Buds Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

Steps:

• Boil cauliflower for 8 minutes. Drain and set aside. .
• Hard boil 6 eggs. Cool and peel.
• IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
• In another bowl combine all other ingredients listed and mix together.
• Mix both bowls together, but dont over mix.
• Garnish with paprika on top.
• Refrigerate and let salad set for 8 hours before serving.

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:

• In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
• Add enough hot water to mixture--about two cups--to mix the ingredients.
• Mixture should be fairly stiff.
• Cover and let stand about five minutes.
• Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
• Mix well and chill three or more hours.
• Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
• NOTE: Cooking time refers primarily to chilling time.

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.