Best 6 Nanas Potato Salad Recipes

Have you ever been to a party or gathering where potato salad is served and you just can't get enough of it? If so, you're not alone! Potato salad is a classic side dish that is enjoyed by people of all ages. There are many different ways to make potato salad, but one of the most popular recipes is Nana's potato salad. Nana's potato salad is a creamy, tangy, and flavorful dish that is sure to be a hit at your next gathering. With its simple ingredients and easy-to-follow instructions, you'll be able to whip up a delicious batch of Nana's potato salad in no time.

Let's cook with our recipes!

NANA'S POTATO SALAD

Nana's Potato Salad image

Not sure whose Nana this potato salad is from, but she clearly likes to take it easy! Four ingredients, 20 minutes, chill-and enjoy.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 4 servings, about 1 cup each.

Number Of Ingredients 4

Ingredients

1/2 cup KRAFT Real Mayo
1/8 tsp. each: salt and black pepper
4 cups cooked cubed new potatoes
1/2 cup chopped scallions (green onions)

Steps:

Combine mayo, salt and pepper in large bowl.
Add potatoes and scallions; toss to coat. Cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

NAN'S CLASSIC MUSTARD POTATO SALAD

Nan's Classic Mustard Potato Salad image

I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

Provided by PanNan

Categories Potato

Time 1h

Yield 16-20 serving(s)

Number Of Ingredients 12

Ingredients

8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickle, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
2 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Steps:

Boil potatoes in the peel with the whole eggs.
Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
Let eggs and potatoes cool to room temperature.
Peel all and refrigerate whole potatoes and eggs until cold.
The potatoes will dice and hold up better when cold.
Dice the potatoes into 1/4- 3/8" dice.
Place into a very large container with a lid.
(I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
Add to the potatoes and eggs.
Gently stir to mix the ingredients evenly.
In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
Whisk until creamy.
Pour over potato mixture.
Gently stir until the dry particles are coated with the creamy mixture.
Cover and refrigerate at least 4 hours.
6- 8 hours is even better.
If you like color you can sprinkle some sweet paprika over the top.

GRANDMA'S POTATO SALAD

Grandma's Potato Salad image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 8 side servings

Number Of Ingredients 10

Ingredients

3 pounds red potatoes
Salt
1 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons yellow mustard
2 stalks celery, chopped
2 chives, chopped
1 white onion, finely chopped
Freshly ground black pepper
6 hardboiled eggs, chopped

Steps:

Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

NANA'S 7-LAYER SALAD

Nana's 7-Layer Salad image

This colorful 7-layer salad has made numerous appearances at our family gatherings over the years. My Nana has no shortage of delicious recipes from appetizers to desserts that she has passed down to me since I began cooking. This salad is not only yummy, but it's so quick and easy to prepare and definitely one of my all-time favorites!

Provided by KellyBecker

Categories Salad

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups shredded sharp Cheddar cheese
1 ¼ cups mayonnaise
4 cups torn iceberg lettuce
2 large Roma (plum) tomatoes, or more to taste, chopped
1 (6 ounce) can sliced black olives, drained
1 (10 ounce) package frozen peas, thawed
1 (4 ounce) can sliced water chestnuts, drained
½ cup cooked crumbled bacon

Steps:

Mix Cheddar cheese and mayonnaise together in a small bowl.
Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

Nutrition Facts : Calories 507.3 calories, Carbohydrate 9.8 g, Cholesterol 61.6 mg, Fat 45.9 g, Fiber 2.8 g, Protein 15.5 g, SaturatedFat 13.2 g, Sodium 898.7 mg, Sugar 3.5 g

NANA'S FRUIT SALAD

Nana's Fruit Salad image

My grandmother used to make this salad when I was a little girl. It's a tradition in my family now, for Thanksgiving and Christmas.

Provided by Gina

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Yield 4

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) can fruit cocktail, juice reserved
2 (11 ounce) cans mandarin oranges, drained
3 apples, cored and diced with peel
2 Bartlett pears, cored and diced
2 bananas
1 cup chopped pecans
1 (8 ounce) package cream cheese
2 teaspoons lemon juice

Steps:

In a large bowl combine fruit cocktail, mandarin oranges, apples, pears, and pecans.
In a small mixing bowl, mix cream cheese and lemon juice. Add enough fruit cocktail juice to achieve a smooth and creamy consistency.
Fold the cream cheese mixture into the fruit mixture and toss. Cover and chill for 1 hour before serving. Prior to serving slice bananas, add to fruit salad and toss again.

Nutrition Facts : Calories 730.6 calories, Carbohydrate 93.8 g, Cholesterol 61.6 mg, Fat 39.7 g, Fiber 11.6 g, Protein 8.4 g, SaturatedFat 14.1 g, Sodium 186.9 mg, Sugar 49.4 g

NANA'S POTATO SALAD

nana's POTATO SALAD image

I was lucky enough to get this awesome recipe from my grandmother....we all look forward to family reunions, and get togethers' JUST for the potato salad

Provided by PamperedChefAngie

Categories Potato

Time 40m

Yield 1 big bowl

Number Of Ingredients 10

Ingredients

8 medium new potatoes (peeled or not- Your choice -)
1/4 cup lemon juice
1/4 cup vegetable oil
salt and pepper (I prefer Seasoned Salt)
3 tablespoons chopped onions
4 stalks celery, chopped
4 hard-boiled eggs, coarsley chopped
1 -1 1/4 cup mayonnaise
3 tablespoons cider vinegar
lettuce leaf, to line bowl with

Steps:

Boil potatoes, until fork tender-- (not overcooked) When done, break apart with fork.
Immediately, toss with lemon juice and oil, salt and pepper.
By doing this while they are still warm the flavorings get into the potatoes, better.
Now, cool,& while cooling, chop the onions and celery and eggs.
Then add to the potatoes.
Now blend 1 cup of the mayo with the vinegar, and toss over the salad, gently folding until all coated.
If it seems dry, add more mayo.
Line a bowl with the lettuce leaves, and pile the salad in the center.

Nutrition Facts : Calories 2815.9, Fat 155.9, SaturatedFat 25.6, Cholesterol 807.1, Sodium 2132.5, Carbohydrate 308.2, Fiber 33.2, Sugar 33.8, Protein 56.4

Tips:

Use a variety of potatoes. This will give your salad a more complex flavor and texture. Some good options include Yukon Gold, red potatoes, and fingerling potatoes.

Boil the potatoes until they are tender but still firm. You don't want them to be mushy, so check them often with a fork. Also make sure your potatoes are roughly the same size, so they cook evenly.

Cool the potatoes completely before adding them to the salad. This will help prevent the salad from becoming watery.

Use a mayonnaise-based dressing. This is the classic potato salad dressing, and it's always a winner. You can also add other ingredients to the dressing, such as sour cream, yogurt, or Dijon mustard.

Add some crunchy vegetables to the salad. This will give the salad some texture and freshness. Some good options include celery, onion, and carrots.

Season the salad to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a bit of sugar to balance out the acidity of the dressing.

Conclusion:

Potato salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It's a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. By following these tips, you can make a delicious potato salad that everyone will love.