Best 6 Aunt Joanies Potato Salad Recipes
Are you craving a classic potato salad that's bursting with flavor and perfect for any occasion? Look no further than Aunt Joanies' Potato Salad, a beloved recipe passed down through generations. This delightful dish, made with tender potatoes, crisp celery, tangy red onion, and a creamy, flavorful dressing, is a true crowd-pleaser. Whether you're hosting a backyard barbecue, a family gathering, or a potluck, this timeless recipe is sure to be a hit.
The secret to Aunt Joanies' Potato Salad lies in its carefully crafted dressing, which combines mayonnaise, mustard, sweet pickle relish, and a hint of dill for a perfectly balanced flavor profile. Each bite offers a symphony of textures, from the soft and fluffy potatoes to the crunchy celery and onion. The addition of hard-boiled eggs adds a protein boost and a delightful pop of color.
This versatile recipe also includes variations to suit your preferences. For a tangier twist, try using a Dijon mustard instead of yellow mustard. If you prefer a sweeter salad, add a spoonful of honey or maple syrup to the dressing. And for a touch of smokiness, sprinkle some crumbled bacon on top.
Whether you follow the classic recipe or experiment with different ingredients, Aunt Joanies' Potato Salad is a dish that is sure to become a staple in your culinary repertoire. Its simplicity, deliciousness, and adaptability make it a perfect choice for any occasion, from casual gatherings to special celebrations. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create the ultimate potato salad!
AUNT J'S BEST POTATO SALAD
This is a great potato salad that my Aunt makes--my favorite non-garlic, non-blue cheese salad! Recipe time counts standing time.
Provided by Dwynnie
Categories Potato
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel and cook the potatoes to medium soft and then drain, slice, and cool.
- Mix the mayonnaise and sour cream together, then mix in the remaining ingredients.
- Fold the dressing into the potatoes and let the salad stand at least 3 hours, or overnight.
Nutrition Facts : Calories 530.6, Fat 26.3, SaturatedFat 6.7, Cholesterol 27.9, Sodium 473.8, Carbohydrate 70.1, Fiber 5.6, Sugar 19, Protein 6.6
AUNT JOANIES POTATO SALAD
Steps:
- Boil potatoes with the skin. Let cool then peel potatoes. Add in remaining ingredients.
AUNT TC'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
- Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.
AUNT ELEANOR'S POTATO SALAD
Steps:
- In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving.
MARTHA'S FAVORITE POTATO SALAD
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Number Of Ingredients 12
Steps:
- Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
- Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.
AUNT WILLIE JO'S SWEET POTATO PIE
I thought I would revert back to my roots and post a truly southern recipe this time. My aunt Willie Jo was probably the best old fashioned southern cook that I have ever met. This is one of my personal favorites of her recipes.
Provided by Chef Menel
Categories Pie
Time 1h5m
Yield 2 pies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Pierce sweet potatoes with a fork and microwave on high until tender, about 6 minutes on each side. Cut open; cool completely.
- Scrape potato flesh into bowl; mash until smooth.
- Measure out enough potato puree to equal 1 cup, discard the rest.
- Cream together sweet potatoes, butter, buttermilk, eggs and sugar. Add spices and baking soda and blend well.
- Pour half into each crust and bake on 400 for about 45 minutes or until set in center.
- (Adding a dollop of whipped cream to the top of each piece while it is still warm is a very special treat!).
Nutrition Facts : Calories 341.6, Fat 18.9, SaturatedFat 9.1, Cholesterol 68.2, Sodium 302.1, Carbohydrate 39.9, Fiber 1.2, Sugar 24, Protein 4.1
Tips:
- Use a variety of potatoes for a more flavorful salad. Yukon Gold, red, and fingerling potatoes are all good choices.
- Cook the potatoes until they are just tender, but not mushy. You want them to hold their shape when you mix them with the other ingredients.
- Let the potatoes cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
- Use a mayonnaise-based dressing for a classic potato salad. You can also use a vinaigrette dressing, but be sure to use a light hand so that the dressing doesn't overpower the other ingredients.
- Add your favorite mix-ins to the salad, such as hard-boiled eggs, celery, onions, or pickles. You can also add fresh herbs, such as parsley, dill, or chives.
Conclusion:
Aunt Joan's Potato Salad is a classic recipe that is perfect for any occasion. It is easy to make, and it is always a crowd-pleaser. With its creamy dressing, tender potatoes, and flavorful mix-ins, this salad is sure to be a hit at your next potluck or picnic.
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