Moms Classic Creamy Potato Salad Recipes

CLASSIC POTATO SALAD

Steps:

• Place potatoes in a very large pot of cold water then bring to a boil. Boil for 20-30 minutes or until a knife can be easily inserted into the centers.
• Meanwhile, place eggs in a saucepan then cover with cold water 1" above the tops. Bring to a boil, place a lid on top, and then remove from heat and let sit for 12 minutes. Drain then plunge into ice water or run under cold water for a few minutes. Peel eggs then chop and place into the refrigerator.
• Mix dressing ingredients together in a small bowl then set aside.
• When potatoes are tender, remove to a colander with tongs. When cool enough to handle, but still warm, use a paring knife to help peel potatoes then chop into large pieces and place in a large bowl. Drizzle 3/4 of the dressing over the warm potatoes then toss to combine. Cover then refrigerate for at least 1 hour, or up to overnight.
• When ready to serve, add remaining dressing, 1/2 cup mayonnaise, chopped hard boiled eggs, and salt to potatoes then mix to combine, adding more mayonnaise to reach desired consistency.

MOM'S CLASSIC POTATO SALAD RECIPE

Steps:

• Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
• Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MOM'S CLASSIC (CREAMY) POTATO SALAD

Steps:

• Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
• Remove from water and let cool on the counter.
• Hard boil the eggs.
• Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
• Peel and dice the potatoes and place in a bowl.
• Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
• Dice onion and add to the potato and egg mixture.
• In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
• Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
• Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
• Refrigerate at least 3 hours to let the flavors meld.
• Enjoy!

CLASSIC POTATO SALAD RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!

CREAMY POTATO SALAD

Steps:

• Place the potatoes in a large saucepan with enough water to cover by about 2 inches. Bring the water to a boil and add the kosher salt. Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.
• Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife. Drain the potatoes and eggs and set aside to cool slightly. Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.
• Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste. Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon.
• Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.
• For Pesto Potato Salad, make this recipe as directed, but in place of the mayonnaise add 1/2 cup Arugula Pesto (page 255).

POTATO SALAD (MY MOM'S--THE BEST!)

Steps:

• Peel and boil potatoes in large chunks or thick half moon slices, soaking in ice cold slightly-salted water to chill and keep white.
• Add chopped vegetables, including all green onion parts.
• Gently fold in mayo and sour cream to coat evenly.
• Slice and gently fold in hard-boiled eggs.
• Add salt and pepper last to taste, and paprika on top.