Best 5 Nanas Potato Salad Recipes
Indulge in a symphony of flavors with our delectable Nanas Potato Salad, a delightful fusion of classic potato salad and the vibrant zest of pineapple. This tantalizing dish is not just a salad; it's a culinary adventure that will transport your taste buds to a tropical paradise. Discover the harmony of tender potatoes, crisp vegetables, and juicy pineapple, all harmoniously blended with a creamy, tangy dressing that brings everything together. Each bite offers a delightful balance of sweet and savory, crunchy and creamy, making this salad an absolute crowd-pleaser. Whether you're hosting a backyard barbecue, a family gathering, or simply seeking a refreshing side dish, Nanas Potato Salad is guaranteed to steal the show. Get ready to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
NAN'S CLASSIC MUSTARD POTATO SALAD
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
Provided by PanNan
Categories Potato
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in the peel with the whole eggs.
- Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- Let eggs and potatoes cool to room temperature.
- Peel all and refrigerate whole potatoes and eggs until cold.
- The potatoes will dice and hold up better when cold.
- Dice the potatoes into 1/4- 3/8" dice.
- Place into a very large container with a lid.
- (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
- Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- Add to the potatoes and eggs.
- Gently stir to mix the ingredients evenly.
- In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- Whisk until creamy.
- Pour over potato mixture.
- Gently stir until the dry particles are coated with the creamy mixture.
- Cover and refrigerate at least 4 hours.
- 6- 8 hours is even better.
- If you like color you can sprinkle some sweet paprika over the top.
NANA JOANN'S POTATO SALAD
Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don't become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard,...
Provided by JoAnn Reyes
Categories Potato Salads
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
- 2. Add the finely chopped onions to the bowl and mix.
- 3. Add the remaining ingredients.
- 4. Mix well. Put in the fridge covered for an hour or more.
- 5. Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.
NANA'S POTATO SALAD
Not sure whose Nana this potato salad is from, but she clearly likes to take it easy! Four ingredients, 20 minutes, chill-and enjoy.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 4 servings, about 1 cup each.
Number Of Ingredients 4
Steps:
- Combine mayo, salt and pepper in large bowl.
- Add potatoes and scallions; toss to coat. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
NANA'S POTATO SALAD
Make and share this Nana's Potato Salad recipe from Food.com.
Provided by ErinM
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine potatoes, onion, salt and pepper.
- Separate egg whites from yolks, chop up the egg whites and add them to the potatoes.
- In a small bowl mash up the egg yolks and combine them with the miracle whip, vinegar and mustard.
- Pour the dressing over the potatoes and gently toss them together to combine.
- Chill in refrigerator for at least 2-3 hours before serving so flavors can meld.
Nutrition Facts : Calories 128.2, Fat 2.9, SaturatedFat 0.9, Cholesterol 106, Sodium 647.4, Carbohydrate 20.1, Fiber 2.7, Sugar 1.9, Protein 5.5
NANA'S POTATO SALAD
Unfortunately, my nana passed away before I could ask her for this recipe. I have spent years trying to duplicate it and have finally reached success. This potato salad always receives rave reviews and requests to share the recipe. I know it will be a hit at your next get together!
Provided by Susan Seybert
Categories Potato Salads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Mix potatoes, celery, onion and eggs in a large bowl.
- 2. In a separate small bowl, combine butter, mayo, sour cream, buttermilk, salt and pepper. Once mixed, add to potato mixture and combine.
- 3. Store in an airtight container in the refrigerator for up to 1 week.
Tips:
- Choose the right potatoes: Use firm, waxy potatoes like Yukon Gold or red potatoes as they hold their shape well in the salad.
- Cook the potatoes properly: Boil the potatoes until tender but not mushy. You should be able to easily pierce them with a fork, but they should still have a slight bite to them.
- Cool the potatoes completely: Before adding the potatoes to the salad, let them cool completely. This will help prevent the salad from becoming watery.
- Use a light hand when mixing the salad: Gently toss the potatoes with the other ingredients to avoid breaking them up.
- Chill the salad before serving: For the best flavor, chill the salad for at least 30 minutes before serving.
- Add your own variations: Feel free to add your own favorite ingredients to the salad, such as chopped celery, hard-boiled eggs, or bacon.
Conclusion:
Nanas' Potato Salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy dressing, tender potatoes, and sweet pineapple, this salad is sure to be a hit at your next gathering.
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