Amazing Potato Salad Recipes

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Steps:

• In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
• Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
• Drain the eggs and cool under running water.
• When eggs are cool, peel and refrigerate until cold.
• Put the potatoes in a large pot and add water to cover.
• Add 3 tbsps.
• salt and bring to a boil over high heat.
• Cook until potatoes are completely tender but not falling apart,about 25 minutes.
• Drain ad spread out on baking sheet to cool slightly.
• Peel the potatoes while they are still warm, then let cool.
• In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
• Thinly slice the eggs and transfer to a bowl.
• Cut the potatoes into chunks.
• In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
• Season with salt and pepper and transfer to a serving bowl.
• Sprinkle with paprika and chives.
• Note: The potato salad can be refrigerated for up to 1 day.
• Remove from refrigerator 1 hour before serving.
• Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
• Bring to room temperature before assembling.

Steps:

• Boil whole unskinned potatoes until tender.
• Let them cool, peel, then chop roughly.
• Mix mustard, miracle whip, salt, and pepper in small bowl.
• Toss potatoes, eggs, onions, pickles, and black olives in a large bowl.
• Cover with dressing mix and coat evenly.
• Refrigerate for atleast 3 hours before serving.