Best Aunt Rubys Potato Salad Recipes

RUBY TUESDAY POTATO SALAD

Steps:

• In a medium size mixing bowl, whisk together the dressing: mayonnaise, mustard, ranch dressing, pepper, and salt.
• In a large bowl, add the potatoes, celery, green peppers, and boiled eggs. Mix gently as not to break up the potatoes too much.
• Add the dressing to the potato/vegetable bowl and mix well. Store in an airtight container in the fridge for at least one hour before serving.

MAMA'S SOUTHERN STYLE POTATO SALAD

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.

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.

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.

RUBY TUESDAY POTATO SALAD RECIPE - (4.4/5)

Steps:

• Gently mix to combine all ingredients. In a separate container, mix the dressing: mayonnaise, mustard, ranch, peppercorn and salt. Combine the dressing and vegetables and mix well. Store in the appropriate container and cover with a lid. Allow the salad to chill for 1 hour prior to service.

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.

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.

AUNT RUBY'S POTATO SALAD

Steps:

• Peel and cube potatoes then boil until soft. Let cool. Add cheese, mayo, green onions, and S&P. Chill for about 2 hours and serve.