Best My Grandma Trulas Potato Salad Recipes

MY GRANDMA'S BEST POTATO SALAD RECIPE

Steps:

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
• Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
• In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

THE BEST HOMEMADE POTATO SALAD

Steps:

• Hard boil your eggs and set aside.
• Place the unpeeled whole potatoes in a sauce pan and cover with cold water. Gentle bring to simmer and cook until done. About 1/2 hour.
• Cooking will probably take about ½ hour. Keep an eye on your potatoes. You want them done all the way through but not mushy. Use a small pointed knife to assess doneness.
• If you aren't sure, you can pull a potato out and cut it in half. You want to see it cooked all the way through. If you still aren't sure, cut a small piece off and taste.
• While the potatoes are cooking, chop the celery, onion, and egg.
• Then make your salad dressing. If you're making a big salad, use about a cup of mayonnaise.
• To your mayonnaise, add salt, pepper, sweet paprika, dry mustard (use dry or leave out-nothing from a jar), garlic powder, sugar, and a little vinegar or sweet pickle juice. This is now your salad dressing.
• Once the potatoes are cooked all the way through, drain the hot water off carefully.
• Then add cold water to the pan and let the potatoes rest there for a few minutes.
• Cool them just enough that you can handle them. Once they can be handled, peel the skin off and chop into bite size pieces.
• Add the dressing to the potatoes while they are still warm.
• Add the potatoes to a mixing bowl. Put chopped celery, onion, pickle, and egg on top.
• Add the prepared salad dressing and gently mix.
• Gently lift up the ingredients from the bottom of the bowl and turn them. Mix like this until all the potatoes have dressing and the ingredients are mixed in.
• Put in serving bowl, cover, and refrigerate until serving time.
• If you have a hard boiled egg or two left, it looks pretty to slice them and put on top before serving.

GRANDMA'S CREAMY POTATO SALAD

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.

MY GRANDMA TRULAS POTATO SALAD

Steps:

• 1. After peeling, cubing, & cooking potatoes until tender rinse with cold water and drain and allow to cool somewhat this is gonna be a sort of chunky potato salad
• 2. in a large bowl mix potatoes, onion, tomato, pickles, bell pepper, carrot, hard boiled eggs, salt, and mayonnaise until all is well incorporated
• 3. if desired, place slices of hard boiled eggs on top of the potato salad then sprinkle top with black pepper or paprika to taste
• 4. Note: I gave amounts as close as I could on this recipie but I never had to follow a recipie to make this we just made it from memory mostly, ingredient amounts may need to be adjusted to your liking

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

OLD FASHIONED POTATO SALAD

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.

GRANDMA'S REINVENTED POTATO SALAD

Steps:

• Cook potatoes in pan of boiling water 15 min. or just until tender; drain. Cool.
• Place potatoes in large bowl. Add cheese and onions; mix lightly.
• Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
• Refrigerate several hours or until chilled. Top with remaining bacon before serving.