Mothers Potato Salad Recipes

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MY MOM'S GOOD OLD POTATO SALAD



My Mom's Good Old Potato Salad image

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Provided by Andrea Parker

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

Steps:

  • Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
  • Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
  • Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g

THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

MOTHER'S POTATO SALAD



Mother's Potato Salad image

My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.

Provided by Susie

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h35m

Yield 10

Number Of Ingredients 10

5 pounds whole russet potatoes
5 eggs
1 ½ cups mayonnaise (such as Hellman's®)
2 tablespoons prepared yellow mustard (such as French's®)
1 small onion, chopped
3 stalks celery, chopped
7 sweet gherkins, chopped
25 pimento-stuffed green olives, sliced
1 pinch salt to taste
1 green bell pepper, sliced

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
  • Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 51.6 g, Cholesterol 105.5 mg, Fat 30.1 g, Fiber 3.7 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 613.1 mg, Sugar 10.3 g

MY MOTHER'S SUPREME POTATO SALAD



My Mother's Supreme Potato Salad image

All hail! My mother IS the queen of potato salads and this is one she made for us last week. You get crunch from the radish, bursts of sweetness from the corn and a delicate sweetness and creaminess from the cooked shallots. Not to mention, it's low fat! I think I may have been her inspiration for that!

Provided by Lisa

Yield 8

Number Of Ingredients 12

4 Large new Potatoes (, boiled (cooled), peeled and cubed)
1/2 tbsp (salted) butter
1 Large shallot (, diced)
1 Cup Greek Yogurt
1/4 Cup light mayonnaise
Juice of ½ lemon
1 tsp salt (, plus more)
1/2 tsp white pepper (, plus more)
3 Radishes (, sliced)
Kernels of one cooked medium corn on the cob (or one cup frozen)
A large handful of fresh parsley, chopped (about a ¼ cup)
A small handful of fresh dill, chopped (about a tbsp)

Steps:

  • Heat a small pan over medium-high heat and add the butter. Add the shallots to the pan once the butter has melted; season with salt and pepper.
  • Sauté for 5-7 minutes, until the shallots are softened and slightly charred.
  • In a large bowl, whisk together the yogurt, mayonnaise and lemon juice and season with the 1 tsp of salt and ½ tsp of pepper; mix well.
  • Mix in the potatoes, shallots, radishes, corn, parsley and dill.
  • Taste and adjust seasoning.
  • Either serve immediately or cover and refrigerate until you're ready to dig in :)

MOM'S POTATO SALAD RECIPE



Mom's Potato Salad Recipe image

This is my favourite way to make a mayonnaise based potato salad. It is perfect in my opinion, with just the right amount of dressing. Nicely flavoured with a bit of crunch from the celery and the cucumber.

Provided by Marie

Categories     Lunch

Time 3h30m

Number Of Ingredients 16

Finely chopped fresh chives, salad cress or chopped parsley (optional)
Ground paprika
2 hardboiled eggs thinly sliced
8 medium sized new potatoes, unpeeled
The juice of one small lemon
1/4 cup of vegetable oil
Fine sea salt to taste
1/2 tsp freshly ground black pepper
2 stalks of celery, washed, trimmed, and chopped
1/2 of a medium English Cucumber
4 hardboiled eggs, chopped into 1/2 inch dice
2 TBS finely chopped onion
1 cup of good quality mayonnaise
1/2 cup of coleslaw dressing
3 TBS cider vinegar
1 tsp sugar

Steps:

  • Boil the potatoes in lightly salted water, until tender just to the fork.
  • Drain well and as soon as you can handle them, peel, and cut them into 1/2 inch dice.
  • Toss in a bowl along with the lemon juice, chopped onions, oil and salt to taste. This preliminary dressing while very warm gives the potatoes extra flavour and coats them. This prevents them from absorbing too much mayonnaise later on. Allow to cool.
  • Add the black pepper, celery, chopped eggs and cucumber. Blend 1/2 cup of the mayonnaise with the salad cream, vinegar, and the sugar. Pour this over the potato salad, gently folding until all pieces are coated. Add the remaining mayonnaise only if the salad seems dry. Taste and adjust the seasoning as required. Spoon into a clean bowl and smooth the top. Lay the sliced hard boil egg over top. Cover and chill for several hours.
  • Just before serving, sprinkle with some chopped fresh chives, salad cress or chopped parsley, if using, and ground paprika. Delicious!!

Nutrition Facts : Calories 350 calories

MY MOTHER'S POTATO SALAD



My Mother's Potato Salad image

As with most family recipes, there is no measuring, everything is done to taste or looks. I have included measurements, but feel free to increase or decrease with your own personal taste. You also don't need to use all the bacon grease, but make sure to get all the good stuff off of the bottom of the pan.

Provided by Mish K.

Categories     Potato

Time 50m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 7

4 lbs potatoes
6 eggs, hard-boiled
1 lb bacon
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery salt
bacon grease reserved from cooked bacon

Steps:

  • You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes.
  • Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking.
  • Cook the eggs so that they are hard-boiled.
  • Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces.
  • Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good.
  • Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 665.1, Fat 44.3, SaturatedFat 11.9, Cholesterol 189.5, Sodium 940.8, Carbohydrate 51.2, Fiber 5.2, Sugar 4.8, Protein 16.6

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