Best 3 The Potato Salad That Edith Gump And I Make Recipes

"The potato salad that Edith Gump and I make" is a classic dish with a rich history. It is a dish that has been enjoyed by many families for generations and is often served at special occasions. This potato salad is made with simple ingredients, such as potatoes, mayonnaise, celery, and onion, but it is the combination of these ingredients and the special preparation that make it so delicious. If you are looking for a potato salad recipe that will be a hit at your next gathering, then this is the recipe for you.

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PERFECT POTATO SALAD

Perfect Potato Salad image

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

Provided by Chef John

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 15h40m

Yield 12

Number Of Ingredients 15

Ingredients

3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion
2 tablespoons chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

Steps:

Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g

CLASSIC POTATO SALAD

Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

Ingredients

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

POTATO SALAD

Potato Salad image

Provided by Leah Chase

Categories Egg Mustard Potato Side Quick & Easy Mardi Gras Mayonnaise Celery Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

4 medium white potatoes
1 tsp. salt
1/2 tsp. white pepper
3 hard-boiled eggs (chopped)
1 cup chopped celery
1 tbsp. chopped parsley
1 tbsp. chopped dill pickles
1 tbsp. yellow mustard
1/2 cup mayonnaise
Lettuce leaf

Steps:

Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.

Tips:

Use a variety of potatoes. Different types of potatoes have different textures and flavors, so using a mix will give your salad a more complex flavor and texture.
Boil the potatoes until they are just tender. Overcooked potatoes will be mushy and fall apart in the salad.
Let the potatoes cool completely before adding the other ingredients. This will help prevent the salad from becoming watery.
Use a light hand with the mayonnaise. Too much mayonnaise will make the salad heavy and greasy.
Add some chopped vegetables or herbs for extra flavor and texture. Celery, onion, carrots, and parsley are all good choices.
Season the salad to taste with salt and pepper.
Serve the salad chilled or at room temperature.

Conclusion:

Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste. So experiment with different ingredients and seasonings until you find a recipe that you love.

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