Lou Cummings Potato Salad Recipes

Steps:

• Cook potatoes and let cool.
• Mix sugar and vinegar and add to potatoes.
• Mix all remaining ingredients together and cool in fridge.

Steps:

• Peel and cut potatoes into 3/4 inch cubes and place in a pot with enough to COLD water to cover potatoes. Heat the pot of potatoes and boil until the potatoes become soft (test with a fork), but don't overcook. Continue with the remaining steps while the potatoes are cooking. When done, drain the potatoes into a colander then place them in a very large bowl.
• Spray a large frying pan with spray-oil or spread cooking oil across its surface so bacon won't burn before releasing it own fats. Cut the bacon into 1-1.5" pieces, place them in the frying pan and sauté them at medium high heat with stirring.
• Dice the onion into bite sized pieces (1-2 cups) and, when the bacon begins to curl significantly (or begins to get crisp if you like crisp bacon), add the onion to the pan and sauté with occasional stirring until the onion becomes translucent and the bacon reaches the desired level of crispness. (Note: if you prefer raw onion, simply set it aside and add it in the last step).
• In the large bowl, sprinkle the potatoes with the sugar and celery seed. Dollop the mayonnaise and mustard over the bowl's contents.
• Add the bacon, bacon fats, and onion mixture to the bowl. If there's too much bacon fat for your liking, add just 2 tablespoons of it to the bowl - it has a great effect on the final flavor/texture. Cut eggs, if used, into bite sized pieces, crumble the yolks, and add them to the bowl.
• Stir the mixture together with a large spoon (a fork with promote mashing the potatoes) until all the ingredients a mixed sufficiently.

Steps:

• MAYONNAISE:.
• (Prepare this the day before you're going to make the salad).
• Put the water, vinegar combination in a pot on the stove and bring to a boil. While that's happening, mix the sugar, salt, dry mustard, turmeric, and flour. Then whisk in the egg, and milk.
• Pour that mixture into the liquid boiling on the stove. Be sure to continue whisking. Once it comes to a full boil, let boil for 30 seconds.
• Set this aside to cool, whisking it occasionally to prevent from hardening. Once it has cooled, add Kraft coleslaw dressing, Hellman's mayonnaise, adn Miracle Whip. Mix well.
• Boil the potatoes. Once they are soft, mash them really well while they are hot.
• At the same time you're cooking the potatoes, cook the eggs. Mash seven of them, saving the rest to slice on top of the finished potato salad. (you can use a pastry blender to make sure eggs are well mashed). Chop up the onions and celery, very fine. When potatoes are almost cool, add onion, celery and salt and pepper.
• Let both mixtures sit overnight in the fridge. In the morning, whisk the eggs and potato mixture,adding mayonnaise to taste. Any leftover mayo can be used on sandwiches.
• Add threee sliced eggs to the top of the finished potato salad.