Nana Joanns Potato Salad Recipes

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Steps:

• Combine mayo, salt and pepper in large bowl.
• Add potatoes and scallions; toss to coat. Cover.
• Refrigerate several hours or until chilled.

Steps:

• In a large bowl combine potatoes, onion, salt and pepper.
• Separate egg whites from yolks, chop up the egg whites and add them to the potatoes.
• In a small bowl mash up the egg yolks and combine them with the miracle whip, vinegar and mustard.
• Pour the dressing over the potatoes and gently toss them together to combine.
• Chill in refrigerator for at least 2-3 hours before serving so flavors can meld.

Steps:

• Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.

Steps:

• 1. Mix potatoes, celery, onion and eggs in a large bowl.
• 2. In a separate small bowl, combine butter, mayo, sour cream, buttermilk, salt and pepper. Once mixed, add to potato mixture and combine.
• 3. Store in an airtight container in the refrigerator for up to 1 week.

Steps:

• Fill a large stock pot half way with water. Peel and dice the potatoes dropping potatoes in the water as you go so they don't start to brown. Bring to a boil (takes about 15 minutes)and boil on medium high heat for about 25 minutes. Don't overcook them.test a piece after it's been boiling for 20 minutes. Not too soft and not too firm.
• Meanwhile, in a small saucepan, put 3 eggs and barely cover with water. Bring to a boil and as soon as they start boiling, turn off the heat and cover. Set timer for 12 minutes. At the end of 12 minutes rinse in cool water and immerse eggs in some ice water. When completely cool, crack gently on wide end and peel. They should be perfect. Chop eggs and set aside.
• In a large bowl, add jar of pimiento's, 1 cup of light sour cream, 1/4 cup pickle relish, 1/8 cup of mayo. Mix well. Spice to taste.
• Gently stir in chopped eggs and potatoes. If you want it more creamy, add equal increments of each ingredient to get the right amount. Serve warm or chilled.
• Nana says: You can also add some sweet pickle juice for more moisture.