Aunt Nancys Potato Salad Recipes

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CREAMY POTATO SALAD



Creamy Potato Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 hard-boiled eggs, chopped
3 scallions, sliced
2 celery stalks, chopped fine
2 shallots, chopped fine
1 lemon, juiced

Steps:

  • Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
  • In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.

AUNT TC'S POTATO SALAD



Aunt TC's Potato Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
10 pounds red potatoes
2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise

Steps:

  • Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
  • Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

AUNT KATHY'S FRENCH POTATO SALAD



Aunt Kathy's French Potato Salad image

My Aunt Kathy is a great cook and this is her version of potato salad. No yellow mustard, eggs or pickle relish. Much more elegant option. She serves it at ladies luncheons and family gatherings. There is never any left. I am asked to bring this to most BBQ's. I added crisp bacon to it for a twist.

Provided by Nancy R

Categories     Potato Salads

Time 35m

Number Of Ingredients 11

6 c red new potatoes, unpeeled
1/2 c mayonnaise
3/4 c sour cream, or plain greek yogurt
3/4 c scallions, white and green part
1 Tbsp dill, dried
1/2 Tbsp celery seed
1/2 Tbsp black pepper
1 Tbsp sea salt
1 1/2 Tbsp dijon mustard
crisp bacon (optional)
garnish with scallions and dill weed

Steps:

  • 1. Steam and cool potatoes. Making sure that they are still some what firm for slicing.
  • 2. Cut cooled and unpeeled potatoes into 1/8" slices
  • 3. Mix the remaining ingredients in a bowl. Pour over the potatoes. Toss to coat Chill well. Better the next day as the flavors meld.
  • 4. If adding bacon do right before serving. Mix it in and garnish with it as well.

MAMA'S SOUTHERN STYLE POTATO SALAD



Mama's Southern Style Potato Salad image

Number Of Ingredients 9

5 lbs of potatoes
4 hard boiled eggs
1.5 cups of mayo
1 Tbsp mustard
3/4 cups of sweet salad cubed pickles
1/4 cup plus 2 Tbsp of sweet pickle juice
1 (4 oz) jar of pimentos with juice
1.5 teaspoon of salt
3/4 teaspoon of black pepper

Steps:

  • Rinse and scrub potatoes and place whole and unpeeled in a large pot of salted water along with the eggs. Bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.
  • Remove the eggs and place into ice water to cool. Remove potatoes from hot water and set aside until cool enough to handle, but still warm. Peel and cut potatoes into cubes and place into a large serving bowl. Add salt, pepper, pimentos and pickles to the potatoes. Peel and chop cooled eggs and add to the potatoes.
  • In a separate bowl, combine mayo, mustard and pickle juice. Add mayo mixture to potatoes and stir to combine. Taste to adjust seasonings. Chill overnight before serving.

AUNT NANCY'S GRAPE SALAD



Aunt Nancy's Grape Salad image

A light refreshing salad for hot summer days, super simple and only 3 ingredients! Always a hit.

Provided by Nancy The Blonde

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 3

1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) tub whipped cream cheese
2 cups halved seedless red grapes

Steps:

  • In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.6 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 9.7 g, Sodium 99.1 mg, Sugar 14.2 g

AUNT ELEANOR'S POTATO SALAD



Aunt Eleanor's Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 9

2 pounds red potatoes, scrubbed well
2 eggs
1/2 cup mayonnaise
3 tablespoons grainy mustard
3 stalks celery, chopped
1 pickle, finely chopped or 2 tablespoons pickle relish
2 tablespoons white vinegar
Paprika
Salt

Steps:

  • In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving.

GRANDMA'S POTATO SALAD



Grandma's Potato Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 8 side servings

Number Of Ingredients 10

3 pounds red potatoes
Salt
1 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons yellow mustard
2 stalks celery, chopped
2 chives, chopped
1 white onion, finely chopped
Freshly ground black pepper
6 hardboiled eggs, chopped

Steps:

  • Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
  • In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

AUNT NANCY'S GERMAN POTATO SALAD



Aunt Nancy's German Potato Salad image

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Aunt Nancy and Uncle Jay.

Provided by Claudia McClaran @cjmcclaran

Categories     Potato Salads

Number Of Ingredients 5

6 to 8 - small to medium sized potatoes, boiled in jackets
1 small onion, diced fine
1 cup(s) finely diced bacon
2 tablespoon(s) vinegar
- chives

Steps:

  • Boil potatoes in jackets until done and let cool.
  • Peel potatoes and slice real thin.
  • While peeling and slicing potatoes, cook bacon and brown really well.
  • Slice potatoes and onion into a large bowl; pour in vinegar and sprinkle with chives, just enough for a little color.
  • While bacon is still hot, pour over mixture (both meat and grease). Add salt and pepper to taste.
  • This is good for picnics because it really lasts a long time without refrigeration.

AUNT NANCY'S POTATO SALAD



Aunt Nancy's Potato Salad image

Number Of Ingredients 10

4 large red potatoes, cooked and peeled
2 teaspoon vinegar
2 teaspoon sugar
1/2 cup onion, chopped
1 cup celery, chopped
1/2 cup sweet pickles, chopped
3 teaspoon salt
3 teaspoon celery seed
1 1/2 cups mayonnaise
4 hard boiled eggs, chopped

Steps:

  • Cut up cooked and peeled potatoes into cubes. Sprinkle potatoes with sugar and vinegar. Add the chopped onion, celery, pickle, salt, celery seed, and mayonnaise. Fold in the hard cooked eggs. Chill and serve.

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