Moms Danish Potato Salad Food

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

DANISH POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

MOM'S DANISH POTATO SALAD

Steps:

• Combine first 6 ingredients and bring to a boil.
• Gradually beat in well-beaten eggs.
• Cook, stirring constantly until slightly thickened.
• Remove from heat and add salad dressing.
• Mix well and pour over potato, egg, celery, onion and relish.
• Add more salt and pepper if desired.
• Refrigerate until well-chilled and enjoy.

DANISH POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 to 25 minutes or just until tender.
• Drain well; cool slightly.
• Peel and cube potatoes.
• Meanwhile, cut fresh green beans into 1-inch pieces.
• In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
• Drain.
• Cool.
• For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
• Gently stir in the potatoes and green beans.
• Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
• If necessary, stir in a little additional milk before serving.

MOM'S RUSSIAN POTATO SALAD

Steps:

• Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

DANISH POTATO SALAD

Steps:

• Combine first five ingredients; bring to boil; reduce heat.
• Beat the two eggs in a bowl.
• Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
• Return to the pan and cook, stirring constantly until thick about 5 minutes.
• Cool slightly, stir in salad dressing and the prepared mustard.
• Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
• You may not need all the dressing.