Homestyle Signature Potato Salad Food

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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.

HOME-STYLE POTATOES

Steps:

• Place potatoes in a greased 2-qt. baking dish. In a saucepan, combine water, butter, soup mix and rosemary; heat until butter is melted. Pour over potatoes. Cover and bake at 350° for 40 minutes. Uncover; bake 20 minutes longer or until the potatoes are tender.

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.

HOME-STYLE POTATO SALAD

Steps:

• 1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 40 minutes. The potatoes are done when an inserted knife comes out clean.
• 2. Drain them and let cool, then dice into half-inch pieces, leaving on the skins. Toss with the onion, eggs, celery and celery seed.
• 3. In a separate bowl, blend the mayonnaise, sour cream, salt, pepper, sugar, mustard and bread and butter pickle juice. Pour over the potatoes and mix it all gently.
• 4. Garnish with chopped scallions and chopped cilantro.
• 5. Refrigerate for four hours before serving.