NOT YO MAMA'S POTATO SALAD
Say goodbye to potato salad drenched in mayo. Not Yo Mama's Potato Salad is made with a light vinaigrette, spices, and crispy bacon that is anything but boring.
Provided by Melissa Stadler, Modern Honey
Categories Salad
Time 35m
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot filled with water and bring to boil over high heat. Generously salt water. Reduce heat to medium-low and cook until potatoes are fork-tender, 15-20 minutes, depending on potato size. Drain and set aside.
- While potatoes are cooking, place the bacon in a large skillet over medium-high heat. Cook until crispy, turning as needed. Place on paper towel lined plate. Once cooled, break into bite-size pieces.
- In a small bowl, mix olive oil, vinegar, mustard, sugar, salt, and pepper. Drizzle over warm potatoes. Top with crispy bacon, green onions, parsley, and optional parmesan. Season with additional salt and pepper.
- Serve warm, room temperature, or cold. Best served warm while bacon is nice and crispy.
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 507 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
NOT MY MOMMA'S POTATO SALAD
There is no picnic with out Potato Salad. So get out the chicken, hot dogs and ribs and serve my potato salad as a great side dish. Coming up in a large family, I thought my Mom's potato salad was the best I ever ate. It was always consider as a special side dish for us. Mayo, onions, celery, sweet pickle relish and lot's of...
Provided by Carol White
Categories Potato Salads
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large 3 - 5 quart pot, filled with a little over half of water, add 1 tablespoon of salt and potatoes, cover and bring to a boil over high heat. Cook until just fork tender but do not over cook ( 5 - 7 minutes). Drain potatoes and let cool.
- 2. While the potatoes are cooling, make the dressing for the potato salad. In a medium size bowl, combine olive oil, cooking crème, mayo, mustard, garlic, celery seeds and half of the parsley. Mix well, then set aside.
- 3. After potatoes have cool down, add them to the bowl; toss with dressing. Then add dice peppers, chives, and hard boiled eggs. Mix well, then season to taste with salt and pepper. Let salad chill to allow all the flavors come together.
- 4. Serve salad in a bed of lettuce and garnish with sliced cherry tomatoes and the balance of parsley.
MAMA'S POTATO SALAD
This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.
Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
NOT YOUR MOMMA'S POTATO SALAD
I'm not a huge potato salad fan, but I do enjoy it prepared this way. It's like a fully loaded baked potato in salad form. Cooking time included chilling time. I hope you will enjoy this tasty salad.
Provided by Baby Kato
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes in large pot of cold salted water and bring to a boil.
- Cook potatoes until they are tender, drain and cool.
- In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently.
- Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour.
- When ready to serve garnish your potato salad with the chives, cheese and chili powder.
Nutrition Facts : Calories 197.9, Fat 10.2, SaturatedFat 4.5, Cholesterol 21.1, Sodium 321.4, Carbohydrate 23.6, Fiber 3.1, Sugar 3.2, Protein 4
MAMA'S POTATO SALAD
Steps:
- Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving.
MOMMA'S POTATO SALAD
My mother used to make the best potato salad. Anytime we had a family gathering everyone requested she make her potato salad. Unfortunately I lost my mother before I could get her original recipe, but from experience of knowing the ingredients she used this recipe is the closest I have came. It's the same but not my mothers touch, as everyone would know a mother's touch is always the best. Hope you enjoy this as much as I do.
Provided by Marsha D.
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain potatoes.
- In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish.
- Set aside.
- In a small bowl, mix together mayonnaise, mustard, salt and pepper.
- Combine mayonnaise mixture to the potato salad and mix well.
- Sprinkle paprika over top of salad and chill for 1 hr before serving.
- Note: You may add more seasoning of each if needed and more mayonnaise if needed.
- It can also be served warm.
Nutrition Facts : Calories 390.5, Fat 16.9, SaturatedFat 3.1, Cholesterol 151.5, Sodium 813.5, Carbohydrate 52.6, Fiber 5.3, Sugar 7.1, Protein 9.2
MAMA'S POTATO SALAD
I love to try new potato salad recipes, and this is very traditional. I must confess, I've never put sugar in potato salad before, and it's not my favorite. I made this more savory with pickles and dill relish, but I think a lot of people prefer the sweet taste. I also doubled the eggs (personal preference), but I'll post as written. Overall, I'd say this recipe is a classic and very good. It's just not my style. Recipe courtesy of Taste of Home and Sandra Anderson New York, New York.
Provided by AmyZoe
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large kettle, cook potatoes in boiling salted water until tender.
- Drain and cool.
- Peel potatoes and cut into chunks.
- Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion.
- In a small bowl, mash yolks.
- Stir in mayonnaise, milk, mustard, sugar, salt, and pepper.
- Pour over potatoes and toss well.
- Adjust seasonings if necessary.
- Spoon into a serving bowl.
- Garnish with egg slices and paprika.
- Chill until serving.
Nutrition Facts : Calories 162.6, Fat 3.7, SaturatedFat 1.3, Cholesterol 96.3, Sodium 271.7, Carbohydrate 26.4, Fiber 2.8, Sugar 5.8, Protein 6.4
MOMMA PAT'S POTATO SALAD
My momma is known for her salads and she makes them only on special occasions. When the holidays come around, we know our favorite potato salad will be made! The longer this potato salad sits, the better it gets. Make this one the day before so all the flavors marinate in the fridge overnight!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
- Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
- Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
- Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
- Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.
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