Loris Tasty Potato Salad Recipes

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

Steps:

• Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!

Steps:

• Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
• Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
• Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
• Dice the red bell pepper, removing the ribs and seeds.
• Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
• In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
• Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
• Sprinkle the potato salad with chopped chives, for garnish.
• Enjoy!

Steps:

• Boil potatoes until tender. Drain. Let cool completely. Peel. Cube.
• Combine the eggs, mayonnaise, mustard, salt and pepper.
• Toss into potatoes. Cover. Chil at least 1 hour.

Steps:

• Potato preparation:.
• 6-8 large russet potatoes.
• 4-6 large eggs.
• Boil together until the potatoes are tender and the eggs are hard boiled.
• Drain hot water and replace with cold water for about 15 minute Remove potatoes and eggs from water place in a dish and put into the fridge for about 30 minutes Peel eggs and potatoes,quarter into chunks, sprinkle lightly with salt and return to fridge.
• Salad dressing:.
• 3/4 c Miracle Whip.
• 4 Tbsp yellow mustard.
• 1 medium onion, finely chopped.
• 2 stalks celery, cleaned and finely chopped.
• 1 Tbsp honey.
• 3 Tbsp Splenda or other sweetener (3 Tbsp sugar can replace Splenda).
• 1/4 tsp salt.
• 1/4 tsp freshly ground pepper.
• 3 Tbsp cider vinegar.
• 2 Tbsp parsley.
• Mix well with a hand whisk.
• Place in refrigerator for at least 1 hour.
• Gently fold chilled dressing into quartered potatoes and eggs.
• Do not stir as you will just mash the potatoes, folding is recommended.
• Return to fridge until ready to use.
• I add two small leafy celery stalks side by side with the leafy areas on edge of bowl for presentation.

Steps:

• Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch dice. Combine the potatoes and lobster in a large bowl.
• Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper. Add the mayonnaise mixture to the potato-lobster mixture and stir gently until combined. Fold in the scallions and tarragon and re-season with salt and pepper, to taste. Serve immediately.

Steps:

• Rinse potatoes and place them in a pot. Fill the pot with cold water, making
• sure potatoes are covered and add the chicken or vegetable bouillon Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
• Dice potatoes and eggs into small cubes and add to a large mixing bowl
• Grate onion, and celery into even sized pieces and add it to the mixing bowl
• along with the relish. Gently mix everything together with a wooden spoon.
• In a small bowl, combine mayo, mustard, hot sauce, garlic powder, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
• Cover and refrigerate until ready to serve.
• Enjoy!

Steps:

• Boil potatoes, with skins on, until just tender. Drain and let cool.
• When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
• Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
• Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
• Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
• At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.