Prospect Park Potato Salad Recipes

Steps:

• Slice the potatoes between 1/2 and 1/4 inch thick.
• If potatoes are large they can be cut into halves or thirds before slicing.
• Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
• Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
• While the potatoes boil, prepare the dressing.
• If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
• Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
• Wisk together briskly.
• Add sliced cucumbers and place in the firdge until potatoes are ready.
• When potatoes are done, drain and rise them quickly under cold water.
• Be sure to shake off any excess water.
• Add potatoes to the dressing and mix well.
• Top with grated carrots and mix.
• Check seasoning and adjust as needed.
• Refrigerate until ready to serve.

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:

• Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
• Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

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.