Tasty Hot Potato Salad Recipes

Steps:

• Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!

Steps:

• In several large skillets, fry bacon until crisp; remove to paper towels to drain. Add flour to drippings; cook and stir until bubbly., In a large kettle, combine the vinegar, water and sugar; bring to a boil. Gradually whisk in flour mixture; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper, onion and pickles., Place hot potatoes in serving pans. Divide sauce among pans and stir to coat. Sprinkle with bacon.

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Steps:

• Boil potatoes, with skins on, until just tender. Drain and let cool.
• When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
• Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
• Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
• Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
• At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.