Main Dish Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
• Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
• Shuck corn, and scrape off kernels.
• Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
• In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
• Drain the green beans, reserving the cooking water, and run the beans under cold water.
• Cook the corn 1 or 2 minutes in the water the beans were steamed over.
• Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
• When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Steps:

• 1. Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl.
• 2. Add the potatoes, ham, green onions, celery and eggs; toss to mix well.
• 3. Cover and refrigerate for several hours or until well chilled.
• 4. TO SERVE: Arrange the salad on a bed of lettuce and sprinkle with paprika.