Tiger Potato Salad Recipes

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

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:

• 1. Heat a large pot of salted water over medium-low heat.Add quartered potatoes;bring to a boil for 10 minutes,or until the potatoes are soft and tender.Drain with colander.
• 2. Transfer to a large container.Set aside
• 3. Heat olive oil in a large skillet over medium heat.Add sliced vidalia onion,chopped banana peppers and diced jalapenos and saute for 5 minutes until are tender.Stir in 2 tablespoons tiger sauce.Remove from heat.
• 4. In a large bowl,combine half and half,sour cream,honey mustard,cream cheese,ranch seasoning,onion powder and remaining tiger sauce;whisk together until blended.
• 5. Pour cream mixture into cooked potatoes in a large container;mix well.Stir in onion mixture until combined.
• 6. Cover and refrigerate for 4 hours before serving.