Basic Potato Salad Recipe Easy

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

Steps:

• Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
• Rinse the potatoes and place them in the microwave undried.
• Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
• Chop your green onions. Chop your pickle and eggs if desired.
• Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
• Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
• Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
• Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
• Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
• Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
• Mix potatoes with sauce mixture, and enjoy!

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• Set up your mise en place. That means getting everything together. You'll need a medium-sized bowl, a rubber spatula, a medium saucepan (big enough for the potatoes), three knives, a fork, vegetable peeler, 1/4 teaspoon, and 1 cup.
• Clean and boil the potatoes until al dente (almost done), meaning they fork tender, but the center is still a little solid. Drain, peel, dice, and add to bowl.
• Peel and dice eggs and pickles, and add to bowl.
• Add mayo to bowl, mixing well. Add salt, pepper, and paprika and mix well. The paprika should give salad nice orange-ish coloring. Chill, serve, and enjoy!

Steps:

• In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely 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, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Steps:

• Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
• Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
• Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

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:

• In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
• Add the quartered new potatoes, and toss well.
• Roughly chop the eggs and add them to the potatoes with the sliced radishes.
• Turn gently to mix, then chill until ready to serve.
• When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
• Garnish with chopped fresh parsley and a little extra black pepper.

Steps:

• Preheat oven to 400°F
• Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
• When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
• Combine the remaining ingredients in a large measuring cup. Whisk well.
• Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
• If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
• Serve at once, or refrigerate, covered, until ready to serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
• Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
• Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.