Mama Iuliuccis Potato Salad Recipes

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MAMA'S POTATO SALAD



Mama's Potato Salad image

This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 12

3 to 3-1/2 pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Additional hard-boiled large eggs, sliced
Paprika

Steps:

  • In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

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 transfer potatoes to a large bowl.
  • Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

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

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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

MY MAMA IULIUCCI'S "DON'T SKIP A STEP" SPAGHETTI SAUCE



My Mama Iuliucci's

My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!

Provided by Karen..

Categories     Sauces

Time 3h15m

Yield 1 Large pot of sauce

Number Of Ingredients 16

2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 tablespoon parsley
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
2 onions, chopped
2 cloves garlic, chopped
Italian sausage or home-made meatballs
1 -2 spareribs (optional)
leftover cooked chicken thighs or chicken leg (optional)
pepperoni (optional)

Steps:

  • Combine tomato products in large stock pot or dutch oven.
  • Add a 28 ounce can of water and stir.
  • Bring to a boil and reduce to a simmer.
  • Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
  • In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
  • Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
  • Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
  • Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
  • Fry onions and garlic until tender and aromatic.
  • Remove pan from heat.
  • Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
  • Pour and scrape it all into the simmering sauce.
  • Stir to combine.
  • Let simmer for 3 hours or until desired consistency, stirring occasionally.
  • I keep mine only half way covered, so it cooks down and gets thick and rich.
  • Remove pepperoni, chicken and ribs if used.
  • Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
  • Discard pepperoni, eat it, or chop it up and add it back to sauce.
  • Serve over your favorite pasta and enjoy.

Nutrition Facts : Calories 1106, Fat 20.3, SaturatedFat 9.6, Cholesterol 44, Sodium 5923.4, Carbohydrate 206.3, Fiber 45.9, Sugar 123.8, Protein 57.4

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