Eggy Potato Salad Food

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.

DAD'S MASHED POTATO SALAD

Steps:

• Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
• Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

EGG AND POTATO SALAD

Steps:

• Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

EGGY POTATO SALAD

Steps:

• Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.

POTATO EGG SALAD

Steps:

• Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
• Garnish with some Old Bay.

EGG & NEW POTATO SALAD

Steps:

• Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.