MY GRANDMA'S BEST POTATO SALAD RECIPE
Steps:
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
AUTHENTIC GERMAN POTATO SALAD
This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
KILLER POTATO SALAD
I made up this recipe years ago and couldn't count the times I've made it. It got its name when my little nephew looked up at me and said, "Auntie Mary, this is KILLER potato salad!" Everyone who tries it demands the recipe.
Provided by Mary Mayers
Categories Potato Salads
Time 1h
Number Of Ingredients 12
Steps:
- 1. Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
- 2. In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
- 3. In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
- 4. Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.
KILLER POTATO SALAD
This potato salad is crisp, creamy and delicious! To date, it's one of the best I've had...and I'm damn picky about my potato salads :) Hope you enjoy it as much as I have!
Provided by Chez Shonna
Categories Summer
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the bacon and eggs and set aside.
- Boil the potatoes and while the potatoes are boiling, prepare the rest of your ingredients. Dice the celery, red onion, dill (if using fresh), as well as all other ingredients.
- When the potatoes are done strain and peel of some (or all, if that's your choice) of the skins and toss into the bowl. Peel the eggs and dice. Dice the bacon and mix together.
- Taste and feel free to be more liberal with the mayonnaise and mustard, until desired moistness is reached.
- This is best made 24 hours you eat, as the flavors meld better. If you do this, add the bacon right before you serve, as it is awesome to have the crunch of the bacon.
Nutrition Facts : Calories 444.6, Fat 26.7, SaturatedFat 7.5, Cholesterol 124, Sodium 571.8, Carbohydrate 40.3, Fiber 4, Sugar 4.8, Protein 12
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