Creamy And Cheesy Potato Salad Food

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover.
• Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain, and set aside to cool
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
• Gently stir in the cooled potatoes.
• Top with remaining cheese and onions, and sprinkle bacon bits over the top.

CREAMY POTATO SALAD RECIPE

Steps:

• Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
• Stir together dressing ingredients and refrigerate until ready to use.
• Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.

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.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

CREAMY AND CHEESY POTATO SALAD

Steps:

• Cook potatoes in boiling water 20 min. or until tender; drain. Cool.
• Mix dressing, sour cream and onions in large bowl. Add potatoes and cheese; mix lightly. Refrigerate 3 hours.
• Sprinkle with bacon and parsley just before serving.

POTATO SALAD WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
• Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
• Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
• For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
• Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
• Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

HOT AND CHEESY POTATO SALAD

Steps:

• Cook potatoes with their skins on just until fork tender but still firm.
• Combine potatoes, cheese, onions, mayonnaise, salt, and pepper.
• Put in a 9 x 13-inch baking dish top with bacon and olives and.
• Bake for 1 hour at 325°F.

CREAMY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.

CREAMY NEW POTATO SALAD

Steps:

• Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
• Drain and cool completely.
• Cut potatoes crosswise into quarters.
• Combine potato, chopped green onions, and celery in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.