Ruths Reunion Potato Salad Recipes

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:

• Dressing: Mix flour and sugar - add to egg. Mix vinegar and water - add to egg mixture Bring to boil stirring constantly until thickened. Mix salad ingredients and toss with cooked dressing

Steps:

• In a large bowl, mix together mayonnaise, yogurt, dijon mustard, garlic salt, olive oil, vinegar, and pepper until completely combined to make a dressing.
• In a large pot, place potato wedges and cover with water. Cook over medium-high heat until tender (about 10-15 minutes depending on the size of the chunks).
• Once potatoes are tender, drain and add to the large bowl of dressing. Toss to coat.
• Mix in sweet onion and dill. You can serve it warm, or refrigerate for 2-3 hours and serve cold.