Pimiento Potato Salad For 2 Recipes

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MAMA'S SOUTHERN STYLE POTATO SALAD



Mama's Southern Style Potato Salad image

Number Of Ingredients 9

5 lbs of potatoes
4 hard boiled eggs
1.5 cups of mayo
1 Tbsp mustard
3/4 cups of sweet salad cubed pickles
1/4 cup plus 2 Tbsp of sweet pickle juice
1 (4 oz) jar of pimentos with juice
1.5 teaspoon of salt
3/4 teaspoon of black pepper

Steps:

  • Rinse and scrub potatoes and place whole and unpeeled in a large pot of salted water along with the eggs. Bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.
  • Remove the eggs and place into ice water to cool. Remove potatoes from hot water and set aside until cool enough to handle, but still warm. Peel and cut potatoes into cubes and place into a large serving bowl. Add salt, pepper, pimentos and pickles to the potatoes. Peel and chop cooled eggs and add to the potatoes.
  • In a separate bowl, combine mayo, mustard and pickle juice. Add mayo mixture to potatoes and stir to combine. Taste to adjust seasonings. Chill overnight before serving.

MOM'S POTATO SALAD WITH PIMENTO AND PEAS



Mom's Potato Salad with Pimento and Peas image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/2 pounds white thin skin potatoes, peeled and diced
2 tablespoons white vinegar or cider vinegar
1 (6-ounce) jar, sliced pimento, drained and chopped
1 cup frozen sweet peas
1 small white onion, peeled and left whole
1/2 cup mayonnaise or reduced fat mayonnaise or, just enough to bind salad
Salt and pepper

Steps:

  • Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return potatoes to hot pot to dry them. Sprinkle potatoes with vinegar. Transfer potatoes to a bowl and let them cool.
  • When potatoes have cooled, add pimento and peas to the bowl. Using a hand held grater, grate the small white onion over the potatoes. The onion juice is what makes this salad so good. Add 1/2 cup of mayonnaise dressing to the bowl, or to your liking, to bind.
  • Season potato salad with salt and pepper, to taste. Transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.

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