Mommas 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.

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

MOMMA'S POTATO SALAD

Steps:

• Cook and drain potatoes.
• In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish.
• Set aside.
• In a small bowl, mix together mayonnaise, mustard, salt and pepper.
• Combine mayonnaise mixture to the potato salad and mix well.
• Sprinkle paprika over top of salad and chill for 1 hr before serving.
• Note: You may add more seasoning of each if needed and more mayonnaise if needed.
• It can also be served warm.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MAMA'S POTATO SALAD

Steps:

• Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving.

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

MOM'S MASHED 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 transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

MOMMA PAT'S POTATO SALAD

Steps:

• Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
• Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
• Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
• Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
• Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

MOMMAS BEST POTATO SALAD

Steps:

• cut potatoes into small pieces and boil.
• Cut the entire package of bacon into 1/4 inch pieces. then fry crispy.
• In a large mixing bowl combine potatoes,green onions (chopped), bacon, mayo(yes the whole jar), mustard, salt and pepper.fold and leave lumpy or mix until smooth. (I prefer smooth.).

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.