Moms Best 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 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 BEST POTATO SALAD

Steps:

• In a 2" sauce pan fill with 4-6 peeled chopped potato's (about 1/2" squares).
• pour in larger pan and pour water about 1/2" below top of potato's.
• salt and pepper.
• Bring to boil and simmer for 5-10 min, or until potato is "fork tender".
• chop/dice dill pickle.
• dice medium onion.
• fine dice celery.
• mix 1 cup mayo and 2-3 tablespoons of regular mustard.
• drain potatoes in collander (don't rinse).
• pour hot water from eggs and let sit in cold water.
• peel when cooler and chop.
• salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot).
• GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
• slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
• Cover with saran wrap and let sit over night for best flavor or serve immediately.
• tastes great hot too.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

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.

POTATO SALAD (MY MOM'S--THE BEST!)

Steps:

• Peel and boil potatoes in large chunks or thick half moon slices, soaking in ice cold slightly-salted water to chill and keep white.
• Add chopped vegetables, including all green onion parts.
• Gently fold in mayo and sour cream to coat evenly.
• Slice and gently fold in hard-boiled eggs.
• Add salt and pepper last to taste, and paprika on top.