Best 3 My Moms Potato Salad With Carrot And Egg Recipes

Discover the delightful flavors of My Mom's Potato Salad with Carrot and Egg, a classic side dish bursting with freshness and homemade charm. This beloved recipe has been passed down through generations, offering a harmonious blend of tender potatoes, crunchy carrots, and hard-boiled eggs, all enveloped in a creamy, tangy dressing.

As you delve into this culinary journey, you'll also uncover a treasure trove of additional recipes that will tantalize your taste buds. From the vibrant and refreshing Cucumber Salad with Dill, boasting crisp cucumbers, red onion, and a zesty dressing, to the hearty and satisfying Broccoli Salad with Bacon and Cheddar, featuring roasted broccoli florets, crispy bacon, and a creamy cheddar dressing, there's something for every palate to savor.

For those seeking a lighter option, the Quinoa and Black Bean Salad offers a delightful fusion of quinoa, black beans, corn, and a zesty dressing, while the Classic Macaroni Salad, a beloved picnic staple, delivers creamy, comforting goodness with every bite.

And if you're craving something sweet, the scrumptious Banana Nut Bread, bursting with ripe bananas, walnuts, and a hint of cinnamon, promises a warm and inviting aroma that will fill your kitchen.

So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with My Mom's Potato Salad with Carrot and Egg, alongside a symphony of other delectable recipes that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MY MOM'S GOOD OLD POTATO SALAD

My Mom's Good Old Potato Salad image

I have enjoyed this recipe for years, and now so do my children. The secret to this recipe is the sweet pickles. You can also trade the mayo for salad dressing.

Provided by Andrea Parker

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

Ingredients

5 pounds potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped
2 cups mayonnaise

Steps:

Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

Nutrition Facts : Calories 787.7 calories, Carbohydrate 71.5 g, Cholesterol 253.4 mg, Fat 50.5 g, Fiber 7.4 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 806.4 mg, Sugar 19.6 g

MOM'S MACARONI AND POTATO SALAD

Mom's Macaroni and Potato Salad image

My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.

Provided by lauralie41

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb shell pasta
4 new potatoes, if small use 6
4 hard-boiled eggs
15 ounces peas
1/4 cup plain yogurt
3/4 cup mayonnaise
1 large sweet onion, diced
2 carrots, chopped finely
2 stalks celery, chopped finely
1 teaspoon Dijon mustard
1 tablespoon fresh dill, finely chopped
salt and pepper, to taste

Steps:

Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32

MOM'S SUPER STUPENDOUS POTATO SALAD

Mom's Super Stupendous Potato Salad image

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 garlic clove, peeled
3 pounds small red potatoes, quartered
2 tablespoons cider vinegar, divided
1-1/2 teaspoons salt, divided
6 hard-boiled large eggs, divided use
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon paprika, plus extra for garnish, optional
1/4 teaspoon pepper
1 medium sweet onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons minced fresh parsley

Steps:

Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

Use Yukon Gold or red potatoes for a creamy and flavorful potato salad.
Boil the potatoes until they are just tender, so that they hold their shape when mixed with the other ingredients.
Let the potatoes cool completely before mixing them with the other ingredients, to prevent the salad from becoming watery.
Use a light hand when mixing the potato salad, to avoid breaking up the potatoes.
Taste the potato salad and adjust the seasonings as needed.
For a more tangy potato salad, add a splash of vinegar or lemon juice.
For a more creamy potato salad, add a dollop of sour cream or mayonnaise.
For a more flavorful potato salad, add some chopped celery, onion, or hard-boiled eggs.
Serve the potato salad chilled, for the best flavor.

Conclusion:

My Mom's Potato Salad with Carrot and Egg is a classic summer side dish that is always a hit. It's made with simple, fresh ingredients and is easy to prepare. The creamy dressing, tender potatoes, and crunchy vegetables make this potato salad a delicious and refreshing dish that is perfect for any occasion.