Best Brendas Potato Salad Recipes

BRENDA'S POTATO SALAD

Brenda's Potato Salad image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 15

Ingredients

3 cups diced, cooked potatoes
1/4 cup finely chopped celery
1/4 cup finely chopped green peppers
3 hard cooked eggs, chopped
2 Tbsp grated onion
2 Tbsp finely chopped pimiento
1/2 cup Miracle Whip
2 Tbsp oil
1 tsp vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp mustard
1/4 tsp sugar
Lettuce leaves (opt.)
Paprika

Steps:

In a bowl combine potatoes, celery, green peppers and eggs. Toss lightly to mix.
In a small bowl, blend onion, pimiento, Miracle Whip, oil, vinegar, salt, pepper, mustard and sugar.
Pour mixture over potato mixture. Toss to coat well. Cover. Chill. Serve cold on crisp lettuce leaves if desired. Sprinkle with paprika.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BRENDA'S FAMOUS POTATO SALAD

Brenda's Famous Potato Salad image

No cookout is complete without this creamy potato salad. It has delighted three generations of our family.

Provided by Bill From New Mexico

Categories Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 large potato, boiled and peeled
1/2 onion
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon pickle juice
1/2 tablespoon vinegar
1/8 teaspoon garlic powder
salt & pepper

Steps:

Cut up potato in small pieces.
Finely chop onion and add to potatoes.
Combine all other ingredients and mix well.
Chill.

Nutrition Facts : Calories 225, Fat 6.4, SaturatedFat 1.6, Cholesterol 6.5, Sodium 119.7, Carbohydrate 38.9, Fiber 4.5, Sugar 3.6, Protein 4.3

BRENDA'S SOUTHERN POTATO SALAD WITH A KICK

Brenda's Southern Potato Salad with a Kick image

The kick, is the few dashes of hot sauce, the white pepper. And Dry mustard.

Provided by Brenda OBrien

Categories Potato Salads

Time 1h45m

Number Of Ingredients 15

Ingredients

7 large potatoes
7 large eggs
1 small onion diced small
1 stalk of celrey chopped small
5 clausen dill pickle spears chopped fine
2 Tbsp yellow mustard
5 Tbsp good mayo
2 Tbsp sweet relish
1/4 tsp dry mustard
1 tsp celrey salt
2 tsp white pepper or less depending on your taste
1 tsp paprika, sweet mild
3 to 5 dash(es) hot sauce
3 Tbsp dill pickle juice
put a few slices of boiled egg and sprinkle with paprika

Steps:

1. a user 8920481 Cropseyville, NY Post #: 4 Serves 15 to 20 people. 7 large baking potatoes,peeled and cut into small bites after they are done boiling. 1 hard boiled egg-diced fine for each potato. (one of the important things!) 1/2 cup of a onion diced small, fresh dill chopped fine. 1/2 cup of Celery chopped fine. 2Tsp. Prepared mustard. 5 Lg.TSP good Mayo. 5 Clausen Dill pickles chopped fine,& about 1/4 cup of juice from the pickles. (VERY IMPORTANT) 2 Tsp. sweet relish. 1/4 tsp dry mustard. White pepper to taste. Celery Salt to taste. A splash or two of Louisiana hot sauce. (another important thing) And top it off with paprika & a good amount of imitation Bacon bits. Mix well chill several hours before serving--sprinkle top with a little paprika for color. Enjoy!!

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

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.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

BRENDA'S POTATO SOUP

Brenda's Potato Soup image

My best friend, Brenda, makes the most amazing potato soup. It is comfort food at it's best! My family loves it!

Provided by Deborah Frushon

Categories Other Soups

Number Of Ingredients 9

Ingredients

4 c potato, diced
1 lb bacon
1 medium onion
1/2 c celery
1/2 c butter, as needed
1/2 c flour
8 c milk
2 lb velveeta cheese
1/2 c carrots, shredded

Steps:

1. Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
2. Fry bacon. Remove from pan.
3. Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
4. Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
5. Add 8 cups milk a little at a time and thicken.
6. Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
7. Add bacon, onions and celery plus grease left in bowl.
8. Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
9. Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.