Creamypotatosalad Recipes

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 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

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, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
• Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

Steps:

• Cook potatoes in boiling, salted water until tender.
• Drain well.
• Peel and cube potatoes.
• Transfer to a large bowl.
• Add celery, onion, sweet relish and bacon bits.
• Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
• Add mayo mixture to potatoes.
• Toss lightly to coat potato mixture.
• Carefully fold in the chopped eggs.
• Cover and chill thoroughly.
• Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

Steps:

• Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.

Steps:

• Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
• In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Steps:

• Dressing:.
• Put all the ingredients in a bowl and combine (can be made ahead and kept covered in fridge for a day or two).
• Salad:.
• Boil the potatoes in salted water for 20 - 25 mins until cooked but still firm.
• Pour off the hot water and add tepid water; let the potatoes stand until cool enough to handle; drain.
• Peel potatoes and cut into chunks.
• Put warm potatoes in a large bowl and add cucumber, scallions,egg, cilantro and parsley.
• Season to taste with salt and pepper; let stand for a few minutes.
• Pour dressing over potatoes and toss gently.
• Season again if necessary.
• Serve chilled or at room temperature.

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
• Place warm potatoes in large bowl. Add dressing; toss to coat.
• Add eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate 3 hours or until chilled.

Steps:

• Boil potatoes till tender. Drain, peel and dice to desired size. Transfer to a large bowl and toss with the onion, celery, salt and eggs.
• While potatoes are cooking, whisk together the beaten eggs, sugar, cornstarch and salt. Stir in the vinegar, evaporated milk and mustard. Cook over medium heat stirring until thickened (about 10 minutes). Remove from heat and stir in the butter. Refrigerate until cool then stir in the mayo.
• Gently add the dressing to the potato mixture until coated. Chill several hours or overnite.

Steps:

• Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
• Remove from water and let cool on the counter.
• Hard boil the eggs.
• Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
• Peel and dice the potatoes and place in a bowl.
• Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
• Dice onion and add to the potato and egg mixture.
• In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
• Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
• Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
• Refrigerate at least 3 hours to let the flavors meld.
• Enjoy!

Steps:

• Boil the potatoes until just tender when poked with a fork, remove and drain.
• Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
• Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
• Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
• Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
• Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
• Cover and refrigerate at least 1 hour.