Lees Famous Recipe Potato Salad Food

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

LEE'S POTATO SALAD

Steps:

• Boil Potatoes until just done.
• Drain well.
• While potatoes are still hot, pour Garlic Expressions over them and toss lightly.
• Add onions, parsley and seasionings and lightly toss again.
• Add mayonnaise and mix.
• Refrigerate.

MR ED'S WORLD FAMOUS POTATO SALAD

Steps:

• Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
• While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
• In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
• Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
• Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
• Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
• Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.