Does anyone have a recipe?!
Answers: a recipe for old fashioned potato salad?
Here is my Great Grandmothers Recipe,
6 to 8 big potatoes, boiled with skin on or baked
4 boiled eggs , sliced after boiling
1 large onion Peeled and finely chopped
1/2 to 3/4 cup of mayonnaise
1 Tablespoon Vinegar
2 teaspoons Sugar
1 teaspoon salt
1 Tablespoon prepared Mustard
1 Stalk of Celery finely chopped
Cook potatoes until done, then peel and chop into cubes, Boil eggs, cool, peel and chop.
Mix potatoes, eggs, celery, mustard, mayo, sugar, vinegar and salt in large bowl until everything is coated. Refridgerate and enjoy when cool.
Easily modified to your personal preferences ~ I usually cut down on the sugar a bit and add some crumbled bacon. You can also add onions and/or pickle relish if you like.
Old-Fashioned Potato Salad
Serves 16
5 pounds red potatoes
1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
3/4 cup white vinegar
1/4 cup water
3 eggs, lightly beaten
1 cup thinly sliced green onions
1 1/2 cups sour cream
Cook potatoes in boiling water until tender; drain and cool.
Meanwhile, in a saucepan, combine sugar, flour, salt, mustard and pepper. Add vinegar and water; bring to a boil. Boil and stir for 2 minutes. Add a small amount to eggs; return all to the pan. Cook and stir for 1-1/2 to 2 minutes or until mixture is thickened and a thermometer reads 160 degrees F.
Refrigerate until cooled. Peel potatoes if desired; slice and place in a large bowl. Add onions. Stir sour cream into dressing; pour over potato mixture and toss to coat.
2 potatoes diced
4 tabelspoons of helmens
1 diced onion
2 large sqwirts of salad cream
ingredients..
6 large potatoes
1/2 teaspoon dill
1/2 cup French dressing made with cider vinegar plus 1/2 teaspoon dry mustard
1/4 cup minced onion
2 red apples, unpeeled but cored and diced
1 cup diced celery
6 hard-cooked eggs, chopped
4 tablespoons chopped parsley
1 1/2 cups mayonnaise
1/2 cup sour cream
Salt and pepper
preparations
Cook the potatoes in their skins with the dill; peel and dice them and marinate them while still hot in the French dressing. Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients. Combine potato-onion mixture with remaining ingredients, including mayonnaise blended with sour cream. Season with salt and pepper to taste.
Yes. Boil the potatoes first until medium soft. Let cool till able to handle comfortably then remove skin. Hard Boil eggs. 2 for every 4 potatoes.
Rinse under cold water. Peel the eggs. Chop potatoes into squares then chop eggs. Add a few dashes of pepper, and salt. Add about 1 tsp of celery seed. About 2 tbs of mayo or miracle whip, 1 tbs dijon mustard. 1 tsp of dried parsley and a dash of cayene pepper. Mix it all together taste and adjust to the way you like it. When it is the way you like, say Damn that's good and then put in the fridge.
This one is an has been a recipe used in our family for years.
Boil about two lbs of unpeeled but cleaned waxy potatos in salted water, red skinned or new england potatoes. (not Idaho, or russet)
Ok, boil the potatoes just til they're done, peel them when they're cooled down enough.
Dice the cooked potatoes while they're still warm
add:
one stalk of celery sliced thin
one medium onion chopped or minced
two or three tablespoons of chopped gherkin pickles
Note: I've tried substituting pickle relish and it's good but the little gherkin pickles make it much better.
two or three large tablespoons of mayo
one teaspoon of mustard
I've used celery seed when I don't have celery on hand and I personnaly think it's better. Your choice!
Thanks
I really love old fashioned potato salad! I don't however have a recipe for it...I don't use recipes! Sorry...but I do have a recipe for another potato salad that I love
Red potatoes; unpeeled and boiled till fork tender
Ranch salad dressing
Green onions
I vary the size of this recipe depending on how many I am cooking for. I just cook the taters and then drain them and leave them till they are cool. I then add enough Ranch dressing to just coat the potatoes and add enough green onions to my taste;chopped of course. If I am feeling festive I will even add cooked crumbled bacon too....this is great for Christmas since it is Red, White, and Green!
this is a very simple recipe for potato salad
you can substitute the relish for chopped olives or pimentos
5 lbs. potatoes boiled and quartered
1 doz. hard boiled eggs chopped
1 cup onion chopped
1 cup pickle relish
mustard to taste
2 to 2 1/2 cups mayonnaise
boil potatoes and eggs
let them cool
chop everything and mix together
refrigerate
and enjoy
2.5 lbs potatoes, cooked and cut into uniform chunks or cubes
5 hard-cooked eggs - coarsely chopped (save one for garnish)
1 cup each, chopped:
Onion
Celery
Olives
Sweet pickle
2 cups mayonnaise
half-cup Kraft Creamy French Dressing (optional)
salt and pepper to taste
Stir everything together. Adjust mayonnaise, if needed. Transfer to serving bowl.
This next part is optional: cut garnish egg in half. Use half the yolk in the middle like the sun, slice the white into about 6 or 8 "rays" to arrange around the half-yolk. Crumble the other half-yolk and sprinkle over the top of the salad. Sprinkle paprika over the whole thing. Lovely AND delicious!
p.s. the chopped ingredients can be adjusted to taste. I use a generous cup of olives and a scant cup of pickles.
5 lbs. yukon gold potatoes (cook until tender, but not falling apart, you can stick a knife all the way through)
Drain---refrigerate til completly chilled
Peel the skin off, slice into 1/4 slices..set aside
Grate onion, celery ( you want the essence of the onion & celery..juice)
Mix together 1/4 cup to 1/2 cup hellmanns mayo, 2 to 3 TBS white vinegar & 2 to 3 TBS water...blend well
Now add onion & celery juice along with mayo & vinegar & water, add to potatoes, gently fold in as to not break the potatoes...salt & pepper to taste...refrigerate..as the flavors all blend together you mouth will think it's a party!