Best Esthers My Mom Potato Salad Recipes

MY MOM'S POTATO SALAD

My Mom's Potato Salad image

This how my mom makes potato salad and whenever we go somewhere and have to take a dish I am asked to bring this. Thought I would pass it on.

Provided by Cathi Allen

Categories Potato

Time 1h5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 10

Ingredients

6 white potatoes or 6 red potatoes
1 red pepper
1 green pepper
1 Spanish onion (red onion)
4 eggs, boiled
2 cucumbers, remove the seeds (use the meat only)
2 1/2 cups Hellmanns Mayonnaise
1/3 cup Dijonnaise mustard (mom always used plain yellow ( i modified the recipe with the Dijonnaise) or 1/3 cup yellow mustard (mom always used plain yellow ( i modified the recipe with the Dijonnaise)
1 tablespoon horseradish
salt and pepper

Steps:

Boil potatoes and cut into cubes, cool.
Cut the vegetables and eggs up to whatever size you prefer.
Combine veggies with potatoes and toss.
Add mayo, mustard, horseradish, salt and pepper to taste. Stir.
Better after it has time to "sit".

Nutrition Facts : Calories 218.3, Fat 13.7, SaturatedFat 2.2, Cholesterol 62.4, Sodium 405.2, Carbohydrate 22.1, Fiber 1.6, Sugar 4.4, Protein 3.3

MOMMA'S POTATO SALAD

Momma's Potato Salad image

My mother used to make the best potato salad. Anytime we had a family gathering everyone requested she make her potato salad. Unfortunately I lost my mother before I could get her original recipe, but from experience of knowing the ingredients she used this recipe is the closest I have came. It's the same but not my mothers touch, as everyone would know a mother's touch is always the best. Hope you enjoy this as much as I do.

Provided by Marsha D.

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 medium idaho potatoes, cooked and diced
1/2 cup celery, diced
1/2 cup onion, diced
1/4 cup green pepper, diced
4 hard-boiled eggs, shelled and diced
1/4 cup sweet pickle relish
1 cup mayonnaise
1 teaspoon french's yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon paprika

Steps:

Cook and drain potatoes.
In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish.
Set aside.
In a small bowl, mix together mayonnaise, mustard, salt and pepper.
Combine mayonnaise mixture to the potato salad and mix well.
Sprinkle paprika over top of salad and chill for 1 hr before serving.
Note: You may add more seasoning of each if needed and more mayonnaise if needed.
It can also be served warm.

Nutrition Facts : Calories 390.5, Fat 16.9, SaturatedFat 3.1, Cholesterol 151.5, Sodium 813.5, Carbohydrate 52.6, Fiber 5.3, Sugar 7.1, Protein 9.2

MY MOM'S GOOD OLD POTATO SALAD

My Mom's Good Old Potato Salad image

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Provided by Andrea Parker

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

Ingredients

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

Steps:

Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g

MY MOM'S POTATO SALAD

My Mom's Potato Salad image

To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.

Provided by Chef shapeweaver

Categories Potato

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 medium sized russet potatoes, washed, do not peel
4 hard-boiled eggs, peeled and chopped
1 hard-boiled egg, sliced
1 1/2 cups mayonnaise
1 teaspoon ground black pepper (to taste)
1/2 teaspoon salt (to taste)
4 tablespoons sugar (to taste)
paprika (optional)

Steps:

Place potatoes in a large Dutch oven.
Add enough water to cover potatoes, cover.
Boil until fork tender, about 20 to 25 minutes.
Drain; do not peel potatoes at this point.
Place in "fridge" for about 30 minutes or until cool enough to handle.
Remove from "fridge".
Peel and cut into bite-sized pieces.
In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
Chill for about 4 hours, or overnight is better.
Before serving, lay one sliced hard-boiled egg in circle in the middle.
Sprinkle with paprika if desired.

Nutrition Facts : Calories 491.2, Fat 24.2, SaturatedFat 4.3, Cholesterol 170.7, Sodium 676.1, Carbohydrate 60.4, Fiber 4.8, Sugar 14.3, Protein 10.1

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

ESTHER'S (MY MOM) POTATO SALAD

Esther's (My Mom) Potato Salad image

Another recipe from my boyhood! My brothers and I would always ask for this when we had picnics or backyard barbecues.

Provided by Paul Bushay @chefbunyan

Categories Potato Salads

Number Of Ingredients 9

Ingredients

1 pound(s) each small white rose red rose & yukon gold potatoes unpeeled & quartered
1 bunch(es) green onions thinly sliced on the bias
6 large hard boiled eggs, chopped
1 can(s) (small) chopped black olives
3 - ribs celery chopped
1/4 cup(s) dill pickle relish
3 tablespoon(s) Dijon mustard
1 1/2 cup(s) mayonnaise
- sea salt and fresh cracked black pepper to taste

Steps:

Place the potatoes in a pot add enough cold water to cover. Add 2 TBSP of salt bring to a boil, lower heat and simmer until fork tender. Drain & shock in an ice bath that's half water half ice to stop the cooking.
Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Overnight is even better!