Best 5 Aunt Eleanors Potato Salad Recipes
Aunt Eleanor's potato salad is a classic side dish perfect for any occasion, from family gatherings to backyard barbecues. With its creamy, tangy dressing and perfectly cooked potatoes, this salad is sure to be a hit with everyone who tries it. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps to make the best Aunt Eleanor's Potato Salad, complete with tips and tricks for achieving the perfect flavor and texture.
Here are our top 5 tried and tested recipes!
AUNT TC'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
- Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.
AUNT VI'S RED SKINNED POTATO SALAD
A creamy potato salad chock full of bits of hard-boiled egg and spicy onion.
Provided by Shirley
Categories Red Potato Salad
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
- Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 14.4 g, Cholesterol 121.5 mg, Fat 32.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 279.1 mg, Sugar 2.1 g
AUNT J'S BEST POTATO SALAD
This is a great potato salad that my Aunt makes--my favorite non-garlic, non-blue cheese salad! Recipe time counts standing time.
Provided by Dwynnie
Categories Potato
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel and cook the potatoes to medium soft and then drain, slice, and cool.
- Mix the mayonnaise and sour cream together, then mix in the remaining ingredients.
- Fold the dressing into the potatoes and let the salad stand at least 3 hours, or overnight.
Nutrition Facts : Calories 530.6, Fat 26.3, SaturatedFat 6.7, Cholesterol 27.9, Sodium 473.8, Carbohydrate 70.1, Fiber 5.6, Sugar 19, Protein 6.6
AUNT FRANCES' GERMAN POTATO SALAD
Take a guess at the quantities. Mom's directions liberally use the phrase "desired amount." Aunt Francis brought this to every shared family meal, and it was consistently a favorite by all of us.
Provided by Rutecki Family
Categories Potato
Time P1D
Yield 1 batch
Number Of Ingredients 5
Steps:
- Make this a day ahead of time.
- Cook desired amount of potatoes, chop into pieces and add desired amount of onion.
- Fry desired amount of bacon pieces until crisp.
- Drain; use some of the grease in salad for flavor.
- For dressing, make up the quantity needed, using the following proportions: 4 tablespoons sugar and 7 tablespoons vinegar.
- Heat, then pour over potatoes; add onion and bacon.
- Cover with foil and stir every hour or so.
- When ready to serve, it can be put in a very low oven to heat.
Nutrition Facts :
AUNT VI'S RED SKINNED POTATO SALAD
A creamy potato salad chock full of bits of hard-boiled egg and spicy onion.
Provided by Shirley
Categories Red Potato Salad
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
- Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 14.4 g, Cholesterol 121.5 mg, Fat 32.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 279.1 mg, Sugar 2.1 g
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as Russet potatoes, and are less likely to fall apart when cooked.
- Cook the potatoes properly: To prevent the potatoes from becoming waterlogged, boil them in salted water until they are just tender. Do not overcook them.
- Let the potatoes cool completely: Before adding the other ingredients, let the potatoes cool completely to prevent the salad from becoming runny.
- Use a light hand with the mayonnaise: Too much mayonnaise can make the salad heavy and greasy. Use just enough to bind the ingredients together.
- Add your favorite mix-ins: Feel free to add other ingredients to your potato salad, such as chopped celery, onion, hard-boiled eggs, or bacon. Use fresh delicious ingredients.
- Chill the salad before serving: For the best flavor, chill the salad for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Aunt Eleanor's potato salad is a classic recipe that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy, tangy, and slightly sweet flavor, this salad is sure to be a hit at your next gathering. So next time you are looking for a delicious and refreshing side dish, give Aunt Eleanor's potato salad a try. You won't be disappointed!
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