Nana Joanns Potato Salad Recipes

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Steps:

• 1. Boil potatoes and egg until potatoes are tender (about 30 min). Drain and let them cool in strainer then put in fridge overnight (DO NOT PEEL POTATOES OR EGG UNTIL TOMORROW)
• 2. Peel potatoes and cut into bite size pieces and slice or chop egg
• 3. In a large bowl add remaining ingredients. When the dressing is to your liking mix in potato and egg then chill for 2 hours

Steps:

• Combine mayo, salt and pepper in large bowl.
• Add potatoes and scallions; toss to coat. Cover.
• Refrigerate several hours or until chilled.

Steps:

• Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.

Steps:

• 1. Mix potatoes, celery, onion and eggs in a large bowl.
• 2. In a separate small bowl, combine butter, mayo, sour cream, buttermilk, salt and pepper. Once mixed, add to potato mixture and combine.
• 3. Store in an airtight container in the refrigerator for up to 1 week.