Two Sisters Potato Salad Recipes

Steps:

• Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
• Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
• Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

Steps:

• Wash and dry sweet potates. Bake at 400F (skins on) for 30 minutes or until cooked.
• Cool sweet potatoes.
• Peel and cut potatoes in one inch cubes.
• In a serving bowl, combine green peppers and parsley with potates.
• In a separte bowl, whisk together the tarragon vinegar, honey, water, vegetable oil, salt, pepper and oregano.
• Pour over potate mixture. Toss gently to coat potatoes.
• Chill at least 3 hours.

Steps:

• Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
• Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation - totally not necessary, it's just what my mom always did).
• In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

Steps:

• Place whole potatoes with skins on in large pot of cold water. Cook on high heat until a knike inserted into potato comes out easily. Drain water and set potatoes aside to cool. While potatoes are cooling hard boil eggs. Dice onion and saute in olive oil. Dice celery. Mix mayonnaise, milk, and mustard together until smooth and creamy. Add salt, pepper, onion, celery, sweet pickle relish, and olives. Mix well.
• When potatoes are just warm to the touch, quarter and place in large bowl. Peel and finely chop eggs and add to potatoes. Add mayonnaise mixture and incorporate all ingredients. Refrigerate.
• I think this tastes better if it sets overnight, but however you serve it , it is delicious!