Mums Potato Egg Salad Recipes

MUM'S POTATO & EGG SALAD

Steps:

• 1. Peel, cut and boil potatoes. Don't boil them too long. You don't want them to get soft. Drain, put in a bowl or container, cover and cool in fridge for a couple of hours.
• 2. Hard boil eggs. Set aside and let cool. You can also cover them and cool them in the fridge.
• 3. When you are ready to prepare your salad, remove potatoes and eggs from fridge. In a large bowl, cut potatoes into smaller pieces.
• 4. Next, peel eggs and chop them up into the potato.
• 5. Chop onion greens and add to bowl.
• 6. Shake salt and pepper on salad, "to taste". Mix gently.
• 7. Dressing: Put Miracle Whip in a cup or jar. Add mustard, sugar and milk (1 tsp at a time) until it is a desirable, smooth consistency. Pour dressing on contents of bowl a little at a time. Gently mix through until it lightly coats the potato & egg and is a balance you like. As much or as little as you like will make it perfect for you. I don't like it runny.
• 8. cover with cling wrap and place in fridge to chill before serving. I think it tastes better after sitting for a few hours. Remove from fridge, stir it around and serve.

MOM'S 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, cool, and set aside.
• Combine chopped eggs, pickles, apple, and red onion in a large bowl. Add potatoes once cool.
• Add remaining ingredients and mix until well combined. Refrigerate 1-2 hours before serving.
• Optional: Sprinkle top with a little paprika for color and extra flavor.

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.

MY MOM'S POTATO SALAD WITH CARROT AND EGG

Steps:

• Soak potatoes in a bowl of water to draw out the bitterness.
• Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
• Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
• Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
• Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MOM'S POTATO & EGG SALAD

Steps:

• Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
• While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
• Adjust salt, pepper, and sugar if necessary.
• Combine everything together, and chill. Enjoy!