Irenes Potato Salad Recipes

Steps:

• 1. Bring a large pot of water to boil. Add peeled potatoes and cook until tender and firm about 20 mins. Drain and chop into squares.
• 2. Place eggs in a saucepan and cover with water. Bring water to a boil for 12 to 15 mins.Remove from water, peel and chop.
• 3. In a large bowl add the potatoes, eggs, celery, sweet relish, mustard,pimentoes, mayonnaise,thousand island dressing and sugar,salt and pepper, Mix well sprinkle paprika on top (egg on top optional),put in fridgerator till ready to serve.

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:

• 1. Cut red potatoes into bite sized pieces and boil 20-30 minutes. (Until soft) Cook bacon to liking and tear into bite sized pieces after cooled. (Set aside)
• 2. In a large bowl, combine miracle whip, mustard, basil, parsley, salt and pepper. Drain red potatoes and add to miracle whip mixture. Add bacon and eggs to mixture. MIX WELL coating potatoes in mixture. Yummy warm or chill and serve cold.

Steps:

• Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
• Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
• Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

Steps:

• Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half.
• While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar.
• Add celery, onion, egg, salt, pepper and mayonnaise.
• To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool slightly. Peel and cube potatoes., Transfer to a large bowl., In a small bowl, combine the vinegar, sugar, mustard seed, celery seed and 1/2 teaspoon salt; pour over warm potatoes and toss to coat. Cover and chill. , Just before serving, stir in the corned beef, cabbage and radishes if desired. In a small bowl, combine the mayonnaise, relish, onions, milk, mustard if desired and remaining salt; pour over salad and toss to coat.