Festive Potato Salad Recipes

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.

Steps:

• Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
• Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
• Cut eggs in half. Chop whites and set aside.
• Put yolks in a large bowl and mash with a fork.
• Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
• Stir in red, yellow and green peppers and chopped scallions.
• Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
• Chill for at least 2 hours. Keep cold.
• * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.

Steps:

• In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper.
• In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings.
• Pour over potato mixture.
• Toss to coat.
• Gently stir in tomatoes, peas, and cheese.
• Cover and refrigerate until serving.