|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Results 1 - 10 of 34 for grandmas potato salad
Result Page: 1
Prepare potatoes and set aside to cool. Prepare eggs and set aside to cool. In a large bowl mix; mayonnaise, milk, sugar, mustard, vinegar, salt, ...
DRESSING: Heat 1/4 ... mayonnaise, blending well. FOR SALAD: In large bowl, mix potatoes, eggs, onion and celery; combine with dressing. Yield: 50 servings.
Cook potatoes in salted water until tender. Cool. Peel and slice into large bowl. Salt to taste. Saute bacon until crisp. Remove from fat with ...
Boil potatoes and eggs; cool. Peel and cube. Chop celery and onions; add to potatoes. Mix in mayonnaise, vinegar, and salt to taste. Sprinkle top ...
Cut up potatoes into bite-sized pieces. Fry bacon and crumble into pieces on top of potatoes. Remove the yellow from the hard-boiled eggs and make a ...
Boil potatoes until done. Let cool. Peel and cut into bite-size pieces. Slice boiled eggs. Mix together potatoes, eggs, vinegar and water. Add sugar, ...
Boil potatoes with skin on until cooked but still firm. Drain and let cool. While still warm, peel and slice approximately 1/4 inch thick. Cook diced ...
In large bowl ... together mayonnaise or salad dressing, pickle juice, ... mayonnaise mixture into potato mixture. Chill. Garnish ... Makes 6 to 8 servings.
Fry bacon until crisp. Drain fat and save 1/4 cup to place back in skillet. Add celery and onions and cook 1 minute. Blend in flour, add vinegar and ...
Fry bacon until ... and pour over potato mixture in baking ... degrees for 1/2 hour or until you see it bubbling. This seasons in through. Good luck with it.
Result Page: 1
top of page