Snappy Potato Salad Recipes

Steps:

• Peel 5 lb bag of potatoes (I leave a little of the skin on). Rinse and put in dutch oven. Boil until cooked but not falling apart. Drain and mash til they are small pieces but not like mashed potato (unless you like them mashed).
• Add onion, celery, sweet pickles, and boiled eggs. Adjust ingredients to your liking. Add the 12 oz carton of pimiento cheese and mix well.
• To make dressing, add 2 or 3 globs of miracle whip or mayonnaise to a bowl and add mustard. Add some sweet pickle juice and mix with a whisk. Again, adjust to your liking.
• Add the dressing to the potato salad and add salt and pepper if you'd like and mix well. Make more dressing and add if you need to. Cover and refrigerate.

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 the potatoes in a large bowl. Add the eggs, celery, relish and onions.
• Mix the mayonnaise, mustard and sugar in a small bowl. Slowly pour the mayonnaise mixture into the potatoes - don't put it all at once - and mix together until moist. You might not use all of the 2 cups of the mayonnaise mixture (it depends on the potatoes). Add salt and pepper to taste.