Potato Salad Sallye 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:

• Place scrubbed potatoes with skins still on in a large pot of water Boil for approximately 30 minutes at medium heat until potatoes are tender all the way through (stick a toothpick in one after about 25 minutes to check for doneness) While potatoes are cooking, boil 2 eggs and set aside Place quartered onion, ribs of celery cut into 2" lengths and pickles into food processor. Pulse until finely chopped and set aside
• When potatoes are tender, drain water and peel while still hot. Hold potato under cool running water while you peel to avoid burning your hands Place potatoes in large mixing bowl, break into large chunks with fork Peel boiled eggs, place in shallow dish and smash with potato masher until they are finely chopped Transfer vegetables from food processor and the boiled eggs to the mixing bowl with potatoes
• Add mayonnaise, mustard, salt and pepper to potato mixture. ***Add more mayonnaise if needed Mix all ingredients together with large serving fork (or a wooden spoon if you don't have a large salad fork) Do not overmix or the potatoes will lose that wonderful chunky texture.
• May be served immediately or stored in fridge covered until ready to use.

Steps:

• Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool.
• Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes.

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:

• 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.