Potato Salad Recipes

By Deeli from Richland, WA

Ingredients:

• 2 lb. red potatoes, boiled and cubed
• 3 hard boiled eggs, chopped
• 1/2 cup cooked bacon, finely chopped
• 1 cup Duke's brand mayonnaise
• 1-1/2 Tbsp. Sauer's brand mustard
• 1/2 tsp. Sauer's black pepper
• 1/4 tsp. salt

• 1 can sliced black olives, 2.2 oz
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, chopped
• 1/2 cup sweet pickles, finely chopped
• 1-1/2 tsp sweet pickle juice
• 1-1/2 tsp white vinegar

Directions:

Tip

By JohnLuse from Columbus, GA

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.

for egg salad I just boil several eggs until hardened,peel and cut up into bite size pieces add mayonaise to moisten it and serve.

I am sure there are several different recipes out there for these but i don't do anything fancy for ours

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.)

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. The trick for a great egg salad sandwich is to put a thin layer of real butter on one of the pieces of bread and then mayo on the other. I saw this at a sandwich shop in Vancouver, Canada many years ago and it is very yummy!

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. You want to avoid the unappetizing appearance of the green stuff around the yolks that comes from overcooking. Drain off the hot water. Peel eggs, then use a fork to mash them up into the consistency you prefer. Add a spoonful or so of mayo (but not too much!), a small amount of regular yellow mustard, a sprinkling of onion powder, and a handful of finely chopped celery. Mix well, and increase add-ins as necessary.

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

1/3  cup chicken broth

1/2  tsp. salt

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.

4. Make-ahead tip: Prepare as directed. Transfer to a microwave-safe 2-quart casserole; cover and chill for up to 24 hours. To serve, microwave, covered, on 100% power (high) for 6 to 8 minutes or until heated through, stirring once. Stir before serving.

This sounds very much like a VEGETARIAN potato salad...you might want to look online for a recipe or check out some vegetarian cookbooks.

Wish I could be more help. Good luck.

Sounds like you're describing German Potato Salad. It can be served hot or cold. Look for recipes on Thrifty Tips!!

Sounds like something I am addicted to at the deli at a local store. They call it baked potatoe salad. If I were going to duplicate it I would bake potatoes in the microwave, dice and add sour cream, cheddar cheese. crumbled cooked bacon, and cooked onions.

Ingredients:

• 6 medium potatoes, cooked
• 1/4 cup finely chopped onion
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup Italian dressing
• 1/2 cup mayonnaise
• 1/2 cup celery
• 2 hard cooked eggs, chopped

Directions:

Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper and mix with Italian dressing. cover; refrigerate at least 2 hours.

Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Keep refrigerated. Serves 4-6.

By Robin from Washington, IA

Ingredients:

• 24 oz. pkg. O'Brien style potatoes
• 1 tsp. salt
• 2/3 cup Miracle Whip
• 1/3 cup celery slices
• 1/2 cup chopped onion
• 2 Tbsp. chopped pimento
• 2 hard-cooked eggs, chopped
• 1/8 tsp. pepper

Directions:

Add potatoes and salt to 1 qt. boiling water; return to boil. Cover; cook 2 minutes or until tender. Drain thoroughly. Combine remaining ingredients; mix well. Stir in potatoes. Chill. Add additional salad dressing before serving, if desired.

By Robin from Washington, IA

Ingredients:

• 7 medium - large potatoes, boiled and peeled, salt to taste
• 7 hard boiled eggs
• 1 tsp. instant onion
• 2/3 cup sweet relish
• 1 1/4 cup Miracle Whip
• 2 Tbsp. sugar
• 3 strips bacon, fried crisp, and diced

Directions:

Mix all ingredients together and keep refrigerated.

By Robin from Washington, IA

Ingredients

• 2 heaping Tbsp. mayonnaise
• 1/2 tsp. mustard
• 2 Tbsp. sugar
• dash vinegar
• 4 cup potatoes, cooked, cubed and cooled
• 4 eggs, boiled
• onion (to taste)
• salt and pepper (to taste)
• paprika (opt.)

Directions

Mix the mayonnaise, mustard, sugar and vinegar together. Add the potatoes, eggs and onion. Add salt and pepper. Top with paprika, if desired.

