Goodpotatosalad216calsperserve Recipes

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:

• DRESSING: Combine Miracle Whip, or Mayo, mustard, celery seed, salt and pepper. Mix well.
• Combine potatoes, eggs, onion, celery and pickle.
• Add dressing to potato mixture and mix lightly.
• Chill.

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 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
• Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

Steps:

• Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Steps:

• Place the peas in a microwaveable bowl and cook on full power to either defrost the frozen peas or too just cook the fresh peas. Set aside.
• Wash the potatoes if they are dirty (do not peel them), place in a pan with enough cold water to cover them. Bring to the boil and cook for 20 or until a knife goes into them with ease.
• While the potatoes are cooking you can mix the mustard and mayonnaise together in the bowl you will serve the potato salad from.
• Chop the fresh parsley into smallish bits and the green onions into slices. Mix into the mayo/mustard mixture and add the pepper and peas.
• After you make sure the potatoes are cooked. Drain the water from the pan and dry them a little on the turned off cooking ring.
• Place the potatoes in the bowl that has the mayo/mustard in it. Turning the potatoes over in the mixture and coat the potatoes well. If you find the mustard/mayo is too thick, you can add some or all of the tbsp of milk.
• Chill the salad if you like yours chilled. I prefer it warm or at room temperature. Only keep at room temperature if you are just about to eat, other wise put in the fridge to chill.
• Note: You could add more mayo if you want. I was making this for my sparkpeople lifestyle diet.