Best Aunt Dots Potato Salad Recipes

Aunt TC's Potato Salad image

Provided by Food Network

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
10 pounds red potatoes
2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise

Steps:

Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

Aunt Eleanor's Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Number Of Ingredients 9

2 pounds red potatoes, scrubbed well
2 eggs
1/2 cup mayonnaise
3 tablespoons grainy mustard
3 stalks celery, chopped
1 pickle, finely chopped or 2 tablespoons pickle relish
2 tablespoons white vinegar
Paprika
Salt

Steps:

In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving.

Martha's Favorite Potato Salad image

Provided by Martha Stewart

Number Of Ingredients 12

5 pounds medium red-skinned potatoes
1 medium white onion, finely grated
1/2 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 cup mayonnaise, preferably Hellman's
1 cup buttermilk
1/3 cup sliced cornichons
1/4 cup chopped flat-leaf parsley, for garnish (optional)
Hard-boiled eggs sliced, for garnish (optional)
Freshly ground white pepper

Steps:

Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.