Peggys Potato Salad Recipes

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:

• *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:

• Boil the potatoes, hard-boil the eggs. Use a dishtowel to rub the jackets off the cooked and cooled potatoes. Chop these in 1/4" to 1/2" chunks. Peel and chop the cooked and cooled eggs. Chop the green onions. Mix the potatoes, eggs, green onions and imitation bacon bits in a large bowl. Add enough mayonaisse to moisten the ingredients, but not so much that you drown them in mayonaisse. Add salt lightly and mix thoroughly. Do not over-salt.
• Best made at least one day ahead. Keep refrigerated.
• Optionally add Dill Weed, Yellow Mustard and Pickle Relish in small amounts. My mother never added these items, but I've found that they add something to the finished potato salad.

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.