My Moms Potato Salad With Carrot And Egg Recipes

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.

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.

MY MOM'S POTATO SALAD WITH CARROT AND EGG

Steps:

• Soak potatoes in a bowl of water to draw out the bitterness.
• Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
• Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
• Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
• Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

MY MOM'S GOOD OLD POTATO SALAD

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.