Killer Potato Salad Recipes

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at 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.

Steps:

• Prepare the bacon and eggs and set aside.
• Boil the potatoes and while the potatoes are boiling, prepare the rest of your ingredients. Dice the celery, red onion, dill (if using fresh), as well as all other ingredients.
• When the potatoes are done strain and peel of some (or all, if that's your choice) of the skins and toss into the bowl. Peel the eggs and dice. Dice the bacon and mix together.
• Taste and feel free to be more liberal with the mayonnaise and mustard, until desired moistness is reached.
• This is best made 24 hours you eat, as the flavors meld better. If you do this, add the bacon right before you serve, as it is awesome to have the crunch of the bacon.

Steps:

• 1. Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
• 2. In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
• 3. In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
• 4. Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.