Mom Pooleys Potato Salad Recipes

MY MOM'S GOOD OLD POTATO SALAD

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MOM'S POTATO SALAD

Steps:

• Combine all ingredients.
• Serve warm or chill.

MOM'S CREAMY POTATO SALAD

Steps:

• 1. In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes until fork tender; drain well and cool long enough to handle. Peel (with a paring knife) and cube potatoes. Transfer to a large bowl; add onions and eggs. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, yellow mustard, salt and curry powder. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly (preferably overnight). Makes 8 servings.
• 2. Serve with additional hard-cooked eggs, sliced, as decoration and sprinkle lightly with paprika (and parsley, if desired).
• 3. You can double the recipe (use 5 lbs potatoes) for larger groups.

MY MOM'S POTATO SALAD

Steps:

• Boil potatoes and cut into cubes, cool.
• Cut the vegetables and eggs up to whatever size you prefer.
• Combine veggies with potatoes and toss.
• Add mayo, mustard, horseradish, salt and pepper to taste. Stir.
• Better after it has time to "sit".

MY MOM'S POTATO SALAD

Steps:

• Place potatoes in a large Dutch oven.
• Add enough water to cover potatoes, cover.
• Boil until fork tender, about 20 to 25 minutes.
• Drain; do not peel potatoes at this point.
• Place in "fridge" for about 30 minutes or until cool enough to handle.
• Remove from "fridge".
• Peel and cut into bite-sized pieces.
• In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
• Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
• Chill for about 4 hours, or overnight is better.
• Before serving, lay one sliced hard-boiled egg in circle in the middle.
• Sprinkle with paprika if desired.

MOM'S BEST POTATO SALAD

Steps:

• Boil potatoes, with skins on, until tender.
• Drain and allow potatoes to cool.
• Once cool enough to handle, remove skins and cut into bite-size cubes.
• Meanwhile, dice onion, carrot, radish, and celery.
• Mix ingredients for dressing and refrigerate until needed.
• Combine potatoes, vegetables, and 2 sliced hard boiled eggs.
• Pour dressing over and mix well to combine.
• Top with remaining sliced egg and sprinkle with paprika if desired.

MOM'S EASY POTATO SALAD RECIPE

Steps:

• Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
• Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
• In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

MOM POOLEY'S POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, onions, celery, and pickle relish.
• In a small bowl, blend the mayonnaise, mustard, celery seed, salt, and pepper to taste; add to potato mixture and toss to coat throughly.
• Chill as long as overnight.
• Before serving, toss again and garnish with eggs.
• NOTE: you may add more mayonnaise if desired and substitute the pickle relish for chopped sweet or dill pickles. Add a splash of the pickle juice to mayo mixture for added flavor.