Potato Salad Recipe Easy

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely 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, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Steps:

• Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
• Peel the skin off of the potatoes and cube them.
• In a medium size mixing bowl combine potatoes, mayonnaise, ranch dressing, onion, celery, green pepper, salt and pepper. Cover and refrigerate until well chilled.

Steps:

• Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
• Rinse the potatoes and place them in the microwave undried.
• Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
• Chop your green onions. Chop your pickle and eggs if desired.
• Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
• Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
• Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
• Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
• Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
• Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
• Mix potatoes with sauce mixture, and enjoy!

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
• Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Steps:

• In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, salt and pepper to taste, combine all and sprinkle paprika on top and refrigerate to chill.