Loris Simple Potato Salad Recipes

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely 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, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

Steps:

• Potato preparation:.
• 6-8 large russet potatoes.
• 4-6 large eggs.
• Boil together until the potatoes are tender and the eggs are hard boiled.
• Drain hot water and replace with cold water for about 15 minute Remove potatoes and eggs from water place in a dish and put into the fridge for about 30 minutes Peel eggs and potatoes,quarter into chunks, sprinkle lightly with salt and return to fridge.
• Salad dressing:.
• 3/4 c Miracle Whip.
• 4 Tbsp yellow mustard.
• 1 medium onion, finely chopped.
• 2 stalks celery, cleaned and finely chopped.
• 1 Tbsp honey.
• 3 Tbsp Splenda or other sweetener (3 Tbsp sugar can replace Splenda).
• 1/4 tsp salt.
• 1/4 tsp freshly ground pepper.
• 3 Tbsp cider vinegar.
• 2 Tbsp parsley.
• Mix well with a hand whisk.
• Place in refrigerator for at least 1 hour.
• Gently fold chilled dressing into quartered potatoes and eggs.
• Do not stir as you will just mash the potatoes, folding is recommended.
• Return to fridge until ready to use.
• I add two small leafy celery stalks side by side with the leafy areas on edge of bowl for presentation.