Really Good Potato Salad Recipes

Steps:

• 1. Combine vinegar, mustard seed, and celery seed. Let stand at room temperature for several hours. You can crush the seeds, if desired, but it really is not necessary.
• 2. In covered saucepan, cook potatoes until barely tender; 25 to 30 minutes; drain.
• 3. In a large bowl, sprinkle the potatoes with 1/2 of the salt. Add celery, onion, and chopped eggs; toss lightly.
• 4. Combine mayonnaise, remaining salt, and vinegar mixture; add to potatoes; toss to mix. Chill; sprinkle with paprika.

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Whisk all dressing ingredients together in a bowl until well blended.
• In a large bowl, add in the chilled, chopped cooked potatoes, all the chopped eggs, celery, green onions, pickles, bacon, cheddar cheese and green bell pepper; toss to combine.
• Pour the dressing over and mix well to combine.
• Season with salt and pepper.
• Cover and chill for a minimum of 3 hours or longer.
• Delicious!

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Steps:

• Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
• Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
• Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Steps:

• Peel and dice potatoes, Boil in salted water until tender.
• Hard boil eggs, peel, chop. (obviously lol).
• Finely chop onion.
• *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
• A dash of garlic powder or garlic salt is nice too.
• Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
• Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
• It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
• Most of the prep time is attributed to the peeling and chopping of the potatoes.
• *Of course, because of the Mayo you won't want to leave it out too long.
• I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.

Steps:

• DRESSING: Combine Miracle Whip, or Mayo, mustard, celery seed, salt and pepper. Mix well.
• Combine potatoes, eggs, onion, celery and pickle.
• Add dressing to potato mixture and mix lightly.
• Chill.

Steps:

• Peel the potatoes first, and then boil in water for 30-40 minutes, or until soft. Let cool, before cubing them.
• In a large bowl combine the potatoes with the peas, carrots, and pickled.
• In a smaller bowl combine the mayonnaise, horseradish, salt and pepper to taste, basil and oregano. (If you think the horseradish is a little too much, use a little less. I use 1 tablespoon because that is my taste preference).
• Add the mayonnaise mixture a little at a time and mix well. If you like it to be creamier make a little more mayonnaise.
• Serve chilled.