Main Dish Potato Salad Recipes

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:

• 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:

• Bring a large pot of water to a roaring boil over high heat.
• Place quartered and skinned potatoes into the water until tender.
• Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
• Mash the potatoes and then fold in the remaining potatoes.
• Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
• Fold in the chopped celery.
• In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
• Fold the dressing with the potato mixture until everything is combined.
• Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

Steps:

• Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
• Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
• Shuck corn, and scrape off kernels.
• Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
• In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
• Drain the green beans, reserving the cooking water, and run the beans under cold water.
• Cook the corn 1 or 2 minutes in the water the beans were steamed over.
• Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
• When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.

Steps:

• 1. Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl.
• 2. Add the potatoes, ham, green onions, celery and eggs; toss to mix well.
• 3. Cover and refrigerate for several hours or until well chilled.
• 4. TO SERVE: Arrange the salad on a bed of lettuce and sprinkle with paprika.