Any recipes for old fashioned mustard potato salad?!
My grandmother made mustard potato salad!. Does anyone know the recipe!? She used white potatoes, boiled eggs, mustard, mayo!. onion and celery!. But I don't remember the amounts!. There might have been other ingredients also!.Www@FoodAQ@Com
Answers:
You must be from the south!
When I met my my boyfriend's family they prepared the yellow mustard potato salad and it was my first time to eat it!. My mother always made the white!.!.!.I love both! Here is how I prepare the mustard potato salad recipe!.
Boil russet potatoes or the Yukon gold potatoes in their cleaned skins in salted water until they are fork tender!. Remove and let cool!. Probably 5 potatoes would do if they are large!.
Remove the skin and cut into desired cubes!.
Set aside!.
In medium bowl mix:
1 cup mayonnaise
1/8 cup yellow mustard to start then add more if it's not sharp enough for your tastes (1/8 is one half of 1/4 cup)
it can be the french type or the hot dog mustard the bright yellow one
1/4 cup sweet pickle relish
3/4 cup of sliced celery and some of the leaves
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
salt and pepper to taste
1/2 teaspoon celery seed
combine very well these ingredients and mixed with cubed potatoes!. Now taste to see if you need to add anymore of the mustard or other items!.
some people add hard boiled eggs to this salad and others don't so it's up to you!. I like the chopped eggs so about 2 would be enough for this recipe!. Remember to not let this sit out on the table very long it should be kept as cold as possible!. Best of luck now I want some!
Mama Jazzy GeriWww@FoodAQ@Com
When I met my my boyfriend's family they prepared the yellow mustard potato salad and it was my first time to eat it!. My mother always made the white!.!.!.I love both! Here is how I prepare the mustard potato salad recipe!.
Boil russet potatoes or the Yukon gold potatoes in their cleaned skins in salted water until they are fork tender!. Remove and let cool!. Probably 5 potatoes would do if they are large!.
Remove the skin and cut into desired cubes!.
Set aside!.
In medium bowl mix:
1 cup mayonnaise
1/8 cup yellow mustard to start then add more if it's not sharp enough for your tastes (1/8 is one half of 1/4 cup)
it can be the french type or the hot dog mustard the bright yellow one
1/4 cup sweet pickle relish
3/4 cup of sliced celery and some of the leaves
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
salt and pepper to taste
1/2 teaspoon celery seed
combine very well these ingredients and mixed with cubed potatoes!. Now taste to see if you need to add anymore of the mustard or other items!.
some people add hard boiled eggs to this salad and others don't so it's up to you!. I like the chopped eggs so about 2 would be enough for this recipe!. Remember to not let this sit out on the table very long it should be kept as cold as possible!. Best of luck now I want some!
Mama Jazzy GeriWww@FoodAQ@Com
COUNTRY POTATO SALAD
6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste
In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy!. Drain on paper towels!. Reserve a few tablespoons of the drippings from the bacon!.
Place potatoes in cold water in a medium saucepan!. Add 1 teaspoon salt and a small amount of the reserved bacon drippings!. Boil until fork tender, about 15 minutes!. Drain and cool!. Cut into 1 inch cubes!.
In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper!.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture!. Season with salt and pepper, to taste!.
Note: Use a combination of red and green bell peppers for extra color!. If red potatoes are not available, use new or baby white potatoes instead!.
PENNSYLVANIA DUTCH DRESSING FOR GREENS
1/2 lb!. bacon ends and pieces
1/2-3/4 cup sugar (to taste)
1 1/2 tablespoons flour
1/2 teaspoon yellow mustard
1 egg
1/2 cup milk
1/4 cup vinegar
1/4 cup water
Chop bacon pieces and saute in saucepan!. Combine sugar and flour in mixing bowl!. Beat in mustard and egg until smooth!. Gradually pour in milk, vinegar, and water!.
Drain excess fat from bacon and pour liquid ingredients into saucepan over browned bacon!. Bring to a boil, stirring constantly!.
When mixture thickens, remove from heat and allow to cool slightly before pouring over washed, chopped greens!.
Dressing may also be used for potato salad!. Can be stored in refrigerator for up-to one week!.
Note: The original recipe called for 3/4 cup of sugar, but we found that this amount may be reduced so adjust according to your own taste!. Makes 1 1/2 cups!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste
In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy!. Drain on paper towels!. Reserve a few tablespoons of the drippings from the bacon!.
Place potatoes in cold water in a medium saucepan!. Add 1 teaspoon salt and a small amount of the reserved bacon drippings!. Boil until fork tender, about 15 minutes!. Drain and cool!. Cut into 1 inch cubes!.
In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper!.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture!. Season with salt and pepper, to taste!.
