Danish Potato Salad Recipes

Steps:

• Combine first 6 ingredients and bring to a boil.
• Gradually beat in well-beaten eggs.
• Cook, stirring constantly until slightly thickened.
• Remove from heat and add salad dressing.
• Mix well and pour over potato, egg, celery, onion and relish.
• Add more salt and pepper if desired.
• Refrigerate until well-chilled and enjoy.

Steps:

• In a large saucepan, cover potatoes with water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 to 25 minutes or just until tender.
• Drain well; cool slightly.
• Peel and cube potatoes.
• Meanwhile, cut fresh green beans into 1-inch pieces.
• In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
• Drain.
• Cool.
• For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
• Gently stir in the potatoes and green beans.
• Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
• If necessary, stir in a little additional milk before serving.

Steps:

• 1. Wash potatoes. Place potatoes, skins on, in a large pot, cover with water, and bring to a boil. Boil potatoes 20-30 minutes, or until fork tender.
• 2. Remove potatoes from heat and rinse in cold water. Let sit about 10 minutes in cool water until they are cooled enough to handle.
• 3. Once cooled, peel potatoes, skins should easily pull off the potatoes. Once peeled, dice potatoes to desired size.
• 4. In a large mixing bowl, combine the diced potatoes, sweet relish, diced hard-boiled eggs, and salt & pepper. Set aside.
• 5. In a saucepan, combine sugar, vinegar, water, and salt & pepper (if desired). Bring to a boil over medium heat.
• 6. Once mixture comes to a boil, quickly wisk/stir in the beaten eggs and continue stirring well for 5 minutes over medium heat or until the mixture starts to slightly thicken (will coat the back of the spoon).
• 7. Once cooked mixture thickens, remove from heat and stir in the mayonnaise. Stir well to combine all ingredients.
• 8. Once the cooked mixture is throughly combined, pour over the potato mixture and stir well.
• 9. You may serve this salad at room temperature or serve chilled.

Steps:

• Mix together yogurt, mayonnaise, onion, curry powder, mustard and salt.
• Add potatoes, dill and pepper to taste, stir gently.

Steps:

• Combine first five ingredients; bring to boil; reduce heat.
• Beat the two eggs in a bowl.
• Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
• Return to the pan and cook, stirring constantly until thick about 5 minutes.
• Cool slightly, stir in salad dressing and the prepared mustard.
• Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
• You may not need all the dressing.