Prospect Park Potato Salad Recipes

Steps:

• Slice the potatoes between 1/2 and 1/4 inch thick.
• If potatoes are large they can be cut into halves or thirds before slicing.
• Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
• Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
• While the potatoes boil, prepare the dressing.
• If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
• Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
• Wisk together briskly.
• Add sliced cucumbers and place in the firdge until potatoes are ready.
• When potatoes are done, drain and rise them quickly under cold water.
• Be sure to shake off any excess water.
• Add potatoes to the dressing and mix well.
• Top with grated carrots and mix.
• Check seasoning and adjust as needed.
• Refrigerate until ready to serve.

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:

• 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 salad dressing, mustard, celery seed, salt and pepper.
• Add remaining ingredients; mix lightly.
• Refrigerate until ready to serve.
• Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.

Steps:

• Dice potatoes. Cook until tender; drain.
• Put into large bowl.
• Add onions and Italian dressing; toss to coat.
• Cover and chill at least 1 hour.
• Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
• Add celery, eggs and relish; toss lightly.
• Slice remaining eggs.
• Garnish top of salad.
• Sprinkle with paprika.

Steps:

• Clean, peel and dice your potatoes into large but bite size chunks.
• Put the potatoes into a large pot (I have a 6 quart pot), and fill with water to completely cover the potatoes.
• Bring the water to a slow rolling boil and cover your potatoes to cook. One hint I've used is to set a toothpick between the lid and the pot to help it from boiling over. It doesn't seem to work for me, but hey, you can try it.
• Place all your eggs in a large pot, say a 4 quart pot. Fill with cool water to completely cover your eggs, then bring it to a boil.
• One thing I have tried for eggs is to boil them for about 5 minutes and take them off the heat, drain the hot water (be very careful of scalding!), then add cool water back to the pot and a big two handed scoop of ice to cool the eggs down so they do not overcook and have a nice yellow to the yolk color.
• When the potatoes are easy to pierce with a fork, remove them from the heat and drain the water. Put the potatoes into a large glass bowl and let them cool.
• In the meantime; peel all of your eggs. I tap the eggs shell on to my counter, then roll the egg between my palms to slightly crush the shell all over. Then I pick out an area and peel all around, pulling the shell off in one piece. Rinse any remaining shell from the egg. You can save the shells in an old coffee can along with old coffee grounds to mix in your rose bush soil.
• Holding your egg in the palm of your hand, using a butterknife or other dull knife, slice through the egg 2 times one way, then two time across that and add to your potatoes that are cooling. Use all 12 eggs.
• Mix the potato and eggs.
• Plop the Miracle Whip onto it all, add the mustards and mix throughout. Add more Miracle Whip if it seems too "dry" for you, so it lightly coats everything.
• If you would like pepper and/or paprika, add it with the Miracle Whip so your salad is not overstirred.
• Cover and cool in the back of the fridge so no one eats it until you're ready.
• Potatoe salad like this tastes better with a little time, so you can leave it in the fridge overnight. Remember it will be heavy to carry to your potluck , but it will be light to take home!