Kathys Potato Salad Recipes

Steps:

• Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
• In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
• Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving.

Steps:

• 1. Cook potatoes tell tender (do not over cook) I use a pressure cooker and I cook them for 10 minutes. Cook eggs, the best way to cook eggs is to put eggs in a stainless steel pot add water, bring the eggs and water to a boil, then turn the heat off, set the timer for 8 minutes then check an egg, if it is not runny but not light yellow, that is how I like them. While the potatoes and eggs are cooking mix the rest of the ingredients, put in the refrigerator.
• 2. After the potatoes and eggs are cooked, cut them up, don't be to picky on how you cut them, this is a lot of salad. Save 2 eggs for the top of the salad. Slice eggs horizontally, Sprinkle with paprika and add green onion or chives for color.

Steps:

• Boil potatoes whole until just tender. let cool and peel off skin. add all ingredients and 1-2 cups of mayo slowly until you get the creaminess you desire.

Steps:

• Combine the first 5 ingredients in a large bowl.
• Add the rest of the ingredients to the bowl.
• Toss and chill.