MOM'S CLASSIC (CREAMY) POTATO SALAD
This is the Potato Salad I had grown up with...nothing compares to it. So after getting frustrated at my mom's lack of measuring, I was finally able to get the right measurements for my Mom's Classic (Creamy) Potato Salad.
Provided by mgaspervich
Categories Low Protein
Time 1h20m
Yield 8 Cups, 12-20 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
- Remove from water and let cool on the counter.
- Hard boil the eggs.
- Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
- Peel and dice the potatoes and place in a bowl.
- Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
- Dice onion and add to the potato and egg mixture.
- In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
- Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
- Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
- Refrigerate at least 3 hours to let the flavors meld.
- Enjoy!
Nutrition Facts : Calories 247.9, Fat 10.5, SaturatedFat 2.1, Cholesterol 104.1, Sodium 400.3, Carbohydrate 32.5, Fiber 2.6, Sugar 12, Protein 5.7
MOM'S CLASSIC POTATO SALAD RECIPE
Mom's classic potato salad is perfect for summer BBQ's! It's creamy, tangy and absolutely delicious!
Provided by Life Made Simple Team
Categories Side Dish
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
- Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.
Nutrition Facts : Calories 271 kcal, Carbohydrate 31 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 99 mg, Sodium 449 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
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.
MOM'S CREAMY POTATO SALAD
This is my dads favorite potato salad. My mom passed away many years ago but I have her recipe and my dad goes crazy over it when I make it for him
Provided by barbara lentz
Categories Potato Salads
Time 25m
Number Of Ingredients 15
Steps:
- 1. boil the potatoes in salted water until soft. About 15 minutes. Place the onion, pickles and chopped egg in a large bowl. Drain the potatoes and rinse with cold water until cooled and add to bowl.
- 2. Mix all the ingredients for the dressing together except paprika and parsley.Whisk until well incorporated.
- 3. Stir the dressing into the potato mixture. Add the sliced boiled egg to top of dish. Sprinkle with paprika and garnish with fresh parsley.
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!
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4.9/5 (80)Calories 236 per servingCategory Side Dish
- Boil potatoes with peel on for about 25-30 minutes until potatoes are tender, but still firm. After potatoes are cooked, remove from water and allow to cool until cool enough to handle. Peel and dice into small cubes and place in a large mixing bowl.
- Peel and dice 6 of the eggs (save 2 eggs for garnish) and place in the bowl with the potatoes. Add salt and pepper and lightly toss.
- In a small bowl, mix together mayonnaise, sour cream, sugar, mustard, relish, dill and any other mix-ins. Fold mixture into the eggs and potatoes until well combined.
- Slice remaining 2 eggs and layer on top of salad. Garnish with dill weed or paprika. Refrigerate overnight (or at least 6-8 hours).
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- Bring a large pot of water to a boil over high heat. Add in diced potatoes and cook until tender, 10 to 15 minutes. Drain well and rinse with cold water to cool.
- In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, mustard, relish, salt, and pepper.
- Pour dressing over potatoes and toss until combined and everything is well coated. Cover and refrigerate at least 2 hours before serving.
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