Potato and Egg Salad Recipe?

suzanne
Silver Post Medal for All Time! 277 Posts

June 20, 20070 found this helpful

I do just a basic recipe on mine
for potatoe salad I estimate about how many potatoes to boil for the amount of salad I want.place them in a pan and let boil until a steak knife inserted into middle slides out easily.then peel and cut up to bite size pieces.boil about 4 eggs until hard boiled .peel and cut up ito bowl with potaotes.squirt about a tablespoon of prepared mustard and enough mayonaise to make it creamy. I cut up 2 small sweet pickles and stir in.sometimes we add a little cut a onions too.

Chris

June 21, 20070 found this helpful

EGG SALAD.....I boil the eggs, peel and run them thru the food processor...add just enough Ranch dressing to hold it together without getting soupy and spread on your bread or toast. (If you add too much Ranch dressing, it makes a great dip.)

mandy davis

June 22, 20070 found this helpful

I use a simple recipe and everyone loves my egg salad sandwiches. I hard cook the eggs, not too long so they turn green, then I chop them in the egg slicer. Then I add mayo to the consistancy that I like and some green onions and salt and pepper.

A simple potato salad recipe is to peel and cube your potatoes, and boil them until just tender. Drain potatoes. Stir in a small amount of mayo and some non-creamy Italian salad dressing to taste. So good!

For egg salad, don't boil your eggs overly long. Cook them just until done by placing cold eggs in a saucepan, covering them with water and bringing to a boil, remove them from the heat, cover and let them finish cooking in the hot water as they sit for about another 15-20 minutes.

Warm Red Potato and Corn Salad

Presented by BETTY CROCKER

INGREDIENTS

2  lb. red potatoes, cut into 1-inch pieces
1/4  tsp. salt (optional)
1-1/2  cups fresh or frozen whole kernel corn
4  thick slices bacon, diced
1  medium sweet red pepper, chopped
1/3  cup cider vinegar

DIRECTIONS

1. In a large saucepan, combine potatoes, enough water to cover, and, if desired, the 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until potatoes are almost tender. Add corn; cook for 1 to 2 minutes more or until potatoes are tender. Drain well; set aside.
2. Meanwhile, for dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels.; set aside.
3. Add pepper to the drippings in skillet. Cook over medium heat until onion is tender. Carefully add vinegar, broth, the 1/2 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in parsley. Gently stir in potatoes and bacon. Cook, stirring gently, for 1 to 2 minutes more or until heated through. Makes 8 servings.