Southern Mashed Potato Salad Recipes

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MASHED POTATO SALAD



Mashed Potato Salad image

Make and share this Mashed Potato Salad recipe from Food.com.

Provided by jan007

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

5 medium potatoes
1/2 cup sweet relish
1 tablespoon vinegar
2 tablespoons sugar
1 cup Miracle Whip
1 small onion, chopped
1/2 cup celery, chopped
salt and pepper
5 hard-boiled eggs, chopped

Steps:

  • Peel cut and cook potatoes as for mashed potatoes.
  • When done drain well, mash.
  • Add relish, chopped onion, celery, salt and pepper.
  • In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
  • Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
  • Fold in eggs.
  • Refrigerate overnight.

Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7

SOUTHERN POTATO SALAD



Southern Potato Salad image

Delicious potato salad made with eggs and mayonnaise!

Provided by Holly Nilsson

Categories     Side Dish

Time 35m

Number Of Ingredients 12

3 pounds Russet, Yukon gold or red potatoes (peeled and cut into 1-inch cubes)
1 cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet pickles (chopped, or sweet relish)
2 teaspoons granulated sugar
2 teaspoon apple cider vinegar
½ teaspoon garlic powder
5 hard-boiled eggs (shelled and diced)
4 green onions (finely diced)
2 celery stalks (finely diced)
Kosher salt (to taste)
Black pepper (to taste)

Steps:

  • Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
  • When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
  • In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
  • Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
  • Taste and season with the desired amount of kosher salt and black pepper.

Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 8 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 128 mg, Sodium 300 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SOUTHERN POTATO SALAD



Southern Potato Salad image

Provided by Marwin Brown

Categories     Side Dish

Number Of Ingredients 17

2 lbs Yukon Potatoes (peeled and diced)
2 cups Chicken Broth
1 Bay leaf
1/2 tsp kosher salt
4 Eggs (hard-boiled)
1 cup Mayo
3 tbsp Yellow Mustard
2 tbsp Sour Cream
1 Celery rib (diced)
1 medium onion (diced)
1/4 cup Sweet Relish
2 tbsp Rice Vinegar
1 tsp Kosher Salt
1 1/2 tsp Paprika (plus extra for garnishing)
1 tsp Garlic powder
2 tsp Sugar
1 tbsp Fresh dill

Steps:

  • In a medium saucepan add potatoes, broth, bay leaf, and 1/2 tsp salt. Add water to make sure the potatoes are covered. Bring everything to a boil then reduce to a simmer and cook for roughly 10 minutes until potatoes are fork tender.
  • Drain the potatoes. Remove the bay leaf and set potatoes aside.
  • Place eggs in the saucepan and add water then boil eggs. Drain and allow to cool before peeling.
  • Mix potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika). Add dill, celery, vinegar, relish, onions, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour.
  • Garnish with fresh dill and paprika.

Nutrition Facts : Calories 344 kcal, Carbohydrate 26 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 95 mg, Sodium 997 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving

PERFECT POTATO SALAD



Perfect Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced

Steps:

  • Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
  • Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

MASHED POTATO SALAD



Mashed Potato Salad image

My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.

Provided by Linda

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

5 red potatoes
5 Yukon Gold potatoes
2 tablespoons butter
salt and pepper to taste
½ cup mayonnaise
½ cup prepared mustard
½ cup sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, chopped

Steps:

  • Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
  • Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 56.8 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 7.3 g, Sodium 420 mg, Sugar 4.3 g

SOUTHERN POTATO SALAD



Southern Potato Salad image

Southern Potato Salad recipe perfect for summer bbq's and get-togethers! Easy potato salad made with Yukon gold potatoes, hard boiled eggs and a simple tangy dressing.

Provided by Jessica & Nellie

Categories     Salad

Time 30m

Number Of Ingredients 11

3 lbs yukon gold potatoes
6 hard-boiled eggs
1 cup mayonnaise
1 tablespoon mustard
1 tablespoon finely diced dill pickles or relish
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon black pepper
dash paprika

Steps:

  • Wash potatoes and quarter.
  • Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender, about 10-12 minutes.
  • Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper. Stir to combine.
  • Slice 5 of the hard boiled eggs. Stir together the potatoes, sliced hard-boiled eggs and the dressing.
  • Refrigerate at least 3 hours before serving. Top with sliced hard boiled egg and a sprinkle of dill, dried parsley and/or paprika.

