Marions Potato Salad 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:

• Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

Steps:

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

Steps:

• Boil potatoes in the peel with the whole eggs.
• Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
• Let eggs and potatoes cool to room temperature.
• Peel all and refrigerate whole potatoes and eggs until cold.
• The potatoes will dice and hold up better when cold.
• Dice the potatoes into 1/4- 3/8" dice.
• Place into a very large container with a lid.
• (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
• Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
• Add to the potatoes and eggs.
• Gently stir to mix the ingredients evenly.
• In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
• Whisk until creamy.
• Pour over potato mixture.
• Gently stir until the dry particles are coated with the creamy mixture.
• Cover and refrigerate at least 4 hours.
• 6- 8 hours is even better.
• If you like color you can sprinkle some sweet paprika over the top.

Steps:

• Boil potatoes in a large pot of water until fork tender.
• Potatoes should not be splitting their skins.
• Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
• Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
• When cool, peel potatoes and eggs.
• Discard potatoes skins and eggshells.
• Cut potatoes into bite size pieces and put in a very large bowl.
• Coat with vegetable oil.
• Add vinegar to oiled potatoes.
• Add black pepper, onion powder, dill, parsley, salt; mix well.
• Taste. Add more salt or other seasonings if potatoes still taste bland.
• Add dried mustard and mix well.
• HINT: Do not add more mustard.
• Add Hellmann's mayonnaise one cup at a time.
• You may not need to use the whole jar.
• Potatoes should be well coated, but not covered in mayonnaise.
• Chop eggs into quarters.
• Reserve 1 whole egg for garnish.
• Add to potato mixture and stir gently.
• Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
• Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
• Sprinkle top with a light dusting of paprika and a bit of dried parsley.
• In center of bowl, place slices of the hard boiled egg reserved for garnish.
• Allow to chill at least 4 hours in the refrigerator.
• Repeat frequently for a happy summer.

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

Steps:

• Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
• Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
• Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.