Eclectic Potato Salad Food

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

ECLECTIC POTATO SALAD

Steps:

• Scrub the potatoes well. Place in a large saucepan with cold water to cover.
• Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy.
• Drain and allow to cool until warm enough to handle. Slice into a large bowl.
• In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine.
• Add the celery, peppers, radishes, and scallions. Toss gently.
• Chill for several hours for flavor to develop. Serve cold.

FRENCH POTATO SALAD

Steps:

• Put red potatoes (unpeeled) into a pot and cover with water until just the top of the potatoes are covered.
• Bring the water to a boil on medium/high heat.
• Once water is boiling, reduce heat to low and cover for about 15 minutes or when a knife and cut right through potatoes.
• Drain potatoes and let them cool, so they are just warm.
• In the meantime whisk together in a big bowl the olive oil, vinegar, dijion mustard, salt and pepper.
• Cut potatoes into fours and mix gently into dressing. Gently mix till all potatoes are covered.

GERMAN POTATO SALAD

Steps:

• Steam the potatoes by arranging them in a single layer in a steamer basket over rapidly boiling water. Cover and cook until they are tender, about 15 minutes. As soon as they are cool enough to handle, peel and cut into 1/2 inch slices. Combine potatoes with onions in a mixing bowl.
• Meanwhile heat the broth to a simmer in a small saucepan. Add vinegar to the broth and pour over potatoes; stir. Allow potatoes to cool, stirring occasionally. Once cool, pour off any remaining broth that hasn't been absorbed by the potatoes. Season to taste with salt.
• Combine the mustard, parsley, chives and oil and stir or shake vigorously (in a small jar) to make a smooth mixture. Pour the mixture over the potatoes and stir gently to coat well. Serve warm or at room temperature.

SIMPLE, TASTY POTATO SALAD

Steps:

• Boil potatoes, with skins on, until just tender. Drain and let cool.
• When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
• Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
• Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
• Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
• At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.

MELISSA'S POTATO SALAD

Steps:

• Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
• Mix 1 tablespoon pickle juice, chopped pickles, ½ tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.

YUMMY POTATO SALAD

Steps:

• Heat salted water to boiling; add potaotes.
• Cover and heat to boiling; reduce heat.
• Cook until tender; drain.
• Cool slightly and then cut into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper together in a large bowl.
• Add veggies, potatoes and eggs; toss.
• Cover and refridgerate at least 4 hours to blend flavors.
• **Isometimes vary my mustard- creole flavor, ceasar flavor, dijon, etc for a different taste!

POTATO SALAD WITH A TWIST

Steps:

• 1. Cool boiled potatoes in the refrigerator for about an hour. Peel and cut them into 1/4 inch cubes.
• Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese.
• Sprinkle the mixture with sea salt.
• In a separate bowl, mix 1/2 cup pickle juice (from the sweet gherkins pickles) with 1 cup mayonnaise.
• Add 1/2 bottle of Sweet and Spicy French Dressing to the pickle juice and mayonnaise. Mix thoroughly.
• Pour the dressing over the potato salad ingredients. Mix thoroughly.
• Refrigerate for at least 2-3 hours to allow the ingredients to absorb the dressing.
• Before serving, sprinkle with paprika.