MR ED'S WORLD FAMOUS POTATO SALAD
This is my partners potato salad recipe. Although the ingredients are similar to other potato salad recipes, the technique is what makes it special. Try it this way the first time and I'm sure you'll agree it's the best you've ever tried.
Provided by CJAY8248
Categories Potato
Time 45m
Yield 1 large bowl, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
- While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
- In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
- Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
- Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
- Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
- Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.
Nutrition Facts : Calories 207.3, Fat 8.4, SaturatedFat 1.5, Cholesterol 67.1, Sodium 507.1, Carbohydrate 29.8, Fiber 2.8, Sugar 6.9, Protein 4.7
BEST POTATO SALAD
Although I like to try other potato salad recipes, I always come back to this one that I have been making for a while. Combined several recipes and came up with this one.
Provided by Nimz_
Categories Potato
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- DRESSING: Combine Miracle Whip, or Mayo, mustard, celery seed, salt and pepper. Mix well.
- Combine potatoes, eggs, onion, celery and pickle.
- Add dressing to potato mixture and mix lightly.
- Chill.
Nutrition Facts : Calories 216.2, Fat 9.9, SaturatedFat 1.8, Cholesterol 73.3, Sodium 670.4, Carbohydrate 27, Fiber 2.8, Sugar 7.2, Protein 4.7
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
BRENDA'S FAMOUS POTATO SALAD
No cookout is complete without this creamy potato salad. It has delighted three generations of our family.
Provided by Bill From New Mexico
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut up potato in small pieces.
- Finely chop onion and add to potatoes.
- Combine all other ingredients and mix well.
- Chill.
Nutrition Facts : Calories 225, Fat 6.4, SaturatedFat 1.6, Cholesterol 6.5, Sodium 119.7, Carbohydrate 38.9, Fiber 4.5, Sugar 3.6, Protein 4.3
VORTEX WORLD FAMOUS POTATO SALAD
The name says it all, a fantastic potato salad from a top Atlanta restaurant, The Vortex Bar and Grill on Peachtree Avenue. I agree with the reviewer that the cooking time does seem like a long time however, this recipe is from the Vortex Restaurant, and this was the way it appeared in the San Antonio Express News. Therefore each chef should be aware of this and make your own adjustments.
Provided by Miss Annie
Categories Lunch/Snacks
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes with skins on at a slow boil for 1 hour.
- Cool potatoes, then cut into 1/8ths and place in a large container.
- In a separate bowl, place onions and celery, pepper, salt, seasoning salt, sour cream, mayonnaise and red wine vinegar.
- Mix well.
- Add mayonnaise/vegetable mixture to potatoes and mix well.
- Chill before serving.
Nutrition Facts : Calories 239.9, Fat 7.5, SaturatedFat 4.2, Cholesterol 18.7, Sodium 674.8, Carbohydrate 39.4, Fiber 4.7, Sugar 5.1, Protein 5.4
GRANDMA'S FAMOUS POTATO SALAD
Make and share this Grandma's Famous Potato Salad recipe from Food.com.
Provided by Millereg
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into cubes about 1inch squares.
- Boil potatoes until soft, but not mushy!
- Let cool, while mixing all ingredients except the mayonnaise.
- Blend in mayo last.
- Pour mixture over potatoes and lightly toss.
- Refrigerate before serving.
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
MOM NIELSEN'S POTATO SALAD
Make and share this Mom Nielsen's Potato Salad recipe from Food.com.
Provided by Donner
Categories Summer
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil and dice potatoes and eggs.
- Add onion and dill pickle, mix together lightly.
- In a separate bowl mix together juice, Miracle Whip, salt, pepper and celery salt.
- Add to potato mixture. Add additional salt, pepper and celery salt as needed.
- Chill and Enjoy!
Nutrition Facts : Calories 268.4, Fat 4.4, SaturatedFat 1.3, Cholesterol 169.2, Sodium 445, Carbohydrate 47.5, Fiber 6.2, Sugar 3.6, Protein 10.7
OLD FASHIONED POTATO SALAD
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
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
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