Moms Dutch Tater Salad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

UNCLE JEFF'S TATER SALAD

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
• Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
• Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.

MOM'S CLASSIC POTATO SALAD RECIPE

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.

MOM'S DUTCH TATER SALAD

Steps:

• Boil potatoes and eggs until potatoes are tender.
• Drain and let cool.
• Chop other ingredients (celery, onion, pickles). Put in large bowl & mix well.
• Add other ingredients (celery seed, mayonaise, sugar, salt & pepper) to bowl mixture.
• Peel potatoes and eggs. (The skin on the potatoes should peel off easily.)
• Chop potatoes into 1/4 in squares.
• Chop eggs and add potatoes and eggs to bowl mixture.
• Mix well with your hands, then chill the mixture.

HUZARENSLA (DUTCH MEAT AND POTATO SALAD)

Steps:

• Mix all the ingredients together.
• Refrigerate for a couple of hours for best flavor.
• Spread on a platter lined with lettuce leaves and smooth the top.
• Decorate top and sides with dollops of mayonnaise, sliced hard boiled egg, sliced tomato, parsley and a dusting of paprika.
• Serve with your favorite bread.

MOM'S TATER SALAD

Steps:

• Mix together sugar and mayo, add mustard and relish. Let stand for sugar to dissolve. Meanwhile boil potatoes til almost done (otherwise will turn into mashed tater salad). Drain, let cool. Add dressing and onions, adding more mayo and sweet relish as needed. Fold in eggs. I like to have 1-2 extra eggs to slice onto top for looks, sprinkle with paprika.

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 MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

DUTCH POTATO SALAD (HUZARENSALADE)

Steps:

• Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
• Combine dressing ingredients in a small bowl.
• Add all salad ingredients to a large bowl. Mix in dressing.
• Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.

OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD

Steps:

• Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
• Cook potatoes in boiling water until just tender -- do not overcook.
• Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
• Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
• Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
• Heat mixture just to simmering - over a medium heat.
• In another bowl, crack open egg and beat well with a whisk.
• Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
• Pour dressing over potatoes and then add bacon and mix lightly.
• Serve warm.

PAT'S BEST 'TATER SALAD (POTATO SALAD)

Steps:

• After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
• Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
• Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
• Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
• Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
• NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

MY GRANDMA'S PA DUTCH POTATO SALAD

Steps:

• Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
• Keep in mind that some types of potato absorb more mayonaise than others.
• Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
• *note: 15 potatoes or 5 pounds, whichever comes first.