Evs Potato Salad Recipes

Steps:

• 1. scrub potatoes and microwave until nearly done Let cool, then chop into bite sized pieces. Put in large bowl.
• 2. dice dill pickles, Walla-Walla sweet onion and celery; add to bowl as well. Slice black olives in 3rds and add to mix.
• 3. The sauce is actually more towards your taste than measurements. Start with what is given and mix till no more lumps. Taste with spoon. The sauce should have a good pickle flavor with some mustard taste but not over powering. You may need to add more juice a little at a time and whisk until it tastes right. Add salt and pepper to the mix to help with the flavor. When it tastes right, pour over your potato mix and toss gently
• 4. chill in refrigerator for up to 2 hours before serving. Taste again to see if you need to add more salt/pepper or pickle juice as the potatoes will soak up the sauce.

Steps:

• Boil the potatoes in salted water for 25 minutes, or until just tender.
• Drain, let cool enough to be handled and peel.
• Cut into ½ inch slices and put in a large bowl.
• Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, ½ cup of the onion, the garlic clove and toss.
• Let salad marinate, loosely covered and at room temperature, for 1 hour.
• Stir in sour cream, egg, ¼ cup onion and dill pickles and season to taste.
• Chill salad, covered, for 2 hours or overnight.
• Serve at or close to room temperature.

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.