Potato Salad My Favorite Recipes

Steps:

• Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
• Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
• Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Steps:

• In large bowl, mix potatoes and the 4 diced eggs.
• Add celery, onion,and relish.
• In small bowl mix mayo, sugar, vinegar, milk, celery seed and garlic salt.
• Slice remaining egg over potato salad and sprinkle with paprika.

Steps:

• 1. Dressing: Whisk eggs in small saucepan. Whisk in vinegar and 2 tablespoons water. Bring to boil over medium high heat. Boil for 3-4 minutes or until thickened, stirring constantly. Pour into medium bowl, whisk in mayonnaise, mustard, salt and pepper. Cover and refrigerate until well chilled.
• 2. Cook potatoes in large pot of boiling water for about 20 minutes or until just tender. Drain and cool. Cut into 1 inch pieces. In large serving bowl,( I use my trifle bowl ) gently toss potatoes,pickles if using, celery, red onion, eggs, peppers if using, green onions with the dressing. You can garnish with some extra green onions. Chill until serving.
• 3. I sometimes add about 1/2 tsp of prepared horse radish also..gives it a bit of zing... Double the dressing recipe for a larger crowd. I usually make a 5 pound bag of potatoes when making this. Enjoy!