Best Debbies Personal Potato Salad Recipes

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MY GRANDMA'S BEST POTATO SALAD RECIPE



My Grandma's BEST Potato Salad Recipe image

This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me and includes their secret tips that makes it the very best potato salad recipe every single time.

Provided by Heidi

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 11

6 medium white potatoes or Yukon golds ( , about 2 1/2 to 3 pounds, skin on and quartered)
3 tablespoons white vinegar
2 celery stalks (ribs) (, diced)
6 green onions (, diced)
5 hard boiled eggs (, peeled)
1 1/2 cups Miracle Whip or mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons celery seed
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
paprika for garnish

Steps:

  • Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
  • Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
  • Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
  • In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD



Deborah Roberts Perry, Georgia Potato Salad image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

6 white or Yukon gold potatoes (3 pounds)
3 large eggs
1/2 Vidalia onion, peeled and finely chopped
1/4 cup chopped pimento
3 tablespoons sweet pickle relish
1/2 cup spicy brown mustard
1/2 cup mayonnaise
Salt and freshly ground pepper
1 teaspoon paprika

Steps:

  • Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
  • With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
  • In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
  • Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
  • Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.

DEBBIE'S POTATOE SALAD



DEBBIE'S POTATOE SALAD image

NO MATTER WHERE I TAKE MY POTATOE SALAD EVERONE WANTS ME TO MAKE THEM SOME I DO NOT KNOW WHAT I DO DIFFERENT THAN ANYONE ELSE AND I USUALLY DO NOT MEASURE TO MAKE THIS SO I WILL TRY TO GIVE THIS RECIPE AS ACCURATE AS I CAN HOPE YOU WILL ENJOY.....

Provided by DEBORRAH PARKER @LADYBELLA

Categories     Potato Salads

Number Of Ingredients 9

1 package(s) 5 lbs potatoes peeled and cubed
6 - eggs, hard boiled chopped
1/2 cup(s) sweet pickle salad cubes
2 tablespoon(s) yellow prepared mustard
1 1/2 cup(s) mayonnaise
1 medium onion chopped fine
1/4 cup(s) sugar
1 teaspoon(s) black pepper
1 teaspoon(s) salt

Steps:

  • RINSE POTATOES.AND PUT IN POT AND BOIL TILL TENDER APPROX 15 TO 20 MINUTES.
  • DRAIN POTATOES IN COLANDER TILL ALL WATER IS GONE.
  • POUR BACK INTO POT.
  • ADD ALL THE OTHER INGREDIENTS.MIX WELL.IF IT IS NOT CREAMY ENOUGH ADD MAYONNAISE A LITTLE BIT AT A TIME TILL DESIRED CONSISTANCY IS REACHED.
  • ALSO ADD SOME SALT AND BLACK PEPPER TO TASTE.....

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