Best Aunt Pattys Potato Salad Recipes

AUNT TC'S POTATO SALAD

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.

PATTI'S POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
• Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.

PATTI LABELLE'S POTATO SALAD

Steps:

• Add the red potatoes and 1 tbsp of sea salt to a large pot. Cover the potatoes completely with water.
• Bring the pot to a boil over high-heat. Once boiling, reduce the heat to medium-low. Cook covered until the potatoes are tender (about 20-25 minutes)
• Drain the potatoes and run cold water over them to cool them down quickly.
• Peel the potatoes and cut them into bite sized chunks
• Add the potatoes and remaining ingredients to a large mixing bowl
• Gently mix until all of the ingredients are incorporated.
• Top with the remaining sliced eggs and a few dashes of paprika.
• Cover and refrigerate for at least 2 hours to give the flavors a chance to meld together.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

PATTI LABELLE POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).

GRANDMA JEAN'S POTATO SALAD

Steps:

• Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

AUNT PATTY'S POTATO SALAD RECIPE

Steps:

• Mix all ingredients together. Serve at room temperature.

PATTI'S POTATO SALAD

Steps:

• Place potoates in large pot with enough water to cover by an inch.
• Bring to boil over high heat.
• Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
• Pour out most of the water and place the pot in the sink.
• Run cold water over the potatoes for about 2 minutes.
• Drain well.
• Peel the potatoes and cut them into 1/2 inch cubes.
• Place in a large bowl.
• Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
• Sprinkle with celery seed.
• Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
• Season with salt and pepper to taste.
• Transfer to a large serving bowl.
• Slice the 2 remaining hard cooked eggs.
• Arrange the slices on top of the salad and sprinkle with paprika.
• Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
• Note: How to hard cook eggs.
• Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
• Fill with enough cold water to cover by 1 inch.
• Bring to a gentle boil over high heat.
• cook for 30 seconds.
• Remove from the stove and cover tightly.
• Let stand for 15 minutes.
• Pour out most of the water and place the pan in the sink.
• Let cold water run over eggs for about 3 minutes.
• Crack and peel the eggs while still warm.

MARTHA'S FAVORITE POTATO SALAD

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.