Maddys Amazing Potato Salad Recipes

Steps:

• 1. Boil 3 Large whole potatoes (skin still on) until they are slightly tender. I like russets and they hold together well. I stick a fork in them to see if it slides in easily, and then they are done. Boil 3 large eggs, and then set the whole potatoes and eggs in the refrigerator for an hour until they are cool.
• 2. Peel the potatoes after they are cool. I scrape them using the back of a butter knife as the skins will easily peel right off that way using that method. Cut the potatoes down the middle length wise, and then slice thinly. (about 1/8 inch slices.) Put them in a bowl.
• 3. Peel the eggs and then slice using an egg slicer or knife until they are about 1/8 of an inch thick. Add them to the bowl.
• 4. Chop a stalk of celery into small pieces and slice 1/4 sweet onion into thin pieces. Add both to the bowl that has the potatoes and eggs in it.
• 5. In a separate bowl, mix the mayonnaise, mustard, salt, pepper, dill flakes and 2-3 packs of artificial sweetener until combined. I use artificial sweetener to avoid the grainy taste of regular sugar. Add this mixture to the bowl with the other ingredients and stir until blended.
• 6. You can add more or less artificial sweetener depending on your taste. This recipe tastes best with the dill and sweeter have the perfect savory/sweet taste.
• 7. Serve at room temperature.

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

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:

• 1. clean pots 2. quarter and drop into cold, salted water 3. bring to a boil and boil until tender 4. drain into mixing bowl 5. add other ingredients while pots are still hot and stir to combine 6. chill in fridge for four hours and serve

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 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.