MOM'S DANISH POTATO SALAD
A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences.
Provided by Teresa M
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients and bring to a boil.
- Gradually beat in well-beaten eggs.
- Cook, stirring constantly until slightly thickened.
- Remove from heat and add salad dressing.
- Mix well and pour over potato, egg, celery, onion and relish.
- Add more salt and pepper if desired.
- Refrigerate until well-chilled and enjoy.
DANISH POTATO SALAD WITH DILL
This was attached to a bunch of fresh dill I bought. Haven't made it yet - posting it here so it doesn't get lost. This is an official 5 A Day recipe.
Provided by Gran Dee
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together yogurt, mayonnaise, onion, curry powder, mustard and salt.
- Add potatoes, dill and pepper to taste, stir gently.
Nutrition Facts : Calories 111.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 2.5, Sodium 58.6, Carbohydrate 21.8, Fiber 1.9, Sugar 8.6, Protein 3.5
DANISH POTATO SALAD
Make and share this Danish Potato Salad recipe from Food.com.
Provided by PanNan
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cover potatoes with water.
- Bring to boiling; reduce heat.
- Cover and simmer for 20 to 25 minutes or just until tender.
- Drain well; cool slightly.
- Peel and cube potatoes.
- Meanwhile, cut fresh green beans into 1-inch pieces.
- In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
- Drain.
- Cool.
- For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
- Gently stir in the potatoes and green beans.
- Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
- If necessary, stir in a little additional milk before serving.
Nutrition Facts : Calories 140.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.4, Sodium 195.4, Carbohydrate 26.8, Fiber 4, Sugar 2.6, Protein 3.7
GRANNY'S POTATO SALAD
This recipe came from my husbands granny. This is not a sweet relish salad! It is so creamy and amazing if you like dill potato salad.
Provided by JenTim10
Categories Brunch
Time 1h10m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and peel potatoes. Cut into bite size pieces and boil.
- Drain and add all ingredients.
- Mix together and chill before serving.
Nutrition Facts : Calories 202.1, Fat 6.9, SaturatedFat 2.2, Cholesterol 59.8, Sodium 145.7, Carbohydrate 30.3, Fiber 3.2, Sugar 3.4, Protein 5.3
GRANNY'S DANISH POTATO SALAD
This is the potato salad many generations of my family has grown up with. I have fond memories as a child of helping my granny dig "taters" and then making this potato salad. This was always a required side dish for holiday dinners!
Provided by Brandy Hines
Categories Sides
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Wash potatoes. Place potatoes, skins on, in a large pot, cover with water, and bring to a boil. Boil potatoes 20-30 minutes, or until fork tender.
- 2. Remove potatoes from heat and rinse in cold water. Let sit about 10 minutes in cool water until they are cooled enough to handle.
- 3. Once cooled, peel potatoes, skins should easily pull off the potatoes. Once peeled, dice potatoes to desired size.
- 4. In a large mixing bowl, combine the diced potatoes, sweet relish, diced hard-boiled eggs, and salt & pepper. Set aside.
- 5. In a saucepan, combine sugar, vinegar, water, and salt & pepper (if desired). Bring to a boil over medium heat.
- 6. Once mixture comes to a boil, quickly wisk/stir in the beaten eggs and continue stirring well for 5 minutes over medium heat or until the mixture starts to slightly thicken (will coat the back of the spoon).
- 7. Once cooked mixture thickens, remove from heat and stir in the mayonnaise. Stir well to combine all ingredients.
- 8. Once the cooked mixture is throughly combined, pour over the potato mixture and stir well.
- 9. You may serve this salad at room temperature or serve chilled.
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