Lindas Picnic Potatoes Food

PICNIC POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper and half of the bacon. , Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350° for 20 minutes or until heated through.

PICNIC POTATO SALAD

Steps:

• 1. Lay eggs out on counter before boiling. Place water in medium saucepan and add 1 tablespoon salt. Bring to boil. Add eggs gently. Bring back to boil and boil for 18 minutes. I prefer my eggs boiled this way. You are sure to get the centers done. Too many people boil their water and place eggs in and cover and sit. Doesn't always work that way.
• 2. Wash potatoes with vegetable brush. Place potatoes (with skins on for added nutrition) in large kettle and cover with water. Cook over medium heat. Cook only until a fork goes in with a little difficulty. Do not cook until soft. Potato salad will turn to mush.
• 3. Take eggs off of stove and drain water. Add cold water and a little bit more salt, let sit for a couple of minutes before placing in refrigerator to cool.
• 4. When potatoes are done enough, take off stove and let cool just a little before placing in refrigerator to cool more. I prefer my potatoes and eggs almost cold when I put the salad together.
• 5. When cool, peel eggs and rinse in water to remove any leftover shells pieces. Cut lengthwise and sideways and then chop whites and yolks into half inch pieces. Placing in very large bowl. You need a large bowl so that you can turn all the ingredients together to mix. Leave one egg whole for the top of your creation.
• 6. Take potatoes and cut lengthwise twice and sideways twice then into smaller pieces. Place in bowl.
• 7. Rinse celery stalks and cut lengthwise into smaller pieces then chop sideways into smaller than bitesize pieces
• 8. Chop onion into very small pieces. Onion can me omitted or more added depending on your tastes.
• 9. Add all your seasonings, sweet pickle juice, sugar, and your Miracle Whip. Gently fold. Some people prefer a tangier taste. Just add more Miracle Whip. A good cook will always taste their creation.
• 10. Take your last egg and slice into round pieces, trying to get a bit of yolk in each slice. Place on top of potato salad. Some people will also garnish with Paprika

PICNIC POTATO SALAD

Steps:

• Scrub potatoes. Cut in half if large.
• In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
• Drain; return potatoes to pot to dry over low heat for 30 seconds.
• Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
• Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
• Add finely diced celery and chopped green onions or sweet onion to bowl.
• Add red or green pepper and finely chopped pepperoni or kielbasa if using.
• Peel cooled potatoes.
• Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
• Dressing:.
• In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
• Gradually whisk in oil until blended.
• Stir in parsley, if using.
• Pour dressing over potato mixture.
• Gently toss to coat well.
• Taste and adjust seasonings.

LINDA'S FLUFFY MASHED POTATOES

Steps:

• In a large pan, boil potatoes with salt until tender, 15-20 minutes.
• Drain water, and add remaining ingredients.
• Mash until smooth, with a potato masher.
• Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
• Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
• You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
• For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.

POTATO HAM SALAD

Steps:

• Place potatoes and carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Hold the potatoes under cold running water to cool. Slide the skins from the potatoes and discard.
• Cut skinned potatoes and carrots into bite-size pieces.
• Mix potatoes, carrots, onion, sweet peas, ham, dill pickle cubes, and ranch dressing in a large bowl. Season with salt and black pepper.