Best Vickis Mississippi Potato Salad Recipes
VICKI'S MISSISSIPPI POTATO SALAD
I am asked to bring this to summer picnics, holiday meals, potluck at work, and all of the Memorial Day, Fourth of July and Labor Day dinners. This is the best potato salad you can make. Enjoy
Provided by Vicki Kiddy
Categories Potato
Time 1h5m
Yield 1 Large Service Dish
Number Of Ingredients 7
Steps:
- Boil potatoes, cook and then peel and cube.
- Add eggs, onion, pickle relish, mustard, salt and pepper.
- Fold in mayo till coated.
- Chill and enjoy.
Nutrition Facts : Calories 3716.4, Fat 124.8, SaturatedFat 25.4, Cholesterol 1757.1, Sodium 5470.9, Carbohydrate 570.5, Fiber 61.3, Sugar 43.8, Protein 101.7
AMERICAN POTATO SALAD
Make and share this American Potato Salad recipe from Food.com.
Provided by Toadi
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine mayo, mustard, sugar, vinegar, salt and pepper. Mix well.
- Add onion and celery.
- Stir in potatoes and eggs.
- Refrigerate at least 5 hours or more.
- I always make this the day before, because it tastes better after it flavors thru.
- Enjoy!
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
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
FAMOUS POTLUCK POTATO SALAD
GREAT for potlucks. This makes a ENORMOUS amount of potato salad. I've never had left overs! Crowd pleaser! The Dijon mustard gives this a unique flavor.
Provided by Tara Simpson
Categories Potato
Time 1h
Yield 2 gallons, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Mix all veggies and eggs in a large bowl.
- Stir in mayonnaise, mustards and seasoning to taste.
- You can add more or less of all the mayo, mustard, seasonings to your preference.
- I start off with less of the mayo, mustard, seasonings and add until I like the flavor!
- Prep time does not include boiling potatoes and eggs, just a lot of chopping!
Nutrition Facts : Calories 343.6, Fat 16.3, SaturatedFat 2.8, Cholesterol 121, Sodium 676.9, Carbohydrate 43.9, Fiber 5.1, Sugar 5.6, Protein 7.7
VICKI'S CLASSIC POTATO SALAD
Make and share this Vicki's Classic Potato Salad recipe from Food.com.
Provided by Vicki in CT
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a covered saucepan cook potatoes in boiling, salted water for 25-30 minutes or until tender. Drain well.
- Peel and cube potatoes and transfer to a large bowl.
- Add onion and egg.
- Combine mayo, sugar, celery seed, vinegar, mustard, salt, and relish.
- Pour over potato mixture and toss to coat. Cover and chill.
- Better the second day.
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