By Robin from Washington, IA

Directions

Cook 10-12 potatoes, quarter and slice thin. Toss with the following ingredients:

• 8-10 chopped boiled eggs
• 1 medium onion, chopped fine
• 1/2 cup chopped sweet pickle
• 1/2 cup chopped celery

Mix well with the following dressing:

• 1 1/2 cup Miracle Whip
• 1/4 cup sweet pickle juice
• 1/2 cup cream
• 2 Tbsp. vinegar
• 1/4 cup sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. mustard
• 1 tsp. celery seed
• 1/4 tsp. seasoning salt

By Robin from Washington, IA

Ingredients

• 12 cups cooked and shredded potatoes
• 12 hard-boiled eggs, diced
• 1 1/2 cups chopped celery
• 1/2 cup chopped onion

Dressing Ingredients

• 3 cups salad dressing
• 2 cups sugar
• 3 Tbsp. mustard
• 1/4 cup vinegar
• 4 tsp. salt
• 1/2 cup milk

Directions

Mix dressing ingredients and pour over potatoes, eggs, celery and onions. Let stand overnight to blend.

Yield: 1 gallon.

By Robin from Washington, IA

Angelique

Answers:

Potato Salad Tip

When preparing potatoes for potato salad. Boil them in their jackets. When tender after being pricked with a fork. Drain the water off and fill pan with cold water. When the potatoes are cool, one by one, scrape peeling off with a serrated steak knife. It's easier than trying to tear off the skin with your fingernails. I used to dread making potato salad, but now it's a much easier task. I got this valuable info from a cook I used to work with.

By Terri (06/18/2005)

By ThriftyFun

Potato Salad - Tips and Recipes

I use a similar method, except instead of scraping the peelings off, I pierce the peel slightly with the point of my paring knife, and then pick up the cut edge and pull the peeling off. This will not get all the peeling off at once, but just repeat the process by lifting the edge that is still on the potato and repeat the process. Another potato tip is that if you have trouble using all the bag before they begin to sprout, boil extras when you make potato salad. Drain well, place in an open bowl with the peelings still on and store in the fridge. Use them for fried potatoes or shred them for Hash browns (with or without the peelings). They will keep for 7-10 days in the open bowl.
Harlean from Arkansas (06/19/2005)

By Harlean from Arkansas

Potato Salad - Tips and Recipes

Hi,
I make potato salad the lazy way.
Buy the southern hash brown diced potatoes frozen.
Cook , drain and the potatoes are ready.
Lazy, huh (06/19/2005)

By guest

Potato Salad - Tips and Recipes

When I make potato salad, I peel and cube them before I cook them as if for stewed potatoes. Then when they are done--which takes a shorter time because they are in smaller pieces--I just add all the ingredients and WALLA--potato salad in about 30 minutes! (06/19/2005)

By priscilla

Potato Salad - Tips and Recipes

Why peel the potatoes? Clean, cut, cook and cool. The skins provide lots of vitamins and make for a tasty salad. (06/20/2005)

By

Potato Salad - Tips and Recipes

I add a little dill pickle juice to my potato salad. YUM! (06/22/2005)

By

Potato Salad - Tips and Recipes

How long do I boil potatoes for potato salad? I don't want mashed potato salad. Thank you (07/04/2005)

By

Potato Salad - Tips and Recipes

Here is an awesome way to make potato salad.Wash and peel about 10 med. potatoes. Cut them, and place into a pressure pot, covering the potatoes with water just above the potatoes, cook on med. till the pressure valve starts to steam, and let it steam about 5 min then cut off the heat, and wait till all the steam has all escaped, or else you can get seriously burned.
When they are done, drain well. Put into a mixing bowl, add your mayo(1-2 Tb) and then the mustard, add dill pickle relish, diced green olives w/ pimentos, diced onion, bell pepper, all according to your preference pepper, Goya Adobo all purpose seasoning ( the secret) After mixing sprinkle on cilantro (dry) or parsley, and some paprika.The pressure pot really brings out the potato flavor, and the adobo is a very versatile seasoning, I use on everything from spaghetti, to roasts, even Cornbread dressing. Try it! It's great. (07/05/2005)

By

Potato Salad - Tips and Recipes

Another tip....red potatoes make better potato salad, because they stay firm when cooked where white potatoes tend to get mushy. Boil them until they feel done when you sink a fork into them. White potatoes make better mashed potatoes than red potatoes do. And make better baked potatoes, too.
Harlean from Arkansas (07/13/2005)

By Harlean from Arkansas