Brendas Famous Potato Salad Recipes

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• 1. a user 8920481 Cropseyville, NY Post #: 4 Serves 15 to 20 people. 7 large baking potatoes,peeled and cut into small bites after they are done boiling. 1 hard boiled egg-diced fine for each potato. (one of the important things!) 1/2 cup of a onion diced small, fresh dill chopped fine. 1/2 cup of Celery chopped fine. 2Tsp. Prepared mustard. 5 Lg.TSP good Mayo. 5 Clausen Dill pickles chopped fine,& about 1/4 cup of juice from the pickles. (VERY IMPORTANT) 2 Tsp. sweet relish. 1/4 tsp dry mustard. White pepper to taste. Celery Salt to taste. A splash or two of Louisiana hot sauce. (another important thing) And top it off with paprika & a good amount of imitation Bacon bits. Mix well chill several hours before serving--sprinkle top with a little paprika for color. Enjoy!!

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Steps:

• In a bowl combine potatoes, celery, green peppers and eggs. Toss lightly to mix.
• In a small bowl, blend onion, pimiento, Miracle Whip, oil, vinegar, salt, pepper, mustard and sugar.
• Pour mixture over potato mixture. Toss to coat well. Cover. Chill. Serve cold on crisp lettuce leaves if desired. Sprinkle with paprika.