Nutrition Facts : ServingSize 1 g, Calories 195 kcal, Carbohydrate 16 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 76 mg, Sodium 284 mg, Fiber 2 g, Sugar 2 g

MAMMAW'S SOUTHERN STYLE POTATO SALAD



Mammaw's Southern Style Potato Salad image

Make and share this Mammaw's Southern Style Potato Salad recipe from Food.com.

Provided by Donna Luckadoo

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

3 lbs idaho potatoes (peeled and diced)
1 cup sweet onion (finely diced)
1/2 cup celery (finely diced)
6 large eggs (boiled, dice only 4 eggs for the salad and slice and save 2 for the top.)
1/4 cup diced pimento (but adds color, it's not enough to add any flavor.) (optional)
1 cup sweet gherkins (diced) or 1 cup relish (diced)
1/4 cup yellow mustard (just for color, adds no flavor.)
1/4 cup sugar
1 tablespoon salt
1 tablespoon pepper
1 -1 1/2 cup Miracle Whip (depends on how thick you like it.)
1 teaspoon paprika (for the top.)

Steps:

  • Boil potatoes until they are tender but firm, do not over cook or the salad will be like mashed potatoes.
  • Drain potatoes immediately and let them cool completely.
  • Add (to the cooled potatoes) all other ingredients.
  • Toss lightly until thoroughly mixed making sure not to mash the potatoes.
  • Top the salad with the sliced eggs and sprinkle with Paprika.
  • We love it while it's still warm.
  • Refrigerate if you like it cold for 2 hours.
  • Enjoy!

Nutrition Facts : Calories 254.6, Fat 8.1, SaturatedFat 1.8, Cholesterol 118.3, Sodium 1107.4, Carbohydrate 38.6, Fiber 4, Sugar 12.5, Protein 7.3

SOUTHERN MASHED POTATO SALAD



Southern Mashed Potato Salad image

Family and friends have always enjoyed my Southern Mashed Potato Salad for any occasion! It is most popular during summer gatherings!

Provided by Mary Suhm

Categories     Potatoes

Time 40m

Number Of Ingredients 9

5 or 6 large potatoes
3 tsp butter or to your taste
small amount of milk to perfect consistency
3/4 c mayonnaise
1 Tbsp mustard
1/2 c pickle relish, sweet (add more to your taste)
2 pinch celery salt
pinch salt and pepper to taste
3 or 4 medium hard boiled eggs

Steps:

  • 1. Boil potatoes until tender (not mushy), mash potatoes the same as you would for regular mashed potatoes. A little lumpy is okay! I like the potatoes the same consistency that I do my regular mashed potatoes.
  • 2. In a separate pot, boil eggs at the same time as you are boiling potatoes. For approximately the same length of time! Cool, peel and set aside!
  • 3. Add, butter (little milk if desired) add & blend all other ingredients except boiled eggs. Dice eggs and fold into mashed potato mix. Salt and Pepper to desired taste! Enjoy!

SOUTHERN MASHED POTATOES RECIPE



Southern Mashed Potatoes Recipe image

These southern mashed potatoes are made the way they should be - with lots of lots and butter! Top them with the simple hamburger gravy for a complete meal that the whole family will love.

Provided by All She Cooks

Categories     Side Dish     Side Dishes

Time 10m

Number Of Ingredients 10

3 lbs potatoes (peeled)
splash of milk
8 tbsp butter (one whole stick)
Salt (to taste)
pepper (to taste)
1 lb ground hamburger
3 tbsp beef bouillon
1/3 cup butter
1/4 cup flour
4 cups water

Steps:

  • Bring a pot of water to a boil. Add potatoes and cook for about 15 minutes, or until tender. Drain the potatoes.
  • With mixer set on a low speed (or using a hand masher), combine the potatoes with all the remaining ingredients until smooth. This should just take a couple minutes.
  • Enjoy! (Top with gravy, if desired.)

Nutrition Facts : Calories 263 kcal, Carbohydrate 59 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

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