Best Moms Potato Salad With Pimento And Peas Recipes

MOM'S POTATO SALAD

Mom's Potato Salad image

So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.

Provided by Donna

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 boiled potatoes, cut in chunks
4 hard-boiled eggs, chopped
1/2-1 onion, chopped
6 green onions, sliced thin
3 stalks celery, chopped
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream
salt and pepper
paprika (optional)
parsley (optional)

Steps:

Toss together.
chill.
EAT!

MOM'S EASY POTATO SALAD

Mom's Easy Potato Salad image

This is my simplified version of my Mom's recipe. Using the canned diced potatoes takes the guess work out of cooking the potatoes.

Provided by Papa D 1946-2012

Categories Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 (14 1/2 ounce) cans diced del monte new potatoes, drained
6 hard-boiled eggs, diced
3/4 cup finely chopped celery
1 medium sweet onion, minced
1 large dill pickle, diced
1/2 teaspoon celery seed
2 tablespoons pickle juice
1/4 teaspoon dry mustard
1 tablespoon chopped pimiento
yellow mustard
1 cup mayonnaise
paprika
salt & pepper

Steps:

In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, salt and pepper to taste, combine all and sprinkle paprika on top and refrigerate to chill.

Nutrition Facts : Calories 401.9, Fat 18.7, SaturatedFat 3.6, Cholesterol 196.7, Sodium 580.8, Carbohydrate 48.6, Fiber 5.3, Sugar 6, Protein 11.3

MOTHER'S POTATO SALAD

Mother's Potato Salad image

My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.

Provided by Susie

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 2h35m

Yield 10

Number Of Ingredients 10

Ingredients

5 pounds whole russet potatoes
5 eggs
1 ½ cups mayonnaise (such as Hellman's®)
2 tablespoons prepared yellow mustard (such as French's®)
1 small onion, chopped
3 stalks celery, chopped
7 sweet gherkins, chopped
25 pimento-stuffed green olives, sliced
1 pinch salt to taste
1 green bell pepper, sliced

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 51.6 g, Cholesterol 105.5 mg, Fat 30.1 g, Fiber 3.7 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 613.1 mg, Sugar 10.3 g