Bob's old fashioned potato salad is a classic dish that has been enjoyed for generations. With its creamy texture, tangy flavor, and hearty potatoes, this salad is a staple at picnics, potlucks, and family gatherings. In this article, we'll provide you with a step-by-step guide to making Bob's old fashioned potato salad, along with tips and tricks to ensure that it turns out perfect every time.
Let's cook with our recipes!
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel 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, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
OLD-FASHIONED POTATO SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield about 40 (4-ounce) servings
Number Of Ingredients 8
Steps:
- In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
- Dice the celery stalks, and place to the side with eggs.
- In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
- Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.
OLD-FASHIONED POTATO SALAD ADAPTED FROM A RECIPE COURTESY OF BOB
I found this recipe in Guy FIeri's Diners, Drive-ins, and Dives from Bob Mueller of Louie Mueller Barbecue in Taylor, Texas. I must admit I thought the ingredients sounded too simple to be so delicious. This is a potato salad you can't stop eating. I really liked the idea of mashing the potatoes because I've been told the secret to a great potato salad is small and uniform potatoes. I'm way too impatient to dice perfect potatoes, but I did partly mash them and loved the creamy texture (next time I'll mash more thoroughly). Mashing potatoes makes them taste better for some reason, kind of like what happens when shredding cheese (it's just tastier)! I'll make this one again because it's that good. I may have found the potato salad motherload. Serving size is estimated because it wasn't listed.
Provided by AmyZoe
Categories Potato
Time 45m
Yield 14-16 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes in a large pot of water and season with salt.
- Bring to a boil and cook until fork tender, about 25 minutes.
- Drain and let potatoes cool. Peel once cooled.
- Dice, crumbled or mash the potatoes in a large bowl.
- Stir in the mayonnaise, relish, eggs, celery, mustard, 2 tsp salt, and pepper to taste.
- Serve immediately or refrigerate until serving time (I picked "serve immediately).
OLD-FASHIONED POTATO SALAD
THE SECRET to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture. My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert! -Mary Elizabeth Martucci South Bend, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.
Nutrition Facts : Calories 616 calories, Fat 50g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
OLD-FASHIONED POTATO SALAD
Make a hearty Old-Fashioned Potato Salad just like Grandma's. Our Old-Fashioned Potato Salad recipe includes eggs, celery, onions and pickle relish.
Provided by My Food and Family
Categories Spices
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water in large saucepan 10 to 15 min. or just until tender; drain. Cool.
- Meanwhile, chop 2 eggs; slice remaining egg. Combine MIRACLE WHIP, celery, onions, chopped eggs, relish, mustard and sugar in large bowl.
- Add potatoes to MIRACLE WHIP mixture; mix lightly. Top with egg slices. Sprinkle with paprika.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
OLD FASHIONED POTATO SALAD
I'm not a fan of red pepper in my potato salad but if you are, by all means add it. I prefer to add the carrot mainly for the colour. You can use white or red potatoes for this recipe.
Provided by Boyz 5
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In large pot, cook potatoes over high heat using 1 tablespoon of salt added to just enough water to cover the potatoes. Boil until tender when pierced with a knife. Drain. Half or quarter potatoes as desired and set aside.
- Hard boil eggs and cool. Peel and dice 2 of the eggs into 1/4 inch cubes. Slice the 3rd egg into 1/4 inch rounds and set aside for the garnish.
- Combine diced egg, mayonnaise, celery seed, mustard, 2 teaspoons of salt and black pepper in a large bowl and whisk to combine.
- Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, carrot, pickle, green onions and chopped parsley. Stir to combine.
- Chill for 30 minutes or longer. Garnish with paprika and reserved hardboiled egg slices.
Nutrition Facts : Calories 258.3, Fat 9.8, SaturatedFat 1.7, Cholesterol 69.6, Sodium 1847.3, Carbohydrate 37.2, Fiber 4, Sugar 5.1, Protein 6.1
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Creamy Potato Salad
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- While potatoes cook, 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, cool, peel and chop.
- Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
Tips:
- Use waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Cook the potatoes until they are just tender: Overcooked potatoes will fall apart too easily in the salad.
- Cool the potatoes before adding the dressing: This will help prevent the potatoes from absorbing too much dressing.
- Use a light hand with the dressing: Potato salad should be moist, but not soggy. Start with a small amount of dressing and add more to taste.
- Add your favorite mix-ins: Potato salad is a great way to use up leftover vegetables, herbs, and meats. Some popular add-ins include celery, onion, hard-boiled eggs, bacon, and ham.
Conclusion:
Old-fashioned potato salad is a classic summer dish that is easy to make and always a crowd-pleaser. With its simple ingredients and straightforward preparation, this recipe is sure to become a go-to for your next picnic, potluck, or barbecue.
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