Blue Ribbon Red Potato Salad Recipes

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
• In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
• Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
• NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
• ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.

Steps:

• 1. Bring water to a boil in a large pan.
• 2. Cut potatoes into 1-inch chunks.
• 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
• 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
• 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
• 6. Finely chop the celery ribs and red onion.
• 7. Combine celery and onion with mayonnaise, milk, and parsley.
• 8. Gently add to the cooled potato combination.
• 9. Chill at least 1 hr. Serve.

Steps:

• 1. I prefer to use red potatoes and I just wash well and do not take off the skin. Cut them up into small cubes.
• 2. Put potatoes in a pot of cold water and cook until fork tender. Drain the water out and set aside in a large mixing bowl. Salt and pepper to taste.
• 3. Slice up an onion and dice it up fine. Put in about 1/4 cup of the onion.
• 4. Shell the boiled eggs and dice fine. Add to the potatoes.
• 5. Add in the mustard, dill pickle cubes, and mayo. Stir slowly so not to mash the potatoes. If you see it needs more mayo then add a little at a time.

Steps:

• 1. Cut potatoes into similar sized cubes.
• 2. Boil cut up potatoes until done.
• 3. Drain and cool.
• 4. Add mayonnaise, mustard, garlic powder, onion powder, sliced salad olives with pimentos, salt, and pepper.
• 5. Mix gently making sure not to crush potatoes.
• 6. Slice 3 hard boiled eggs and add to potatoes. Toss lightly.
• 7. Slice the other 2 eggs.
• 8. Put the sliced eggs on top of the potato salad.

Steps:

• 1. Boil your potatoes until just done and able to be poked through easily with a fork.
• 2. Drain, set aside to cool.
• 3. Once cooled enough to handle, cube the potatoes and put them in a large bowl.
• 4. Hard boil your eggs; set aside to cool completely.
• 5. While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.
• 6. In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.
• 7. Being careful as not to stir the salad too much.
• 8. Add crumbled bacon.
• 9. Roughly chop your hard boiled eggs and add them to bowl.
• 10. Add chopped celery.
• 11. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.
• 12. Finish off with some paprika.
• 13. Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.) Serve chilled or at room temperature.

Steps:

• Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Steps:

• To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
• Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
• Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
• When ready to serve, carefully fold in the parsley and scallions. Serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and rinse with cold water. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
• In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.

Steps:

• Cook the potatoes:.
• In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl.
• Assemble the salad:.
• In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.