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.
GRANDMA'S POTATO SALAD
Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 24 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
GREAT GRANDMOTHER IRENE'S RED POTATO SALAD
A twist on boring, old potato salad!
Provided by Meg Smith
Categories Potato Salads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cut red potatoes into bite sized pieces and boil 20-30 minutes. (Until soft) Cook bacon to liking and tear into bite sized pieces after cooled. (Set aside)
- 2. In a large bowl, combine miracle whip, mustard, basil, parsley, salt and pepper. Drain red potatoes and add to miracle whip mixture. Add bacon and eggs to mixture. MIX WELL coating potatoes in mixture. Yummy warm or chill and serve cold.
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
GRANDMA'S REINVENTED POTATO SALAD
Try Grandma's Reinvented Potato Salad at your next potluck! This potato salad with MIRACLE WHIP includes shredded cheddar cheese, too!
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in pan of boiling water 15 min. or just until tender; drain. Cool.
- Place potatoes in large bowl. Add cheese and onions; mix lightly.
- Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled. Top with remaining bacon before serving.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 8 g, Protein 7 g
GREAT GRANDMA'S POTATO SALAD
This is the recipe my mom's grandma used to make potato salad. It is by far the best potato salad I have ever eaten. The dressing is cooked before adding to the potatoes.
Provided by grubb1019
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 466.3, Fat 12.2, SaturatedFat 3.2, Cholesterol 211.9, Sodium 1103.4, Carbohydrate 77.4, Fiber 6.6, Sugar 28.7, Protein 13.4
IRENE'S POTATO SALAD
My family loves my potato salad so if we're having a family gathering, they call and say please don't forget the potato salad or everyone will me mad.
Provided by irene BETHEL
Categories Potato Salads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Bring a large pot of water to boil. Add peeled potatoes and cook until tender and firm about 20 mins. Drain and chop into squares.
- 2. Place eggs in a saucepan and cover with water. Bring water to a boil for 12 to 15 mins.Remove from water, peel and chop.
- 3. In a large bowl add the potatoes, eggs, celery, sweet relish, mustard,pimentoes, mayonnaise,thousand island dressing and sugar,salt and pepper, Mix well sprinkle paprika on top (egg on top optional),put in fridgerator till ready to serve.
GREAT CANADIAN POTATO SALAD
I got this wonderful summer recipe from the Kraft Canada website. This salad is exactly how my Grandma used to make it! YUM! :)
Provided by Nibblets
Categories Potato
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine salad dressing, mustard, celery seed, salt and pepper.
- Add remaining ingredients; mix lightly.
- Refrigerate until ready to serve.
- Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.
Nutrition Facts : Calories 83, Fat 2.5, SaturatedFat 0.8, Cholesterol 44.4, Sodium 314, Carbohydrate 12.7, Fiber 1.4, Sugar 2.7, Protein 2.9
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