Perfect Potato Salad Recipes

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Steps:

• Bring whole potatoes to a boil in a large covered pan. Boil for 25 minutes.
• Drain potatoes well and peel while still warm.
• Quarter and dice potatoes (I dice mine a little larger then what I'd like because they break down a bit in the mixing and become the perfect size)
• Add potatoes to large salad bowl.
• Add diced celery, onion and dill pickle.
• Combine mayonnaise through salt in a small mixing bowl to make the perfect potato salad dressing.
• Stir the dressing into the potato mixture.
• Add chopped eggs.
• Stir well.
• Cover potato salad and place in the refrigerator for a good hour to allow the potatoes to meld with the flavors of the other ingredients. It will be worth the wait!

Steps:

• Cube potato and boil until cooked but not falling to pieces. leave to cool.
• Slice up the Spring onions thinly add to the potatoes along with seasoning.
• Mash the egg with a fork and add to the potatoes mix carefully then add the mayonnaise or salad cream to mix.
• Place in a dish and sprinkle with some paprika.
• Serve and enjoy.
• I double this recipe when we hae visitors.

Steps:

• Put the potatoes in a pan and cover with water. Cover and bring to a boil; cook until tender for about 15- 20 minutes.
• Drain and cool potatoes. Put in a bowl with the eggs.
• Combine remaining ingredients together; pour over potatoes and eggs and mix throughly. Cover and refrigerate for at least 6 hours but highly recommend overnight so flavors blend.
• **To serve place salad in pretty glass lettuce lined bowl. Garnish with additional egg slices and sprinkle with paprika.**.

Steps:

• Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
• Boil eggs while potatoes are cooking. Let them both cool after cooking.
• Add shredded pickles to eggs and potatoes in a large bowl.
• Mix mayo, mustard, dill, 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 crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.