Kathys Potato Salad Recipes

Steps:

• 1. Steam and cool potatoes. Making sure that they are still some what firm for slicing.
• 2. Cut cooled and unpeeled potatoes into 1/8" slices
• 3. Mix the remaining ingredients in a bowl. Pour over the potatoes. Toss to coat Chill well. Better the next day as the flavors meld.
• 4. If adding bacon do right before serving. Mix it in and garnish with it as well.

Steps:

• 1. Cook potatoes tell tender (do not over cook) I use a pressure cooker and I cook them for 10 minutes. Cook eggs, the best way to cook eggs is to put eggs in a stainless steel pot add water, bring the eggs and water to a boil, then turn the heat off, set the timer for 8 minutes then check an egg, if it is not runny but not light yellow, that is how I like them. While the potatoes and eggs are cooking mix the rest of the ingredients, put in the refrigerator.
• 2. After the potatoes and eggs are cooked, cut them up, don't be to picky on how you cut them, this is a lot of salad. Save 2 eggs for the top of the salad. Slice eggs horizontally, Sprinkle with paprika and add green onion or chives for color.

Steps:

• 1. Cook potatoes in salted water until fork tender, about 5-7 minutes. (Check at 5 minutes, you don't want to over cook them) Drain and rinse under cold water.
• 2. In a medium bowl combine potatoes, celery, eggs, radishes, green onions salt and pepper. Toss gently to mix.
• 3. In a small bowl mix together mayonnaise and mustard. Mix well. Add to the potatoes and gently blend. Adjust seasonings and serve.

Steps:

• Boil potatoes until tender. Meanwhile dice celery, onions and bacon. Fry bacon in one pan until crisp, save grease.
• Saute onions and celery in the butter or margarine in another pan. You may also leave onions and celery raw for a different taste, whichever you prefer.
• When potatoes are done, cut and slice them into small pieces and put into large bowl. Add celery, onions, bacon, and grease and mix. Then add celery seed, salt and pepper and vinegar. Mix thoroughly.