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The Potato Salad Challenge!

Posted by on in Seasonal Stuff

b2ap3_thumbnail_potato-salad-challenge-blog-image.jpgI never thought I'd find another potato salad I like because, in all my 46 years, I've only ever liked my mom’s...ever! But today I found two other well-done salads in the big challenge on the morning show! Two!!!

Thank you so much to Gina Taylor in Canton who sent in her mom Norma's potato salad. And a big thanks to Rachel Fox in Pekin who was able to bring in her favorite recipe AND her mom Randa who makes it. Randa brought along her longtime friend Julie, who helped create the recipe years ago. And, I can't forget my sweet Mama Alice. She brought my fave potato salad ever, so I could try all three in a blind taste test. I'm happy to say I knew my mom's recipe right away. Even so, I can also say all three ladies did an excellent job!!!

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In case you want to try these awesome recipes for yourself, I've listed the recipes below. Either one of them would be a hit at your 4th of July gathering.

Enjoy!

 

Alice’s (my mom's) Potato Salad

• 4-5 large potatoes (6-8 small potatoes)

• 4-5 eggs

• ½ large onion

• 1 ¼ cups Hellman’s Mayo (calls for regular)

• 1 tsp celery seed

• ¼- ½ tsp salt (to taste)

• 1 tsp yellow mustard

Boil potatoes with skin on, remove from water when done, let cool.

Peel skin from potatoes and cut into pieces.

Boil eggs and remove from water. Crack eggs and rinse with cold water. Peel eggs and cut into pieces.

Chop onion and add to potato and egg mixture.

Mix remaining ingredients together until creamy and then fold into potatoes, eggs, and onions.

Serves 8-10

 

Randa’s (Rachel from Pekin's mom's) Potato Salad

• 5 lbs red potatoes (boiled until tender, cooled & peeled)

• 1 ½ lbs cooked bacon (thick Applewood is best)

o (I prefer to cook bacon at 400 degrees for about 20-25 minutes)

• 8 jumbo hard boiled eggs (cooled & peeled)

• 1 ½ medium white onions (diced)

• 15 oz. sweet relish

• ½- ¾ of 30 oz. jar of mayo (Hellman’s – Not Miracle Whip)

• Approx. 4 oz. of mustard (I prefer Gulden’s Spicy Brown Mustard)

• Salt, pepper, vinegar (smidgen), & sugar (pinch or 2)

Cut potatoes into bite size chunks and place in large bowl. 

Remove yolks from eggs, put in small bowl, and set aside.

Dice egg whites and add to potatoes. Mash egg yolks well with fork and add to potatoes.

Add diced onion to potatoes.

Tear apart bacon into pieces and add to potatoes.

Add relish and mix in the mayo, mustard, salt & pepper to taste, vinegar, and sugar.

Mix well – refrigerate several hours or overnight before serving.

 

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