MY MOM'S GOOD OLD POTATO SALAD RECIPE | ALLRECIPES
I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.
Provided by Andrea Parker
Categories Dairy-Free Potato Salad
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 12 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
- Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
- Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.
Nutrition Facts : Calories 787.7 calories, CarbohydrateContent 71.5 g, CholesterolContent 253.4 mg, FatContent 50.5 g, FiberContent 7.4 g, ProteinContent 14.8 g, SaturatedFatContent 8.6 g, SodiumContent 806.4 mg, SugarContent 19.6 g
PERFECT POTATO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 45 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
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