Miss Jeans Potato Salad Recipes

Steps:

• In a large pot, cover potatoes with generously salted, cold water by about 1-inch.
• Simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.
• In a colander drain potatoes and cool to warm.
• With a sharp knife peel warm potatoes and cut into ¾" cubes.
• (My friend's mom always boiled the potatoes whole with the skins on, and then peeled them warm, with a knife afterwards).
• Place cubed potatoes in bowl and fold in Miracle Whip.
• Add salt and pepper to taste.
• Can add more Miracle Whip if salad looks dry.
• This potato salad tastes best if its allowed to refrigerate for at least four hours, or even overnight if possible.

Steps:

• Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
• Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

Steps:

• Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Steps:

• In a large bowl, combine the potatoes, onions, celery, and pickle relish.
• In a small bowl, blend the mayonnaise, mustard, celery seed, salt, and pepper to taste; add to potato mixture and toss to coat throughly.
• Chill as long as overnight.
• Before serving, toss again and garnish with eggs.
• NOTE: you may add more mayonnaise if desired and substitute the pickle relish for chopped sweet or dill pickles. Add a splash of the pickle juice to mayo mixture for added flavor.

Steps:

• Bring a large pot of water to a boil. Add the cubed potatoes and a generous pinch of salt, and cook until the potatoes are tender, about 15 minutes. Drain the potatoes in a colander, and cool. In a large bowl, combine the onion, celery, 2 chopped eggs, pickle relish, Miracle Whip, yellow mustard, sugar, and salt to taste. Using a rubber spatula, fold in the potatoes. Transfer the salad to a serving container, top with the sliced egg, and sprinkle with paprika. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the fullest flavor.

Steps:

• 1. Cook the potatoes in boiling salted water in a large saucepan for 10 to 15 minutes or until just tender. Drain and cool.
• 2. While the potatoes are cooking, chop 2 eggs and slice the remaining egg. Mix the mayo, celery, onions, chopped eggs, relish, mustard and sugar in a large bowl. Gently stir in the potatoes.
• 3. Garnish with sliced egg and if desired, sprinkle with paprika and chopped celery leaves.