Hurry Up Potato Salad Recipes

Steps:

• Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes or until potatoes are tender; drain.
• Mix remaining ingredients in large glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.

Steps:

• 1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add potatoes. Cover and heat to boiling reduce heat. Simmer 6 to 8 minutes or until potatoes are tender drain.2. Mix remaining ingredients in medium glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.1 Serving: Calories 315 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 25mg Sodium 730mg Carbohydrate 40g (Dietary Fiber 4g) Protein 4g % Daily Value: Vitamin A 54% Vitamin C 12% Calcium 4% Iron 4% Diet Exchanges: 2 Starch, 1/2 Fruit, 3 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.

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.