MOM'S POTATO SALAD
So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.
Provided by Donna
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss together.
- chill.
- EAT!
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
MOM'S POTATO SALAD
Make and share this Mom's Potato Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 1h5m
Yield 8 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Serve warm or chill.
MOM'S CREAMY POTATO SALAD
My mom has made this potato salad recipe ever since I can remember. I took her recipe and "tweaked" it a tad. Everyone loves it. It's always a hit at family gatherings and potlucks.
Provided by Fran Murray
Categories Potato Salads
Time 45m
Number Of Ingredients 11
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.
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