Deli Cious Potato Salad Food

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 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
• Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

DELICIOUS POTATO SALAD

Steps:

• Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.

SIMPLY DELICIOUS POTATO SALAD

Steps:

• FILL a small to medium pot with lid with enough cold water to cover 2 eggs with 2 inches of water; ADD the eggs first to the cold water in pot (reserve the potatoes for a later boil); BRING water with eggs to a boil over high heat; BOIL eggs for one minute; COVER pot; TURN stovetop heat off; ALLOW eggs to rest in pot for 10 minutes; REMOVE eggs with a slotted spoon; LET cool before peeling; CHOP eggs to 1/4" dice.
• POUR enough water into a large pot to boil 3 lbs potatoes in; SALT the water until "as salty as the sea".
• ADD the potatoes and bring to a full boil; REDUCE heat to medium and until tender when pierced with a knife, about 15 minutes; DRAIN the potatoes in a colander placed in sink; ALLOW potatoes to cool for 20 minutes before handling.
• MEANWHILE, prep the remaining SALAD ingredients to specifications then whisk the DRESSING ingredients together in a small to medium bowl, adding just 1 teaspoon of the celery salt, and only 1/2 teaspoon of the fresh ground black pepper.
• DICE the cooled potatoes into 1 inch cubes; TRANSFER potatoes into a large bowl; SPRINKLE potatoes 1 teaspoon celery salt and 1/4 teaspoon fresh ground black pepper; TOSS well, then add the remaining DRESSING, folding together to combine.
• ADD the chopped hard-boiled eggs, diced celery, red onions, olives, pickles, dill and parsley.
• FOLD salad well until thoroughly combined.
• COVER and refrigerate salad at least 4 hours before serving, to let flavors meld.
• GARNISH as desired (NOTE: To lightly dust with paprika to garnish, add a small amount of paprika to a fine-mesh sieve, then tap to dispense an even dusting.).
• SERVE and enjoy!

CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

DELI-STYLE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain and set aside to cool., Coarsely chop 4 eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine., Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.