Best Creamy Potato Salad Food

BEST CREAMY POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
• Place warm potatoes in large bowl. Add dressing; toss to coat.
• Add eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate 3 hours or until chilled.

CREAMY POTATO SALAD

Steps:

• Cook potatoes in boiling, salted water until tender.
• Drain well.
• Peel and cube potatoes.
• Transfer to a large bowl.
• Add celery, onion, sweet relish and bacon bits.
• Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
• Add mayo mixture to potatoes.
• Toss lightly to coat potato mixture.
• Carefully fold in the chopped eggs.
• Cover and chill thoroughly.
• Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

CREAMY POTATO SALAD

Steps:

• Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.

THE BEST CREAMY POTATO SALAD

Steps:

• Mix mayonnaise, mustard, vinegar, sugar and salt.
• Gently fold in eggs and potatoes.
• Enjoy!

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.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

CREAMY POTATO SALAD

Steps:

• Heat a pan of salted water until boiling.
• Peel the potatoes and cut into rough bite size chunks and ads to the boiling water.
• Finely chop the spring onions .
• Add the cream cheese, mustard and mayonnaise to a bowl and thoroughly mix, then add the chopped spring onions and give another stir.
• When the potatoes are soft take them off the boil and strain through a sieve. Make sure they're not too soft as they'll mash as you stir them into the other ingredients. Cool the potatoes in cold water or the fridge.
• When cooled add the potatoes to the other ingredients and gently stir in.

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.