Cats Incredible Potato Salad Recipes

Steps:

• Get your pretty apron on, & get out your prettiest large sized bowl. Use a large sized rubber spatula or other big utensil to fold into the salad easier. Make sure your vegetables are washed good. Cook your potatoes whole with skin on, until fork inserts easily into the side of the potato. Celery, and pickles are chopped. Peel your hard boiled eggs and set them aside.
• First peel your cooked, cooled potatoes. Cut each one into 3/4 inch slices, then cut each slice into bite size chunks and place them in your pretty bowl. You can make your chunks as big or little as you want, its your home, your family, your salad... :)
• Add your chopped white or green onion. Helpful Hint: Put the diced onion in a strainer and quickly run it under the cold water faucet to take out some of the onion juice. I promise it will still taste great! Green onion adds pretty color.
• Add the chopped pickles and celery.
• In a separate bowl mix the mayonnaise & mustard use your rubber spatula to get it all in the bowl. Stir the B&B pickles in the jar so the spices are suspended; pour 1/4 C of the juice to the mayo/mustard bowl and mix well. Add in the dill weed and fennel seed and mix it all together. Set it aside.
• Add in the chopped eggs. It doesn't matter if they get mashed.
• Take a clean spoon, dip it into the salad, and taste it. Tweak it with what ever you want. Don't salt it yet. Keep in mind the fennel seed needs to sit in there for a bit with the other spices to get its essence on. By then all of the spices have come together to make your taste buds sing praises to the God who created these wonderful vegetables and sauces for us to enjoy!
• Pour the mayo mixture over the vegetables, and use your large spatula to mix well scraping the sides of the bowl. You might want to mix more mayo/mustard to add in, go ahead! Add more pickle juice if it isn't as creamy as you might like.
• Slice your eggs and place them at the top of your salad, I didn't strategically place them in this photo. I am so sure!! 8D But I am positive you can make some cool egg designs.
• Your family will ask for seconds! Visitors might even want to take some home for later. I like to make this salad a day ahead, then serve it up the next day. I make my food with love. From my kitchen to your tummy, I hope you think my food is yummy!! God bless!!

Steps:

• Wash and scrub the outside of the new potatoes (do not peel).
• Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
• Remove to a bowl and cool to room temperature.
• Slice the cooled potatoes in half.
• Add in green onions and sliced eggs; toss to combine.
• In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
• Season with black pepper to taste if desired.
• Chill for a minimum of 3 or more hours before serving.

Steps:

• In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
• In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
• Pour over the salad and mix well. Refrigerate until ready to serve.

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.