Mrs Cims Potato Salad Recipes

Steps:

• Peel potatoes and boil until they are cooked through.
• While potatoes are boiling, combine all other ingredients, tasting to make sure the dressing is to your liking.
• DO NOT use Miracle Whip or any"dressing"-- only real mayo.
• When potatoes are cooked, drain them well and immediately mix with dressing.
• Refrigerate for at least one hour before serving-- longer is best.
• This recipe is easily doubled or tripled.

Steps:

• Mix the egg yolks, sugar, mustard, celery seed, salt, paprika, and pepper. Then add vinegar. Stir. Add the cream, milk, and butter. Have water boiling in a double boiler. Stir and cook until like a thick gravy or it coats a spoon.
• In the meantime, put all the rest of the salad ingredients together in a large bowl. Mix these items together. Pour the dressing over this and cool. Delicious!
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940's. .

Steps:

• Boil potatoes, drain and slice or quarter to liking.
• In a large mixing bowl, place potatoes and add grated onion.
• Add mayo, oil, milk, vinegar and toss over potatoes coating well.
• Salt and pepper to taste and refrigerate overnight.
• Arrange lettuce on serving platter and mound on the salad and serve!

Steps:

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

Steps:

• Boil the potatoes unpeeled. When they are just fork tender (not too soft!), peel and slice them (or, leave them unpeeled if you wish) while they are still fairly hot. Place them in a large mixing bowl and set aside, covered (so they'll stay warm while you make the dressing, etc.).
• In a small pan, bring the vinegar to the boiling point.
• In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit.
• In a double boiler, over medium heat, pour in the egg-vinegar mix and whisk until the blend thickens some, then whisk in the butter and allow to cook for one minute.
• Next, stir in the cream (pre-warmed to about 100 degrees F.), TWO tablespoons of the parsley, the onion, and the seasonings.
• When the mix is well-blended, pour it over the sliced potatoes and carefully mix the dressing with the potatoes -- I use a big spatula for this.
• Allow to cool a bit and sprinkle remaining parsley over the top. Refrigerate and serve cold.

Steps:

• Cover the potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer, uncovered, until just tender, 15 to 25 minutes, depending on the size of the potatoes.
• Drain in a colander and cool slightly.
• While the potatoes are simmering, whisk together the vinegar and salt in a large bowl until salt is dissolved.
• When the potatoes are just cool enough to handle, peel and cut them into 1-inch pieces, adding them to the vinegar mixture as they are cut, and toss gently with a rubber spatula to combine.
• Let cool to room temperature, then add the remaining ingredients and salt and pepper to taste and stir gently to combine.
• Serve at room temperature or chilled.

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.