POTATO SALAD RECIPE NO MUSTARD RECIPES

WHITE POTATO SALAD (NO MUSTARD) RECIPE - FOOD.COM

White Potato Salad (no mustard) Recipe - Food.com image

My brother loves me to make this potato salad for him. He even offers to pay me if I make it for him when he's entertaining guests! All of our friends, and family love it too. They all think they won't, because there's no mustard, until they try it, and then, they're hooked! I hope t he amounts are accurate. This recipe could be used with mustard instead of vinegar, but the sugar wo uld have to be cut in half or more. It would probably take about a half cup of mustard. I would just add it until it tasted right! It is difficult to give measurements, when you never use them. :-) Please let me know how it turns out for you! The yield and time may not be precise; I just gave it my best guess.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 cups cooked, cubed potatoes (boiled with jackets on, and peeled)
1 whole onion, chopped (any kind, but red onions are probably the best to use)
4 stalks celery, finely chopped
6 hard-boiled eggs, diced up
8 small sweet gherkins
3 cups Miracle Whip (yes, Miracle Whip!)
3 tablespoons white vinegar
3 tablespoons white sugar
3 teaspoons salt

Steps:

Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
Lay out on counter for an hour or so to cool nicely.
Peel, and cube.
I usually do this with no recipe, so I have estimated the amounts as closely as possible.
While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
You may have some mix left over, but don't throw it out.
After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
Refrigerate for at least 4 hours before serving.
It may taste salty until after it's refrigerated a while.
If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
The same applies if you like it sweeter.

Nutrition Facts : Calories 79.6, FatContent 1.6, SaturatedFatContent 0.5, CholesterolContent 63.5, SodiumContent 473.1, CarbohydrateContent 13.9, FiberContent 1.3, SugarContent 4.2, ProteinContent 2.9

REALLY GOOD, SIMPLE, FRESH POTATO SALAD- NO MUSTARD- NO ...

Really Good, Simple, Fresh Potato Salad- No Mustard- No ... image

This recipe was given to me by an elderly woman who had brought lunch to another elderly woman that I was taking care of. I don't know know the origin of this type of potato salad, and tried to search Zaar to make sure I wasn't duplicating, but admit that I did not search all 1200 potato salad recipes. I have never tasted a potato salad that was so good, so I got the recipe from her. The amounts are approximate as she just told me the ingredients, and I eyeball it, of course it also depends on how much you want to make, so adapt it accordingly. She did insist however that you have to use Hellmann's mayo. My husband, who Never eats potato salad eats and actually enjoys it. It has a nice mellow flavor and texture with-out the typical relish and mustard, I'm sure all of the eggs contribute to that. I took it to a church potluck and got raves about it. It is definitely not low fat, not sure how it would adapt. Another example that sometimes simple IS better. Hope you enjoy!

Total Time 1 hours

Prep Time 35 minutes

Cook Time 25 minutes

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

12 -15 medium potatoes (any kind)
1 dozen hard-boiled egg
2 -2 1/2 cups Hellmann's mayonnaise
1 sweet onion
1 tablespoon celery seed
salt & pepper

Steps:

Peel and dice potatoes, Boil in salted water until tender.
Hard boil eggs, peel, chop. (obviously lol).
Finely chop onion.
*1-2 ribs of finely diced celery is nice, but was not in the original recipe.
A dash of garlic powder or garlic salt is nice too.
Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
Most of the prep time is attributed to the peeling and chopping of the potatoes.
*Of course, because of the Mayo you won't want to leave it out too long.
I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.

Nutrition Facts : Calories 600.4, FatContent 28.1, SaturatedFatContent 5.4, CholesterolContent 333.3, SodiumContent 531.6, CarbohydrateContent 72.4, FiberContent 7.3, SugarContent 7.7, ProteinContent 16.7

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