Lindas Zesty Ham Potato Salad Food

POTATO SALAD WITH HAM

Steps:

• Cook diced potatoes in boiling water about 12 minutes or until tender. Drain and rinse w/ very cold water.
• In a large bowl combine potatoes, ham, eggs, celery, and green onions.
• In a seperate, small bowl, combine sour cream, mayonnaise, mustard, lemon juice, sugar, salt, pepper, paprika and parsley; mix well.
• Pour the dressing mixture over the potato salad mixture and gently toss to coat well.
• Chill.
• Serve.

LINDA'S OLD-FASHIONED POTATO SALAD

Steps:

• Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
• Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
• Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
• When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
• Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
• Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
• Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
• Add to potato mixture, and carefully mix together.
• Adjust flavor with salt, and lots of freshly ground pepper.
• Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
• Makes 4-6 servings.

ZESTY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.

LINDA'S SPECIAL POTATO SALAD

Steps:

• Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
• Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
• Mix other ingredients, and add to chilled potatoes. Let set in the fridge for at least 2 hours before serving for flavors to meld.
• Serve chilled.

ZESTY POTATO SALAD

Steps:

• Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
• While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
• In a medium serving bowl, quickly cut potatoes into cubes.
• Slice onions over potatoes.
• Shake on some salt and pepper.
• Gently stir it all up.
• Pour dressing ingredients over the top; stir again gently.
• Allow to sit at room temp for about an hour to meld the flavors.
• LEFTOVERS: Chill. At serving time bring to room temp again.

LINDA'S HAM SALAD FINGER ROLLS

Steps:

• If you didn't have the ham ground at the deli, then cut into 2" chunks and fill blender about 1/2 full. Don't put too many at a time or you can ruin the motor in your blender.
• Pulse on CHOP until finely ground, then put in a lg. bowl. Repeat this step until all the ham is ground.
• Add mayonnaise, mustard, relish, and onion. Mix well.
• Chill until ready to make rolls.
• When ready to make rolls, slice the rolls on the side with a sharp knife.
• Put as much into each roll as you like.
• Place on a serving platter.