Best Grandma Jeans Potato Salad Recipes
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
MAMA JEAN'S POTATO SALAD FROM THE NEELY'S
This is from the Neelys on foodnetwork. This is a basic potato salad, one I've made often.....I thought it was my grandmother's recipe! I'll vary sweet or dill pickle relish, and sometimes add chopped radishes or diced red bell peppers. Unless my son is home, and then no peppers or radishes, just the basic recipe!
Provided by Lynette !
Categories Potato Salads
Time 35m
Number Of Ingredients 12
Steps:
- 1. Cook the potatoes in boiling salted water in a large saucepan for 10 to 15 minutes or until just tender. Drain and cool.
- 2. While the potatoes are cooking, chop 2 eggs and slice the remaining egg. Mix the mayo, celery, onions, chopped eggs, relish, mustard and sugar in a large bowl. Gently stir in the potatoes.
- 3. Garnish with sliced egg and if desired, sprinkle with paprika and chopped celery leaves.
GRANDMA JEAN'S POTATO SALAD
Steps:
- Bring a large pot of water to a boil. Add the cubed potatoes and a generous pinch of salt, and cook until the potatoes are tender, about 15 minutes. Drain the potatoes in a colander, and cool. In a large bowl, combine the onion, celery, 2 chopped eggs, pickle relish, Miracle Whip, yellow mustard, sugar, and salt to taste. Using a rubber spatula, fold in the potatoes. Transfer the salad to a serving container, top with the sliced egg, and sprinkle with paprika. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the fullest flavor.
GRANDMA'S POTATO SALAD
This was my Grandma's recipe for potato salad of course I have tweaked it up a bit, however it still is hers and tastes every bit as good as 40 years ago.
Provided by Mr Dan1960
Categories Potato
Time P1DT35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes into a large heavy-bottomed pot.
- Cover with cold water and place over medium heat.
- Cover the pot and bring to a boil.
- Immediately reduce heat and remove lid.
- Gently simmer until potatoes are fork tender.
- Drain and place into an ice bath to cool.
- Remove skin.
- Slice potatoes into rounds then half and place into a zip top bag.
- Add the vinegar and toss to coat all of the potatoes.
- Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, onions, and celery.
- Once evenly combined, add the potatoes and season with salt and pepper.
- Let the salad chill in the refrigerator for at least an hour before serving.
Nutrition Facts : Calories 555.2, Fat 22.7, SaturatedFat 3.8, Cholesterol 121, Sodium 1283.8, Carbohydrate 80.4, Fiber 7.6, Sugar 13.6, Protein 11
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