Note: Use a combination of red and green bell peppers for extra color!. If red potatoes are not available, use new or baby white potatoes instead!.
PENNSYLVANIA DUTCH DRESSING FOR GREENS
1/2 lb!. bacon ends and pieces
1/2-3/4 cup sugar (to taste)
1 1/2 tablespoons flour
1/2 teaspoon yellow mustard
1 egg
1/2 cup milk
1/4 cup vinegar
1/4 cup water
Chop bacon pieces and saute in saucepan!. Combine sugar and flour in mixing bowl!. Beat in mustard and egg until smooth!. Gradually pour in milk, vinegar, and water!.
Drain excess fat from bacon and pour liquid ingredients into saucepan over browned bacon!. Bring to a boil, stirring constantly!.
When mixture thickens, remove from heat and allow to cool slightly before pouring over washed, chopped greens!.
Dressing may also be used for potato salad!. Can be stored in refrigerator for up-to one week!.
Note: The original recipe called for 3/4 cup of sugar, but we found that this amount may be reduced so adjust according to your own taste!. Makes 1 1/2 cups!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Old-Fashioned Potato Salad
Mustard to taste
1 cup real mayonnaise
1 cup minced onion
3 tbsps!. white vinegar
2 tsps!. salt
1/4 tsp!. pepper
2 hard-cooked eggs, chopped
3 pounds potatoes, cooked, peeled, cubed (about 6
cups)
2 cups sliced celery
In large bowl stir together mayonnaise, onion
vinegar, salt, pepper and eggs!. Add potatoes and
celery; toss to coat well!. Cover;refrigerate
for at least 4 hours!. If desired, sprinkle with
paprika!. Makes about 8 cups!.Www@FoodAQ@Com
Mustard to taste
1 cup real mayonnaise
1 cup minced onion
3 tbsps!. white vinegar
2 tsps!. salt
1/4 tsp!. pepper
2 hard-cooked eggs, chopped
3 pounds potatoes, cooked, peeled, cubed (about 6
cups)
2 cups sliced celery
In large bowl stir together mayonnaise, onion
vinegar, salt, pepper and eggs!. Add potatoes and
celery; toss to coat well!. Cover;refrigerate
for at least 4 hours!. If desired, sprinkle with
paprika!. Makes about 8 cups!.Www@FoodAQ@Com
You've basically got it!. The rest comes down to personal preference, but I'll give you what my mother guessed hers to be about 30 years ago!. I follow it slightly when I make it but then add my own extras!
6 cups cooked potatoes - skinned, chilled and cubed
3-4 hard boiled eggs - quartered lengthwise and sliced
3 stalks celery - sliced
3 green onions - sliced
1 T!. lemon juice
4-6 radishes - sliced
1 T!. sugar
1 green pepper - diced
2 - 3 tsp!. mustard
about 1 cup Miracle Whip
1 tsp!. salt
3 T!. pickle relish
1/2 tsp!. black pepper
1 tsp!. celery seed
Combine all except add eggs last!. Chill well!.Www@FoodAQ@Com
6 cups cooked potatoes - skinned, chilled and cubed
3-4 hard boiled eggs - quartered lengthwise and sliced
3 stalks celery - sliced
3 green onions - sliced
1 T!. lemon juice
4-6 radishes - sliced
1 T!. sugar
1 green pepper - diced
2 - 3 tsp!. mustard
about 1 cup Miracle Whip
1 tsp!. salt
3 T!. pickle relish
1/2 tsp!. black pepper
1 tsp!. celery seed
Combine all except add eggs last!. Chill well!.Www@FoodAQ@Com
What you said sounds about right!. About twice as much mayo as yellow mustard!. Maybe add some dill or sweet pickles, chopped up (or relish), and of course, S&P!. I prefer green onions to spanish onions in potato salad for a milder flavor!. And the trick my GM taught me was to mix the dressing and pickles and stuff separately, then pour over the potatoes and boiled eggs, then combine!. Keeps the potatoes from getting all mushed up!.Www@FoodAQ@Com
That is the recipe, alright!. You can also add sweet pickles, olives!. The proportions don't matter!. Just make enough boiled potatoes to feed the crowd, add some of each of the rest!. Add enough mayo to coat and enough mustard to flavor the whole thing!.
Regards,
DanWww@FoodAQ@Com
Regards,
DanWww@FoodAQ@Com
Boiled diced potatoes warm, chopped hard boiled eggs, chopped onions, Chopped celery, Mayo, prepared mustard, black pepper and sweet gherkin pickles chopped!. Mix together and top with paprika and egg slices and a bit of chopped parsely!. Chill for at least 4 hours!.Www@FoodAQ@Com