Potato Salad Mississippi Style Recipes

SOUTHERN POTATO SALAD

Steps:

• Wash, peel, and cube the potatoes.
• Place potatoes in boiling water, boil until tender. About 10 minutes.
• Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
• Dice the bell pepper.
• Dice the onion.
• Chop the boiled eggs.
• Chop the sweet pickles.
• Add the bell pepper, onion, eggs, pickles.
• Add the mustard, sugar, salt, black pepper, and mayo.
• Gently stir everything together until potatoes are coated.
• Taste, add more salt and pepper as desired.
• Refrigerate for at least one hour before serving for best flavor.
• Enjoy!

THE BEST POTATO SALAD

Steps:

• 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. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

SALMON POTATO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.

POTATO SALAD (MISSISSIPPI STYLE)

Steps:

• 1. cut potatoes...rinse and put into large pot. Completely cover potatoes with water. Add a lil salt to the pot. Boil potatoes till tender, drain and let cool. Meanwhile, in a large bowl, combine chopped eggs, mayo, mustard, pickles, salt and pepper. Mix well. Then add potatoes to the mayo mixture, adding in batches so everything mixes together evenly and well. Top potato salad with paprika before serving. I have also used chopped green olives instead of using pickles and this is very good too!

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

MARINATED SWEET POTATO SALAD

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel. , Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well. , Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.

VICKI'S MISSISSIPPI POTATO SALAD

Steps:

• Boil potatoes, cook and then peel and cube.
• Add eggs, onion, pickle relish, mustard, salt and pepper.
• Fold in mayo till coated.
• Chill and enjoy.

SOUTHERN POTATO SALAD

Steps:

• Peel and cut the potatoes into chunks, then add potatoes into a medium saucepan. Water should cover the potatoes at least an inch. Salt potatoes and cook until tender and soft -about 10 minutes. Drain water and let it cool.
• Once cool, add to a large bowl together with potatoes, chopped eggs, green onion, and celery.
• In medium bowl, mix together the sweet relish, garlic, mustard, mayonnaise, Creole seasoning, salt, and pepper.
• Add the mayonnaise mixture together with the potato mixture. Thoroughly mix. Season with salt and pepper to taste, if desired, or as needed to taste.
• Cover with plastic wrap and refrigerate until ready to serve.

FARMER'S MARKET POTATO SALAD

Steps:

• For the dressing, in a jar combine all dressing ingredients and shake well.
• For the salad,boil the potatoes until just tender, 10-12 minutes.
• Drain and let cool.
• Blanch the green beans and set aside.
• Cut the potatoes into pieces and the beans into halves and transfer to a serving bowl. Add the tomatoes, cucumbers, olives, and capers.
• Toss with dressing and refrigerate 3-4 hours.