil potatoes whole. I have never done that and my potato dishes always turn out fine, but please do what you feel is best, and/or give me some tips!).
• Boil potatoes.
• Drain potatoes.
• Hard boil eggs. Put eggs into a pot with enough room to keep them separated as best as possible. Put cold water up to about an inch above them in the pot, and then bring to a rolling boil. Let boil for 10 minutes, then take them off the heat immediately and pour cold water over them to stop the cooking process. Let cool completely, peel (I find it useful to bang the eggs with enough heft against a hard surface to crack the shell), then slice and dice them to the size you prefer to be put into the salad.
• Finely dice the bell pepper, onion, and celery.
• Combine potatoes, eggs, and vegetables. Add mayonnaise, salt, and pepper. Mix well.
• I am letting mine sit overnight in the fridge to let all the flavors have a better chance of melding together.

GREAT GRANDMA'S POTATO SALAD

Steps:

• Boil potatoes until soft (about 20 minutes), peel, and dice into bite sized pieces.
• Mix eggs, salad dressing, mustard, sugar, vinegar, and salt.
• Melt the margarine in a deep skillet and add dressing mix.
• Cook dressing on medium heat, stirring frequently, until boiling and pulling away from sides of pan.
• Pour dressing over diced potatoes, celery, hard boiled eggs, and onions. Mix well.
• Sprinkle on celery seed to taste.
• Refrigerate and serve when cooled.

GRANDMA'S POTATO SALAD

Steps:

• In top of a double boiler over boiling water, heat water, butter and vinegar.
• In bowl, beat eggs, add sugar and cornstarch.
• Add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes.
• Remove from the heat and cool.
• Stir in the salad dressing and fold in the whipped cream.
• In a large bowl, toss the potatoes, onions and green onions, celery, green pepper if using, salt and pepper.
• Pour dressing over, toss and mix gently.
• Chill.
• Garnish with sliced hard cooked eggs and paprika.