Potato Salad Recipe

I don't have a recipe, but I can tell you how I make potato salad. Boil or bake enough potatoes to feed your family. Let them cool, peel, and cut them in small chunks. While they are cooling, chop up some celery and onion, and 3 or 4 boiled eggs that have been cooled and peeled. I then mix all this together with a tablespoon or 2 of pickle relish, salt, pepper, and I always add a little sugar. I then make a dressing of Miracle Whip or mayo, some yellow mustard and a little sweet pickle juice. After you have tossed it all together, taste and add more seasonings to suit your taste. Chill for at least a couple of hours, and overnight is really better.

1.5 pounds red potaotes
salt and pepper
1 celery stalk diced very small
1/2 cup mayonnaise
1 small red onion , finely chopped
1/8 cup chopped fresh dill
1 tablespoons vinegar
1/2 small lemon , juiced
1 tablespoon stone ground mustard

cut potatoes into 1 inch pieces and boil in salted water. Cook until tender then drain and return to the pot but don't cover cover it. Let it cool off to room temp. Mean while mix together all the other ingredients. Add more or less of the ingredients to your taste. ( I like more mustard) stir into potatoes slowly so they don't break up to much! Let it sit for at least 4 hours. Do not put int he fridge.

Mayo purple onions slice black olives green onions can of green child peppers not that hot without seeds I also add slice carrots mix up with out the mayo which I add last or let each person do so them self. No egg salt and pepper to taste

French Potato Salad

2 lbs (900 g) small red potatoes
6 Tbs (90 ml) extra-virgin olive oil
4 Tbs (60 ml) red or white wine vinegar
1 shallot, finely chopped
2 Tbs (30 ml) chopped fresh parsley
1 Tbs (15 ml) chopped fresh dill, mint, thyme, or tarragon
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender, about 20 to 25 minutes.
Drain, cut into slices, and place in a mixing bowl. Whisk together
the remaining ingredients and pour over the potatoes, tossing gently
to combine. Serve warm, chilled, or at room temperature.

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Kraft Miracle Whip
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)


Instructions:

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
Combine Kraft Miracle Whip, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Ingredients

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

cont

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature

Potato Salad Recipe

Prep time: 15 minutes
Cook time: 30 minutes

If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking. The bacon is entirely optional, feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard boiled egg to his potato salad.
Ingredients

2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup chopped parsley
2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
6 slices of bacon, cooked* and finely chopped
Coarse salt
Freshly ground pepper

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*To cook the bacon, heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard.
Method

1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

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2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.