Creamy Potato Salad Fresh Tasting Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.

Steps:

• Place the potatoes in a large saucepan with enough water to cover by about 2 inches. Bring the water to a boil and add the kosher salt. Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.
• Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife. Drain the potatoes and eggs and set aside to cool slightly. Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.
• Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste. Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon.
• Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.
• For Pesto Potato Salad, make this recipe as directed, but in place of the mayonnaise add 1/2 cup Arugula Pesto (page 255).

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

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, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
• Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

Steps:

• Bring a large pot three-fourths full of salted water to a boil over high heat.
• Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes.
• Drain and let cool completely in the refrigerator for at least 1 hour.
• Cut the potatoes into 3/4-inch dice.
• In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil.
• Add the potatoes.
• Season with salt and pepper and toss gently to mix.
• To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.