Dees Potato Salad Recipes

Steps:

• For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
• For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
• For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
• Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

Steps:

• Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
• Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
• Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
• Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

Steps:

• Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
• Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.

Steps:

• Boil potatoes in the skin until you can easily pierce with a knife. Drain and allow to cool. Peel and chop into chunks. Mix together potatoes, eggs, celery, and onion. Mix mustard, vinegar and mayonnaise, then gently blend into potato mixture. Sprinkle with paprika.

Steps:

• Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
• Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
• Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

Steps:

• In a double boiler bring eggs, vinagar, and sugar to a boil, stir constantly. Cool. When cool add 1 Cup Mayo, and 1 T mustard.

Steps:

• Mash hard boiled eggs.
• Add mayonnaise and mustard mix.
• Add pickle relish, olives, and onion.
• Add paprika and pepper.
• The bread can be toasted or soft.
• Add 1/4 of filling to 4 slices bread.
• Top with a lettuce leaf.
• Top with other slice bread or toast.
• Cut on the diagonal.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

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:

• Steam potatoes over 32-40 oz. water.
• Peel while hot. (You can actually scrape off the skin by hand under cold water.).
• Cool in refrigerator for at least one hour.
• Mix next seven ingredients in a bowl, adding oil last.
• Slice the potatoes in 1/4" slices into a very large bowl.
• Fold in the mixture.
• Chill overnight.
• Add Hellman's mayo to desired consistency.
• Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain and set aside to cool., Coarsely chop 4 eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine., Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Steps:

• Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don't over cook and don't under cook, you don't want mashed potato salad and you don't want under cooked potatoes; drain and rinse in cold water; drain well.
• While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
• In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
• Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don't need all the mayonnaise mixture; don't use it all, if salad seems to dry, add additional mayonnaise.
• Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
• NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
• Pretty good with Crock Pot BBQ Chicken and some baked beans on the side...yum!!

Steps:

• In Large mixing bowl combine Mayonaise, Vinegar, Sugar, Salt, Pepper, Garlic Powder & Onions.
• Mix well.
• Add Cooked Potatoes to the mixture and mix until all Potatoes are covered.
• Refrigerate until ready to serve.