FREEZING EGG SALAD RECIPES

Name: Mama's Potato Salad
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
Ingredients: 3 to 3-1/2 pounds potatoes (about 10 medium); 6 hard-boiled large eggs; 1 medium onion, finely chopped; 1/2 cup mayonnaise; 1/2 cup evaporated milk; 3 tablespoons white vinegar; 2 tablespoons prepared mustard; 1/4 cup sugar; 1 teaspoon salt; 1/4 teaspoon pepper; Additional hard-boiled large eggs, sliced; Paprika

MAMA'S POTATO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mama's Potato Salad Recipe: How to Make It - Taste of Home image

This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 12

Ingredients

3 to 3-1/2 pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Additional hard-boiled large eggs, sliced
Paprika

Steps:

In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Nutrition Facts : Calories 231 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 27g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

RUSSIAN SALAD RECIPE - NYT COOKING

Russian Salad Recipe - NYT Cooking image

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.

Provided by Gabrielle Hamilton

Total Time 1 hours

Yield 6 1/2 cups (about 12 servings)

Number Of Ingredients 8

Ingredients

Kosher salt and black pepper
3 medium yellow potatoes (about 1 pound), washed
5 thin carrots (about 1/2 pound), washed
10 ounces frozen peas
4 large eggs, fridge-cold
3 1/2 ounces boiled ham
1 cup drained cornichons and 1/2 cup plus 2 tablespoons of their brine
1 scant cup Hellmann’s mayonnaise

Steps:

Bring a large pot of water to boil. Season with salt.
Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
Gently add the eggs, and allow to boil 10 minutes.
While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
Once the eggs are cooked, drain them, and peel under cold running water.
Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
Refrigerate overnight, and serve cold.

More about "freezing egg salad recipes"

MAMA'S POTATO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Side Dishes
Calories 231 calories per serving

In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

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RUSSIAN SALAD RECIPE - NYT COOKING

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine russian

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MAMA'S POTATO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

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