Janets Potato Salad Food

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.

POTATO SALAD

Steps:

• Place the potatoes in a medium saucepan. Add the salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape (do not overcook), about 30 minutes.
• Drain the potatoes, transfer them to a large mixing bowl and allow them to cool completely. Add the hard-boiled eggs, mayonnaise and relish and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

POTATO SALAD

Steps:

• Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

JANET'S SPINACH SALAD

Steps:

• Dressing: Put all ingredients in a container with a tight fitting lid, shake well and store in the refrigerator overnight to blend the flavors In a large salad bowl mix all the fresh ingredients.
• Slice the eggs and mix half in the salad.
• Add the dressing, as much as you desire, and mix well.
• Add the remaining egg slices on the top and sprinkle with bacon bits.
• Serve immediately.
• This makes a large amount, but it goes fast once people taste it!

JANET'S APPLE SALAD

Steps:

• In a large bowl, combine all the ingredients.
• Refrigerate before serving.
• Options: You can add raisins, diced celery, craisins or cranberries to the salad.