HONEY MAMAS RECIPES

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MAMA'S POTATO SALAD RECIPE: HOW TO MAKE IT



Mama's Potato Salad Recipe: How to Make It 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

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.

LEMON GREEK CHICKEN RECIPE - FOOD.COM - RECIPES, FOOD ...



Lemon Greek Chicken Recipe - Food.com - Recipes, Food ... image

Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 tablespoons olive oil
4 large garlic cloves, minced- more if you like
1 tablespoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper, we like pepper- reduce if you like
6 -8 medium red potatoes, about the size of a lemon
1 green pepper, cut into strips
1 red onion, wedged
8 ounces mushrooms, cleaned
4 bone in chicken breasts (1/2 to 3/4 lbs per breast) or 24 ounces boneless skinless chicken breasts

Steps:

  • Combine first 7 ingredients and set aside.
  • Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
  • Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
  • Add bell pepper strips, onion wedges and mushrooms to pan.
  • Drizzle half the lemon juice mixture over veggies and toss to coat.
  • Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
  • Bake until chicken is no longer pink in center basting after 15 minutes.
  • Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
  • IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
  • Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
  • I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.

Nutrition Facts : Calories 381.8, FatContent 14, SaturatedFatContent 3.3, CholesterolContent 61.9, SodiumContent 393.9, CarbohydrateContent 39.6, FiberContent 4.9, SugarContent 5.1, ProteinContent 25.9

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MAMA'S POTATO SALAD RECIPE: HOW TO MAKE IT
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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LEMON GREEK CHICKEN RECIPE - FOOD.COM - RECIPES, FOOD ...
Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies.
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