Dees Potato Salad Recipes
DEE'S POTATO SALAD
Steps:
- Boil potatoes in the skin until you can easily pierce with a knife. Drain and allow to cool. Peel and chop into chunks. Mix together potatoes, eggs, celery, and onion. Mix mustard, vinegar and mayonnaise, then gently blend into potato mixture. Sprinkle with paprika.
NEW YORK DELI POTATO SALAD
I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere. After much searching, a friend on Long Island sent me this recipe which comes as close to perfection as any I've tried. The recipe may be cut down as the quantities are for a party.
Provided by Brad Beckwith
Categories Potato
Time 1h
Yield 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Steam potatoes over 32-40 oz. water.
- Peel while hot. (You can actually scrape off the skin by hand under cold water.).
- Cool in refrigerator for at least one hour.
- Mix next seven ingredients in a bowl, adding oil last.
- Slice the potatoes in 1/4" slices into a very large bowl.
- Fold in the mixture.
- Chill overnight.
- Add Hellman's mayo to desired consistency.
- Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).
DEE'S TRI COLORED POTATO SALAD
I have had many potato salads in my lifetime. I like this one the best. I grew up with them made only with russet potatoes by my mom. I never liked hers because it us too mushy and russets make a grainy texture. I discovered I liked the texture and flavor of red potatoes better. Then when tri colored potatoes came out several yr ago, I started using them. I love the look of the yukon gold, red & purple potatoes in this salad. This is a borrowed net pic. I will post my pic when I make it tomorrow.
Provided by Dee Stillwell @LILLYDEE
Categories Potatoes
Number Of Ingredients 13
Steps:
- I like to steam my potatoes of this salad so the purple taters don't bleed their color so much. Steam until tender but not overdone & mushy. You can also use the steam water to cook the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes. Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!
DEE'S POTATO SALAD
Even picky eaters and kids love my potato salad. I have held on to this recipe for almost 20 years without sharing it. ENJOY!
Provided by Deanna Beach @deebeach65
Categories Potato Salads
Number Of Ingredients 7
Steps:
- Boil cubed potatoes until tender. Drain and let cool. When cool, place in a large bowl. Add the chopped onion and dill pickle relish to the potatoes.
- Separate the boiled eggs yolks from the white. Chop up the egg whites and place in with the potatoes. Place the boiled egg yolks in a medium size bowl and mash them with a fork until fine.
- Add the cup of mayo to the bowl with the egg yolks. Next, add the ranch dressing powder to the bowl. I recommend a small hand mixer or a small hand blender to mix the powder, mayo and egg yolks. If it is too thick, I add a little dill pickle juice. Mix until creamy. Add to the large bowl of potatoes, onions, and dill pickle relish and mix well.
- Place in a covered dish and put in the fridge. Serve when chilled.
DEE'S POTATO SALAD DRESSING
This came from a friend of mine who lived in TN who passed away about 5 years ago. Her Grandmother always made this and it is an excellant dressing. It is a tad sweet so you can cut back on the sugar if you like but I find it even better after it has sat over night so the potatoes have a chance to soak up the flavors! I also add cut up hard boiled eggs to my potato salad. To be honest I have no idea how much it makes and how many servings. I make this when I am having company and I boil about 5 lbs of potatoes and it cover that amount.
Provided by Mnheartbreaker
Categories Salad Dressings
Time 1h10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler bring eggs, vinagar, and sugar to a boil, stir constantly. Cool. When cool add 1 Cup Mayo, and 1 T mustard.
Nutrition Facts : Calories 277.4, Fat 14.8, SaturatedFat 2.4, Cholesterol 80.7, Sodium 330, Carbohydrate 34.7, Fiber 0.1, Sugar 27.7, Protein 2.5
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