Mamies Potato Salad Food

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

MOM'S OLD FASHIONED POTATO SALAD

Steps:

• Fill a 5 quart pan with potatoes, cover with water and boil until potatoes are done. The type of potato you use depends on how you like your potato salad - we like the potatoes to be very well done and cut up fairly small. I usually use russet potatoes. If you use red potatoes, you will get firmer, more indiviualized pieces of potatoes in your salad.
• After potatoes are cooked, let them cool. Peel and cut up in bite-sized cubes.
• Make at least 6 hard-boiled eggs. Let them cool and cut them up.
• Dice up onions and celery.
• Dressing: Whisk together Miracle Whip, milk, salt, pepper, sugar, vinegar, mustard and relish.
• , Mix all ingredients together and fold in dressing.

MOMMA PAT'S POTATO SALAD

Steps:

• Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
• Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
• Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
• Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
• Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

MAE'S POTATO SALAD

Steps:

• Boil unpeeled potatoes in salted water until just done. Chill potatoes (overnight if possible - it makes them easier to cut).
• Cut potatoes into small cubes. As you're cutting the potatoes, occasionally spray with cooking spray and sprinkle with celery salt and toss. (The cooking spray keeps the potato salad from being too sticky.).
• Rinse onions in cold water and drain.
• Add pickles and onions.
• Mix mayo, mustard, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
• Add eggs and bacon last. The amount of bacon is flexible, although my husband says you can never have too much bacon!
• If you taste it and it seems like it's missing something, it usually needs either more Dijon mustard or salt.
• If it seems a little dry, add more mayo.

MAMIE'S POTATO SALAD

Steps:

• - boil potatoes, skins on, until fork tender.
• -drain and let cool, about 10 minutes.
• -using pot holder and dinner knife, pull off skins.
• -cut up into large bowl.
• -cut up onions and celery into small pieces and mix in with potatoes, set aside.
• Dressing.
• -start with about a cup of mayo in a medium bowl and mix in 1/2 cup of vinegar and 1 teaspoon sugar; salt and pepper.
• -continue to add remaining ingredients until dressing is creamy and tase is tangy but a little sweet.
• -pour dressing on potatoes and mix with a rubber scraper so you don't mash the potatoes.
• dress top with sliced boiled eggs, paprika and parsley.