Awesome Potato Salad Food

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

AWESOME LOADED BAKED POTATO SALAD

Steps:

• Combine sour cream and mayonnaise in small bowl.
• Chop bacon and red onion and add to sour cream mixture.
• Stir in salt and black pepper, cover and refrigerate.
• Preheat oven to 425°.
• Bake potatoes for 50-60 minutes or until tender.
• Remove potatoes from oven and cool completely.
• Coarsely chop potatoes into 1/2-inch pieces.
• Place in large bowl and fold in sour cream mixture.
• Sprinkle sliced green onions and shredded cheddar cheese over the top.
• Cover and refrigerate 4-6 hours or overnight.

LINDA'S OLD-FASHIONED POTATO SALAD

Steps:

• Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
• Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
• Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
• When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
• Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
• Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
• Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
• Add to potato mixture, and carefully mix together.
• Adjust flavor with salt, and lots of freshly ground pepper.
• Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
• Makes 4-6 servings.