Lenas Potato Salad Food

POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

LELA'S FOURTH OF JULY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
• Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
• Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

NANA'S POTATO SALAD

Steps:

• Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.

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.

LENA'S POTATO SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, and peel. Do not chop.
• In a pot with enough water to cover, boil the potatoes 15 minutes, or until tender. Remove from heat, and allow to remain in the hot water about 10 minutes. Drain, and cool.
• Place the eggs and potatoes in a large bowl. By hand, mix in the olives, mayonnaise, and mustard, and mash the eggs and potatoes. Season with salt and pepper. Cover, and refrigerate until serving.

PAULA DEEN'S POTATO SALAD

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.