Tuesday, June 25, 2013

Potato Salads-which one do you like

SO Many Potato Salads to try

Old Fashioned Potato Salad

Original recipe makes 8 servings
 5 potatoes
 3 eggs
 1 cup chopped celery
 1/2 cup chopped onion
 1/2 cup sweet pickle relish
 1/4 teaspoon garlic salt
 1/4 teaspoon celery salt
 1 tablespoon prepared mustard
 ground black pepper to taste
 1/4 cup mayonnaise
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Directions

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.

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Best Potato Salad

Ingredients
Original recipe makes 12 servings
 6 eggs
 10 red potatoes
 1 cup mayonnaise
 1/2 cup ranch dressing
 1/3 cup dill pickle relish
 2 tablespoons prepared yellow mustard
 1 1/2 teaspoons salt
 1/4 teaspoon ground black pepper
 1/8 teaspoon paprika
 1/8 teaspoon celery seed
 1 onion, chopped
 1/4 cup pepperoncini (optional)
 1/4 cup sliced black olives (optional)

Directions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving
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Red Skinned Potato Salad

Original recipe makes 12 servings
 2 pounds clean, scrubbed new red potatoes
 6 eggs
 1 pound bacon
 1 onion, finely chopped
 1 stalk celery, finely chopped
 2 cups mayonnaise
 salt and pepper to taste
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Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

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