Grandma Sharons Baked Potato Salad Recipes

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GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

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 let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

GRANDMA'S BAKED POTATO SALAD



Grandma's Baked Potato Salad image

Grandma Sharon shared this recipe with me when my daughter was in the Daisy Girl Scouts. All the troops here in town were meeting together with their mothers for a Girl Scout potluck. Grandma Sharon said that she had the prefect recipe for serving a lot of people or a small group. This recipe can be doubled or tripled and still...

Provided by Roda Laser

Categories     Potato Salads

Number Of Ingredients 8

8 potatoes, boiled and diced
1 lb velveeta cheese
1/2 c chopped green onion
1/2 c chopped bell pepper
1 c mayonaise
natural seasoning salt - to taste or just salt & pepper
1/2 lb bacon
1/4 c black or green olives

Steps:

  • 1. Heat oven to 325. In baking dish, mix together all ingredients except bacon and olives; set aside.
  • 2. Fry bacon crisp and then crumble.
  • 3. Slice the olives.
  • 4. Mix the bacon and olives together and sprinkle over the top of the potato salad.
  • 5. Bake for 45 minutes.

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  • Boil the potatoes until they are fork tender. (If you're not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.
  • Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet and remove the pan from heat.
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