MOM'S BEST POTATO SALAD
This is a basic Alabamian potato salad that has tested the time for many important holidays. Easy and tastes awesome, especially on the 2nd day when all the flavors mix. Can be served cold or hot (first day).
Provided by LOGMAN
Categories Potato
Time 1h
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a 2" sauce pan fill with 4-6 peeled chopped potato's (about 1/2" squares).
- pour in larger pan and pour water about 1/2" below top of potato's.
- salt and pepper.
- Bring to boil and simmer for 5-10 min, or until potato is "fork tender".
- chop/dice dill pickle.
- dice medium onion.
- fine dice celery.
- mix 1 cup mayo and 2-3 tablespoons of regular mustard.
- drain potatoes in collander (don't rinse).
- pour hot water from eggs and let sit in cold water.
- peel when cooler and chop.
- salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot).
- GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
- slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
- Cover with saran wrap and let sit over night for best flavor or serve immediately.
- tastes great hot too.
Nutrition Facts : Calories 149.2, Fat 7.7, SaturatedFat 1.6, Cholesterol 109.8, Sodium 372.9, Carbohydrate 15.9, Fiber 1.5, Sugar 2.5, Protein 4.5
MOM'S BEST POTATO SALAD
This recipe was shared with me by my mom. This is THE BEST potato salad I have ever had! Whenever we have family get-togethers, I always ask my mom to bring this salad! The vegetables add such a nice refreshing crunch. My mom also likes to add 1/4 cup diced green pepper and 1/4 cup diced cucumber, but I prefer it without.
Provided by Paula
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes, with skins on, until tender.
- Drain and allow potatoes to cool.
- Once cool enough to handle, remove skins and cut into bite-size cubes.
- Meanwhile, dice onion, carrot, radish, and celery.
- Mix ingredients for dressing and refrigerate until needed.
- Combine potatoes, vegetables, and 2 sliced hard boiled eggs.
- Pour dressing over and mix well to combine.
- Top with remaining sliced egg and sprinkle with paprika if desired.
POTATO SALAD (MY MOM'S--THE BEST!)
The best creamy and light potato salad you ever had, thanks to my Mom! An easy, simple classic that is requested for every outdoor gathering (with NO leftovers!)
Provided by Chef AnitaM
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Peel and boil potatoes in large chunks or thick half moon slices, soaking in ice cold slightly-salted water to chill and keep white.
- Add chopped vegetables, including all green onion parts.
- Gently fold in mayo and sour cream to coat evenly.
- Slice and gently fold in hard-boiled eggs.
- Add salt and pepper last to taste, and paprika on top.
MY MOM'S GOOD OLD POTATO SALAD
I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.
Provided by Andrea Parker
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g
MY MOM'S POTATO SALAD
To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.
Provided by Chef shapeweaver
Categories Potato
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large Dutch oven.
- Add enough water to cover potatoes, cover.
- Boil until fork tender, about 20 to 25 minutes.
- Drain; do not peel potatoes at this point.
- Place in "fridge" for about 30 minutes or until cool enough to handle.
- Remove from "fridge".
- Peel and cut into bite-sized pieces.
- In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
- Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
- Chill for about 4 hours, or overnight is better.
- Before serving, lay one sliced hard-boiled egg in circle in the middle.
- Sprinkle with paprika if desired.
Nutrition Facts : Calories 491.2, Fat 24.2, SaturatedFat 4.3, Cholesterol 170.7, Sodium 676.1, Carbohydrate 60.4, Fiber 4.8, Sugar 14.3, Protein 10.1
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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