• 73°

Variations on potato salad

Potato salad is the summertime salad for family gatherings and picnic. The recipes varied from mashed or sliced or cubed potatoes, with or without eggs, with or without celery or celery seed.

Featured are three potato salad recipes. Keep the kitchen cool by boiling the potatoes late at night or early in the morning.

 

Potato Salad

GottoBeNC.com under inspirations

Ingredients:

2½ pounds russet potatoes

6 eggs, boiled and peeled

½ cup sweet pickle cubes

1 large yellow onion, chopped fine

1 cup Duke’s mayonnaise

What to do:

Fill a large pot with water and a generous handful of salt.

Peel potatoes; cut into medium cubes. Place the potatoes into the pot and boil until tender, but firm.

Drain the potatoes and immediately spread on a cookie sheet or tray to cool completely.

Boil, peel and chop your eggs while your potatoes cook and cool.

Combine the potatoes, egg and onion.

Then add the pickles.

Gradually add the mayonnaise.

Gently stir to combine so you don’t mash the potatoes.

Season potato salad with salt and pepper to taste.

 

Granny’s Potato Salad

By Scarlet Clarke

MES: A Recipe for Success, 2001

Ingredients:

5 pound bag potatoes

1 large onion, diced

8 to 12 eggs, boiled

mustard to taste

mayonnaise to taste

¼ cup sugar

sweet salad cubes to taste

½ tablespoon celery seed

What to do:

Cook potatoes, drain and mash. Boil eggs, peel and mash with potatoes. Add salad cubes, sugar, onions, celery seed, mustard and mayonnaise.

 

Mom’s Potato Salad

By Billie Swain

Keeping the Faith, 2009, Hatteras United Methodist Church

Ingredients:

5 pounds potatoes, boiled, sliced

3 to 4 stalks celery, chopped

1 large onion, chopped

Salt to taste

Pepper to taste

½ cup vegetable oil

½ cup apple cider vinegar

½ cup mayonnaise

2 to 3 hard-boiled eggs, sliced (optional)

What to do:

Boil potatoes until soft when punctured with a fork, about 30 minutes. Cool completely. Peel potatoes and slice into large bowl. Add chopped celery and onions. Salt and pepper to taste. Sprinkle oil and vinegar over the potato mixture. Stir gently to coat. Add mayonnaise and stir gently to coat. Add eggs if desired. Refrigerate.

READ ABOUT MORE NEWS AND EVENTS HERE.

ALSO OF INTEREST:

Springtime is salad time

Today’s recipes: this and that

News

Feds want to relax protections for woodpecker endangered since 1970

News

Three North Carolina death row inmates to serve life in prison

News

GOP elections board members in NC resign over absentee deal

News

Capital projects for Dare County water system approved

News

Dare occupancy collections set a record for July

News

Manteo annexes vacant lot

News

Belted kingfishers prefer to be near water

Lifestyles

Jennette’s Pier staff members pick peers for excellence awards

News

North Carolina Coastal Federation receives marine debris removal grant from NOAA

Lifestyles

First responders traverse ocean overwash on NC 12 to get child to hospital

News

Sections of NC 12 on Hatteras and Ocracoke islands to reopen Thursday at noon

Lifestyles

Trash collection rescheduled for Buxton, Frisco and Hatteras

News

Kitty Hawk amends building measurement guideline

News

North Carolina’s Allison Jones Rushing in high court mix

News

Conditions on NC 12 in Pea Island continue to prohibit travel; NCDOT aims for Thursday opening

News

Pasquotank County man ‘nearly fell out’ of his truck after $100,000 scratch-off win

Currituck

UPDATED: Man dies at hospital after being pulled from dangerous surf conditions in Corolla

Lifestyles

Our Coastland Then and Now; 2020 Outlook edition from The Coastland Times

Business

Large outdoor venues will be allowed to open at 7% in North Carolina

News

NC 12 reopening pushed back to Wednesday afternoon

News

Sections of NC 12 remains closed, Hatteras-Ocracoke ferry service suspended

News

Sen. Tillis: Trump to extend offshore drilling moratorium to North Carolina

News

Manteo hires deputy town clerk

News

Kill Devil Hills commissioners approve new land use plan