Rave Review Potato Salad Recipes

Steps:

• 1. Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
• 2. Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
• 3. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
• 4. In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad. If desired, sprinkle with parsley, green onions, or paprika.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.

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.