Grannys Danish Potato Salad Recipes

THE BEST HOMEMADE POTATO SALAD

Steps:

• Hard boil your eggs and set aside.
• Place the unpeeled whole potatoes in a sauce pan and cover with cold water. Gentle bring to simmer and cook until done. About 1/2 hour.
• Cooking will probably take about ½ hour. Keep an eye on your potatoes. You want them done all the way through but not mushy. Use a small pointed knife to assess doneness.
• If you aren't sure, you can pull a potato out and cut it in half. You want to see it cooked all the way through. If you still aren't sure, cut a small piece off and taste.
• While the potatoes are cooking, chop the celery, onion, and egg.
• Then make your salad dressing. If you're making a big salad, use about a cup of mayonnaise.
• To your mayonnaise, add salt, pepper, sweet paprika, dry mustard (use dry or leave out-nothing from a jar), garlic powder, sugar, and a little vinegar or sweet pickle juice. This is now your salad dressing.
• Once the potatoes are cooked all the way through, drain the hot water off carefully.
• Then add cold water to the pan and let the potatoes rest there for a few minutes.
• Cool them just enough that you can handle them. Once they can be handled, peel the skin off and chop into bite size pieces.
• Add the dressing to the potatoes while they are still warm.
• Add the potatoes to a mixing bowl. Put chopped celery, onion, pickle, and egg on top.
• Add the prepared salad dressing and gently mix.
• Gently lift up the ingredients from the bottom of the bowl and turn them. Mix like this until all the potatoes have dressing and the ingredients are mixed in.
• Put in serving bowl, cover, and refrigerate until serving time.
• If you have a hard boiled egg or two left, it looks pretty to slice them and put on top before serving.

MOM'S POTATO SALAD

Steps:

• Combine all ingredients.
• Serve warm or chill.

GRANNY'S DANISH POTATO SALAD

Steps:

• 1. Wash potatoes. Place potatoes, skins on, in a large pot, cover with water, and bring to a boil. Boil potatoes 20-30 minutes, or until fork tender.
• 2. Remove potatoes from heat and rinse in cold water. Let sit about 10 minutes in cool water until they are cooled enough to handle.
• 3. Once cooled, peel potatoes, skins should easily pull off the potatoes. Once peeled, dice potatoes to desired size.
• 4. In a large mixing bowl, combine the diced potatoes, sweet relish, diced hard-boiled eggs, and salt & pepper. Set aside.
• 5. In a saucepan, combine sugar, vinegar, water, and salt & pepper (if desired). Bring to a boil over medium heat.
• 6. Once mixture comes to a boil, quickly wisk/stir in the beaten eggs and continue stirring well for 5 minutes over medium heat or until the mixture starts to slightly thicken (will coat the back of the spoon).
• 7. Once cooked mixture thickens, remove from heat and stir in the mayonnaise. Stir well to combine all ingredients.
• 8. Once the cooked mixture is throughly combined, pour over the potato mixture and stir well.
• 9. You may serve this salad at room temperature or serve chilled.