Maddys Amazing Potato Salad Recipes

Steps:

• 1. Boil 3 Large whole potatoes (skin still on) until they are slightly tender. I like russets and they hold together well. I stick a fork in them to see if it slides in easily, and then they are done. Boil 3 large eggs, and then set the whole potatoes and eggs in the refrigerator for an hour until they are cool.
• 2. Peel the potatoes after they are cool. I scrape them using the back of a butter knife as the skins will easily peel right off that way using that method. Cut the potatoes down the middle length wise, and then slice thinly. (about 1/8 inch slices.) Put them in a bowl.
• 3. Peel the eggs and then slice using an egg slicer or knife until they are about 1/8 of an inch thick. Add them to the bowl.
• 4. Chop a stalk of celery into small pieces and slice 1/4 sweet onion into thin pieces. Add both to the bowl that has the potatoes and eggs in it.
• 5. In a separate bowl, mix the mayonnaise, mustard, salt, pepper, dill flakes and 2-3 packs of artificial sweetener until combined. I use artificial sweetener to avoid the grainy taste of regular sugar. Add this mixture to the bowl with the other ingredients and stir until blended.
• 6. You can add more or less artificial sweetener depending on your taste. This recipe tastes best with the dill and sweeter have the perfect savory/sweet taste.
• 7. Serve at room temperature.

Steps:

• In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
• Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
• Drain the eggs and cool under running water.
• When eggs are cool, peel and refrigerate until cold.
• Put the potatoes in a large pot and add water to cover.
• Add 3 tbsps.
• salt and bring to a boil over high heat.
• Cook until potatoes are completely tender but not falling apart,about 25 minutes.
• Drain ad spread out on baking sheet to cool slightly.
• Peel the potatoes while they are still warm, then let cool.
• In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
• Thinly slice the eggs and transfer to a bowl.
• Cut the potatoes into chunks.
• In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
• Season with salt and pepper and transfer to a serving bowl.
• Sprinkle with paprika and chives.
• Note: The potato salad can be refrigerated for up to 1 day.
• Remove from refrigerator 1 hour before serving.
• Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
• Bring to room temperature before assembling.

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.