Best Susans Best Potato Salad Recipes
SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD
Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.
Provided by Debber
Categories Potato
Time 30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Slice potatoes into a large serving bowl.
- Coarsely chop eggs with the potatoes.
- In a small mixing bowl, combine remaining ingredients.
- Pour dressing over potatoes and eggs, stir gently to coat all.
- Serve chilled or at room temperature.
SUSAN'S BEST POTATO SALAD
Make and share this Susan's Best Potato Salad recipe from Food.com.
Provided by Emily
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1/2 inch cubes.
- Mix oil, vinegar, salt, sugar and garlic.
- Pour over warm potatoes.
- Refrigerate until cool.
- When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
- Garnish with a few radish slices and green onion sprigs if desired.
Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9
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
SUSAN'S DILL PICKLE POTATO SALAD
Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.
Provided by Queenrubyrose
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
- Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
- Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
- Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
- DELICIOUS!
Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6
MOM'S BEST POTATO SALAD
This recipe was shared with me by my mom. This is THE BEST potato salad I have ever had! Whenever we have family get-togethers, I always ask my mom to bring this salad! The vegetables add such a nice refreshing crunch. My mom also likes to add 1/4 cup diced green pepper and 1/4 cup diced cucumber, but I prefer it without.
Provided by Paula
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes, with skins on, until tender.
- Drain and allow potatoes to cool.
- Once cool enough to handle, remove skins and cut into bite-size cubes.
- Meanwhile, dice onion, carrot, radish, and celery.
- Mix ingredients for dressing and refrigerate until needed.
- Combine potatoes, vegetables, and 2 sliced hard boiled eggs.
- Pour dressing over and mix well to combine.
- Top with remaining sliced egg and sprinkle with paprika if desired.
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