Maes Potato Salad Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• Boil unpeeled potatoes in salted water until just done. Chill potatoes (overnight if possible - it makes them easier to cut).
• Cut potatoes into small cubes. As you're cutting the potatoes, occasionally spray with cooking spray and sprinkle with celery salt and toss. (The cooking spray keeps the potato salad from being too sticky.).
• Rinse onions in cold water and drain.
• Add pickles and onions.
• Mix mayo, mustard, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
• Add eggs and bacon last. The amount of bacon is flexible, although my husband says you can never have too much bacon!
• If you taste it and it seems like it's missing something, it usually needs either more Dijon mustard or salt.
• If it seems a little dry, add more mayo.

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Steps:

• Place the potatoes in a saucepan, cover with water, and add 1 teaspoon salt. Bring to a boil. Reduce the heat to a simmer and cook the potatoes until nice and tender, about 25 minutes.
• Drain. Peel the potatoes when they are cool enough to handle.
• Place the egg yolks in a large bowl and mash them with a fork.
• Add the mayonnaise and mix well. Coarsely chop the egg whites and add them to the mayonnaise mixture.
• Cut the potatoes into quarters, and then cut the quarters into 1/4 inch thick slices. Add them to the mayonnaise mixture along with the remaining ingredients, including salt and toss gently to combine.