Not My Mommas Potato Salad Recipes

MAMA'S POTATO SALAD

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
• Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
• Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.

NOT YOUR MOMMA'S POTATO SALAD

Steps:

• Place potatoes in large pot of cold salted water and bring to a boil.
• Cook potatoes until they are tender, drain and cool.
• In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently.
• Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour.
• When ready to serve garnish your potato salad with the chives, cheese and chili powder.

MAMA'S POTATO SALAD

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.

NOT MY MOMMA'S POTATO SALAD

Steps:

• 1. In a large 3 - 5 quart pot, filled with a little over half of water, add 1 tablespoon of salt and potatoes, cover and bring to a boil over high heat. Cook until just fork tender but do not over cook ( 5 - 7 minutes). Drain potatoes and let cool.
• 2. While the potatoes are cooling, make the dressing for the potato salad. In a medium size bowl, combine olive oil, cooking crème, mayo, mustard, garlic, celery seeds and half of the parsley. Mix well, then set aside.
• 3. After potatoes have cool down, add them to the bowl; toss with dressing. Then add dice peppers, chives, and hard boiled eggs. Mix well, then season to taste with salt and pepper. Let salad chill to allow all the flavors come together.
• 4. Serve salad in a bed of lettuce and garnish with sliced cherry tomatoes and the balance of parsley.

MOMMA'S GERMAN POTATO SALAD

Steps:

• 1. Peel and cut potatoes into bite-size pieces. Boil until tender but not mushy (about 15 minutes depending on the size of chunks you cut).
• 2. Drain potatoes and place in a mixing bowl. Mix in diced red onion and celery.
• 3. Add mayo, vinegar, sugar, salt, and pepper. Mix well.
• 4. Taste test to adjust spices. Add more mayo if it's too dry.
• 5. Stir in crumbled bacon.
• 6. Put into a nice serving dish and sprinkle with paprika.

MOMMA'S POTATO SALAD

Steps:

• Cook and drain potatoes.
• In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish.
• Set aside.
• In a small bowl, mix together mayonnaise, mustard, salt and pepper.
• Combine mayonnaise mixture to the potato salad and mix well.
• Sprinkle paprika over top of salad and chill for 1 hr before serving.
• Note: You may add more seasoning of each if needed and more mayonnaise if needed.
• It can also be served warm.

NOT YOUR MAMA'S POTATO SALAD

Steps:

• Cut potatoes into 1" cubes and boil until fork tender. Drain. Gently mix potatoes together with mayonnaise, mustard, and seasonings. Add pickles, eggs, and bacon. Adjust seasonings to suit your taste.

MAMA'S POTATO SALAD

Steps:

• Boil the potatoes for about 20 minutes, or until tender, and allow them to cool. In a large bowl, combine the remaining ingredients. Mix and chill before serving.