Pattis Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.
• Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.
• Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

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:

• Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).

Steps:

• Place potoates in large pot with enough water to cover by an inch.
• Bring to boil over high heat.
• Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
• Pour out most of the water and place the pot in the sink.
• Run cold water over the potatoes for about 2 minutes.
• Drain well.
• Peel the potatoes and cut them into 1/2 inch cubes.
• Place in a large bowl.
• Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
• Sprinkle with celery seed.
• Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
• Season with salt and pepper to taste.
• Transfer to a large serving bowl.
• Slice the 2 remaining hard cooked eggs.
• Arrange the slices on top of the salad and sprinkle with paprika.
• Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
• Note: How to hard cook eggs.
• Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
• Fill with enough cold water to cover by 1 inch.
• Bring to a gentle boil over high heat.
• cook for 30 seconds.
• Remove from the stove and cover tightly.
• Let stand for 15 minutes.
• Pour out most of the water and place the pan in the sink.
• Let cold water run over eggs for about 3 minutes.
• Crack and peel the eggs while still warm.

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
• Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.