Confetti Potato Salad Recipes

Steps:

• Cook potatoes in boiling water until tender (do not overcook), drain and cool.
• When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
• Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
• Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.

Steps:

• In a large bowl combine potatoes, peas, red bell pepper, onions, corn and cranberries. In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

Steps:

• 1. Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
• 2. Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
• 3. Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
• 4. Add sliced green onions chopped purple onions, celery, pickles and pimentos. Toss gently.
• 5. In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
• 6. Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
• 7. Ready to serve - give it another gentle stir and watch the bowl empty as if by magic.
• 8. If you are lucky enough to have leftovers - Cover and keep refrigerated until time for Act II.