Best 6 Connies Southern Potato Salad Recipes

SOUTHERN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

CONNIE'S FAMOUS POTATO SALAD

Steps:

• First step should be to peel and boil the potatoes.
• Boil the eggs (so eggs are hardboiled).
• I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
• I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
• Just test the potatoes.
• You don't want them to soft, but the fork should be able to pierce them easily.
• While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
• I cook the bacon, cut up onion and green onion, celery, cilantro.
• You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
• Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
• Then add all the other ingredients and stir together.
• The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
• I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
• Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
• All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
• I have had many people tell me this is the best potato salad they have ever had and I should market it.
• Hope you enjoy it as much as we do!

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

CONNIE'S CHINESE SALAD

Steps:

• Chop cabbage into chunky pieces and add to salad bowl.
• Drain water chestnuts, add to salad.
• Chop green onions and add to salad.
• top with 1 cup asian crunchy noodles.
• add dressing just before serving and mix well.
• ( do not add dressing until just before serving or noodles get soggy!).

HOPPIN' JOHN'S SOUTHERN POTATO SALAD

Steps:

• Cut potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and cook, uncovered, for about 15 minutes, until tender. Drain. Peel if desired, and cut into 1 1/2-inch wedges.
• In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
• In a small bowl, mix the mayonnaise, mustard, pickle cubes and juice; toss with the potatoes. Season to taste with salt and peppers. Sprinkle with chopped herbs and dust with paprika. Serve slightly chilled.