Carolyns Potato Salad Recipes

Steps:

• 1. The night before you want to make the potato salad, or earlier in the day, boil the potatoes until JUST done. Set aside to cool or refrigerate overnight.
• 2. While you're at it, hard-boil the 4 eggs and cool.
• 3. When it's finally time to make the potato salad, peel the potatoes and cut into chunks into an extra large bowl. (Mom often used a roasting pan for mixing up her potato salad.) If you use redskin potatoes, you can leave the skins on, if you want. The size of the chunks is purely up to you. I've even seen potatoes cut into slices for potato salad, but not at my Mom's house.
• 4. Peel the boiled eggs. Save one boiled egg to decorate the top later. Chop the other 3 into the bowl with the potato chunks.
• 5. Add the sliced celery, diced onion, and pickle pieces to the potatoes and eggs.
• 6. FOR THE DRESSING: Spoon out 1/2 of the quart of Hellman's mayo (2 cups) into a large measuring cup or jar. Add the mustard, vinegar, milk, sugar, and celery seed. Then mix or shake until well-blended. Taste and adjust any ingredients to make it perfect for you, as to sweetness/sourness. The final taste of the dressing will be tweaked by the onion, celery, and pickles.
• 7. Pour SOME (maybe half?) of the dressing over the potatoes and other ingredients, then mix thoroughly, taking care not to "mush" the potatoes too much. Unless you like them that way, then mush away! Was this enough dressing or do you like more, remembering that the potatoes will soak up some of the dressing? Add more dressing, as to your personal preference. In our family, we like a LOT of dressing in our potato salad, so we use most or all of what's made. If you are unsure, use less, then chill the potato salad for awhile and taste it again. You can always add MORE salad dressing, if you want it, but you can't use LESS after the fact. Right?
• 8. Once Mom was satisfied with the potato salad vs. dressing ratio, she would spoon the potato salad into her big yellow bowl, then decorate the top with slices of that last boiled egg and sprinkles of paprika "for pretty." I also like pimento-stuffed green olives on top of the potato salad, but I'm a rebel that way. =^..^=
• 9. Cover with plastic wrap and chill 2 hours or more until serving. Refrigerate any leftovers.

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:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl.
• Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together oil, mustard, and vinegar. Add celery, scallions, and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.