Lindas Old Fashioned Potato Salad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

OLD FASHIONED POTATO SALAD

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.

OLD FASHIONED POTATO SALAD RECIPE

Steps:

• Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
• Drain the potatoes and set them aside to cool until you can handle them.
• Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
• Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
• Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
• Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
• Add the pickles and the onions to the potatoes and eggs.
• Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
• Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
• If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

POTATO SALAD

Steps:

• Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.
• Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.
• Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).
• Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).
• Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).
• Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.
• Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!

OLD-FASHIONED HOT POTATO SALAD

Steps:

• Cook potatoes, covered in 1" boiling salted water until just tender, about 35 minutes.
• Saute bacon in skillet till crisp.
• Remove to paper towel.
• In same skillet, saute frankfurters in bacon fat till brown.
• Remove franks.
• In same skillet, reserve 2 tbs. bacon fat.
• Saute 1/2 Cup minced onion until tender but not brown.
• Mix together flour, sugar, salt and pepper;add vinegar and water;stir until blended.
• Stir into sauted onions;simmer until thickened,stirring.
• Add slices of hot peeled potatoes about 1/4 inch thick.
• Add 1/4 Cup minced onion,green pepper,parsley and celery seeds.
• Toss.
• In bowl,arrange in layers potato salad, franks,eggs(sliced lengthwise) and crumbled bacon.

OLD-FASHIONED POTATO SALAD

Steps:

• In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
• Dice the celery stalks, and place to the side with eggs.
• In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
• Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.

OLD-FASHIONED POTATO SALAD

Steps:

• Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
• Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
• Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
• When ready to serve, sprinkle with the chopped parsley.

LINDA'S OLD-FASHIONED POTATO SALAD

Steps:

• Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
• Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
• Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
• When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
• Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
• Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
• Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
• Add to potato mixture, and carefully mix together.
• Adjust flavor with salt, and lots of freshly ground pepper.
• Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
• Makes 4-6 servings.