MOMS POTATO SALAD RECIPES
SOUTHERN POTATO SALAD : TASTE OF SOUTHERN
Follow our step-by-step, photo illustrated recipe to make this Southern Style Potato Salad, just like my Mama always made. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more. Printable recipe included.
Provided by Steve Gordon
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 18
Number Of Ingredients 10
Steps:
- Wash, peel, and cube the potatoes.
- Place potatoes in boiling water, boil until tender. About 10 minutes.
- Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
- Dice the bell pepper.
- Dice the onion.
- Chop the boiled eggs.
- Chop the sweet pickles.
- Add the bell pepper, onion, eggs, pickles.
- Add the mustard, sugar, salt, black pepper, and mayo.
- Gently stir everything together until potatoes are coated.
- Taste, add more salt and pepper as desired.
- Refrigerate for at least one hour before serving for best flavor.
- Enjoy!
ROTISSERIE CHICKEN RUB RECIPE - EASY RECIPES FOR BUSY MOMS
This Rotisserie Chicken Dry Rub is easy to make, and is great on your rotisserie chicken! Once you try this rub, you will never buy a premade rotisserie chicken seasoning again!
Provided by admin
Categories Seasoning
Prep Time 1 minutes
Cook Time 2 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Measure all the spices in the recipe.
- Add all the spices into the mixing bowl, and mix. Use the spice mix to make Instant Pot Air Fryer Lid Chicken Breast, Extra Crispy Instant Pot and Air Fryer Lid Chicken Wings (Fresh or Frozen), Healthy Instant Pot Air Fryer Lid Sweet Potato Fries.
Nutrition Facts : Calories 2 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 291 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California
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Reviews 4.7
Total Time 20 minutes
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Calories 203 calories per serving
- Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
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