Easiest Way to Prepare Yummy Aunt Janet Potato Salad

Aunt Janet Potato Salad, Keyword: eggs, mayo, picnic salad, potatoes, side dish. Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Drain the potatoes and quarter when cool enough to handle. This is the perfect recipe for basic southern potato salad. My Aunt Janet has made it for as long as I can remember and we all love it and look forward to her making it when we get together. While we were in Utah my Aunt Janet said that I needed to try this Red Potato Salad recipe. And when Aunt Janet approves of something, you go all in. If you haven't tried Aunt Janet's Chicken and Wild Rice Soup in my cookbook, you need to. The only way to truly describe the way my mother made her potato salad is pure, Black joy. With medium cuts of potatoes that taste like an angelic balance of mustard, relish, Lawry's Seasoning Salt, and mayonnaise, my mother's potato salad is still something I crave to this very moment. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Aunt Janet Potato Salad you can enjoy.

Prepare: less then 10 Minute
Cook Time: 10 Minute

Ingredients that must be prepared for Aunt Janet Potato Salad :

1. Prepare 4 lb of potatoes -
2. It's 5 of dill pickle spears -
3. set 1 small of onion -
4. Prepare 1/2 large of green bell pepper -
5. You need 1/4 cup of yellow mustard -
6. Prepare 2 cup of mayo -
7. set 1/2 tsp of pepper (to taste) -

The only way to truly describe the way my mother made her potato salad is pure, Black joy. With medium cuts of potatoes that taste like an angelic balance of mustard, relish, Lawry's Seasoning Salt, and mayonnaise, my mother's potato salad is still something I crave to this very moment. Most potato salads look and taste better when made with low-starch red boiling potatoes. Cover and heat to boiling; reduce heat to low.

Aunt Janet Potato Salad instructions :

1. Peel and dice potatoes, place in pot of water to boil..
2. Boil potatoes till fork tender. 15-20 mins.
3. Be sure to watch potatoes closely so the aren't to tender. You don't want mashed potato salad. :).
4. Drain potatoes and let cool 20 mins..
5. While potatoes are cooling, cut dill pickle spears in half length wise and then dice into small pieces..
6. Place in a large bowl. Do same with green bell pepper..
7. Add cooled potatoes..
8. Add mustard, mayor and pepper.
9. Mix well..
10. Chill and serve..

Serves For 3 Person
Kcal: 57
Fat: 18g
Carbs: 32g
Protein: 37g
Sugar: 127g

Boil cubed potatoes until they are tender. Add the salad dressing, yellow mustard and sugar. The note accompanying the recipe, from my cousin Janet, her niece, said that Aunt Dorothy didn't actually send the recipe in to be in the cookbook, but that she had requests to "make sure Aunt Dorothy's potato salad recipe gets in there". But Aunt Penny's classic potato salad recipe is meant to feed a large crowd. Cover and bring to a boil, reduce heat to medium-high and cook until fork tender. Keyword: eggs, mayo, picnic salad, potatoes, side dish. Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Drain the potatoes and quarter when cool enough to handle. This is the perfect recipe for basic southern potato salad. My Aunt Janet has made it for as long as I can remember and we all love it and look forward to her making it when we get together. While we were in Utah my Aunt Janet said that I needed to try this Red Potato Salad recipe. And when Aunt Janet approves of something, you go all in. If you haven't tried Aunt Janet's Chicken and Wild Rice Soup in my cookbook, you need to. The only way to truly describe the way my mother made her potato salad is pure, Black joy. With medium cuts of potatoes that taste like an angelic balance of mustard, relish, Lawry's Seasoning Salt, and mayonnaise, my mother's potato salad is still something I crave to this very moment. Most potato salads look and taste better when made with low-starch red boiling potatoes. Cover and heat to boiling; reduce heat to low. Boil cubed potatoes until they are tender. Add the salad dressing, yellow mustard and sugar. The note accompanying the recipe, from my cousin Janet, her niece, said that Aunt Dorothy didn't actually send the recipe in to be in the cookbook, but that she had requests to "make sure Aunt Dorothy's potato salad recipe gets in there". But Aunt Penny's classic potato salad recipe is meant to feed a large crowd. Cover and bring to a boil, reduce heat to medium-high and cook until fork tender. From Donny's potato salad and Lucie's deviled eggs to mom's spinach balls and Aunt Janet's baked horseradish carrots, these are recipes that we want again and again and never get bored. My Mema Ella always made her famous butter cookies that she pressed out with her cookie gun and her yellow pound cake with chocolate frosting and we had. Wash potatoes, cut in half and boil with skins on. When cooled, remove skins and cube. Mix salad dressing, mustard, pickles/relish, spices, salt and pepper, and a tbsp or so of pickle juice. This potato salad recipe was the closest I could get to Mrs. Ingrid's secret recipe although I still feel a hint of something is missing. Maybe a bit of clove from the sweet relish or a tad of sugar? Boil potatoes in skin until fork goes through easily. Drain, cool, and peel off skins.