Pom Pom Potato Salad Recipes

MOM'S MASHED 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 and transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

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.

BAKED POTATO SALAD

Steps:

• In a large bowl, toss the postatoes with oil and dressing mixes.
• Place into 2 ungreased 13x9x2 inch baking pans.
• Bake, uncovered at 400 for 45 minutes or until tender.
• Cool.
• Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon.
• Toss gently.
• Combine remaining ingredients in a small bowl.
• Mix well.
• Pour over salad and mix gently.
• Cover and refrigerate for at least 1 hour.

MOM'S MACARONI AND POTATO SALAD

Steps:

• Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
• Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
• Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

MOM'S EASY POTATO SALAD

Steps:

• In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, salt and pepper to taste, combine all and sprinkle paprika on top and refrigerate to chill.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

POOR MAN'S POTATO SALAD

Steps:

• In a medium bowl, combine potatoes and egg; set aside. In another bowl, combine mayonnaise, onion, mustard, parsley, salt and pepper; stir into potato mixture. Chill.