Peggis Potato Salad Recipes

Steps:

• *If potatoes have a nice skin on them, leave it on.
• Boil potatoes until done as you would for mashed potatoes.
• Transfer to colander in sink & run cold water over them. Cool your pan down that you just used, & return potatoes to it & fill with cold water. Set aside.
• Chop celery, onions, olives & eggs & place in large bowl, along with the relish.
• In small bowl, mix the mayonnaise & mustard.
• When potatoes are cooled down completely, drain well.
• With an old hand held potato masher, halfway mash the potatoes, leaving half chunks.
• Add potatoes to bowl of veggies & then add the mayonnaise mixture.
• Salt & pepper & mix well.
• Chill at least 4 hours before serving. Overnight is better.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.

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:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.