Loris Tasty Potato Salad Food

CLASSIC POTATO SALAD RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!

HEARTY POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!

SIMPLE, TASTY POTATO SALAD

Steps:

• Boil potatoes, with skins on, until just tender. Drain and let cool.
• When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
• Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
• Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
• Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
• At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

DELICIOUS POTATO SALAD

Steps:

• Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.

LORI'S TASTY POTATO SALAD

Steps:

• Potato preparation:.
• 6-8 large russet potatoes.
• 4-6 large eggs.
• Boil together until the potatoes are tender and the eggs are hard boiled.
• Drain hot water and replace with cold water for about 15 minute Remove potatoes and eggs from water place in a dish and put into the fridge for about 30 minutes Peel eggs and potatoes,quarter into chunks, sprinkle lightly with salt and return to fridge.
• Salad dressing:.
• 3/4 c Miracle Whip.
• 4 Tbsp yellow mustard.
• 1 medium onion, finely chopped.
• 2 stalks celery, cleaned and finely chopped.
• 1 Tbsp honey.
• 3 Tbsp Splenda or other sweetener (3 Tbsp sugar can replace Splenda).
• 1/4 tsp salt.
• 1/4 tsp freshly ground pepper.
• 3 Tbsp cider vinegar.
• 2 Tbsp parsley.
• Mix well with a hand whisk.
• Place in refrigerator for at least 1 hour.
• Gently fold chilled dressing into quartered potatoes and eggs.
• Do not stir as you will just mash the potatoes, folding is recommended.
• Return to fridge until ready to use.
• I add two small leafy celery stalks side by side with the leafy areas on edge of bowl for presentation.