HOMEMADE POTATO SALAD RECIPE | THE NEELYS | FOOD NETWORK
Provided by Patrick and Gina Neely : Food Network
Total Time 3 hours 5 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
PERFECT POTATO SALAD RECIPE - HOW TO MAKE POTATO SALAD
Steps:
- Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles, eggs, and bacon, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.Serve with baked beans, coleslaw, pasta salad, burgers … and two pieces of pie.And that’s an order.
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HOMEMADE POTATO SALAD RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 5 minutes
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Reviews 4.7
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- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
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HOMEMADE POTATO SALAD RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 5 minutes
Cuisine american
Reviews 4.7
Total Time 3 hours 5 minutes
Cuisine american
- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
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- Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles, eggs, and bacon, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.Serve with baked beans, coleslaw, pasta salad, burgers … and two pieces of pie.And that’s an order.
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