Best Maggies Potato Salad Recipes

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

MAGGIE'S POTATO SALAD

Maggie's Potato Salad image

This is a wonderful Mexican flavored dish that will please everyone. My friend Maggie was quite a woman, so it gives me great honor to share her recipe with you. She raised 4 kids while working the farm, then late in life became a business woman. She also became the oldest president and the first female president of our local Rotary club. Maggie and her husband Vince were married almost 60 years when they passed away, just a few days apart. A romantic ending to a life filled with love.

Provided by puppitypup

Categories Potato

Time 30m

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

5 lbs baby red potatoes
1 teaspoon kosher salt, for boiling
1 teaspoon kosher salt, for cooked potatoes
6 pieces bacon
1 large red onion, diced
6 hard-boiled eggs, chopped
6 green onions, chopped
1 (4 ounce) can diced green chilies
2 (4 ounce) cans sliced black olives, drained
3/4 cup mayonnaise (Best Foods or Hellmans)
3/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons vinegar
2 tablespoons red wine vinegar
2 teaspoons garlic
fresh ground pepper, to taste
fresh parsley, to taste
chili powder, sprinkled over top

Steps:

MAIN INGREDIENTS.
Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
Add green onions, green chilies, olives and eggs to bowl.
DRESSING.
Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
REFRIGERATE.
Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.