Festive Potato Salad Recipes

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

Steps:

• For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.

Steps:

• Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
• Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
• Cut eggs in half. Chop whites and set aside.
• Put yolks in a large bowl and mash with a fork.
• Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
• Stir in red, yellow and green peppers and chopped scallions.
• Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
• Chill for at least 2 hours. Keep cold.
• * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.

Steps:

• In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper.
• In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings.
• Pour over potato mixture.
• Toss to coat.
• Gently stir in tomatoes, peas, and cheese.
• Cover and refrigerate until serving.