Mrs Cims Potato Salad Food

THE BEST AMERICAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
• Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
• Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

MRS. B'S TRADITIONAL HOMEMADE POTATO SALAD

Steps:

• Boil potatoes, drain and slice or quarter to liking.
• In a large mixing bowl, place potatoes and add grated onion.
• Add mayo, oil, milk, vinegar and toss over potatoes coating well.
• Salt and pepper to taste and refrigerate overnight.
• Arrange lettuce on serving platter and mound on the salad and serve!

MRS. BRADSHAW'S POTATO SALAD

Steps:

• Mix the egg yolks, sugar, mustard, celery seed, salt, paprika, and pepper. Then add vinegar. Stir. Add the cream, milk, and butter. Have water boiling in a double boiler. Stir and cook until like a thick gravy or it coats a spoon.
• In the meantime, put all the rest of the salad ingredients together in a large bowl. Mix these items together. Pour the dressing over this and cool. Delicious!
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940's. .

MRS. ROCKEY'S SECRET POTATO SALAD

Steps:

• Boil the potatoes unpeeled. When they are just fork tender (not too soft!), peel and slice them (or, leave them unpeeled if you wish) while they are still fairly hot. Place them in a large mixing bowl and set aside, covered (so they'll stay warm while you make the dressing, etc.).
• In a small pan, bring the vinegar to the boiling point.
• In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit.
• In a double boiler, over medium heat, pour in the egg-vinegar mix and whisk until the blend thickens some, then whisk in the butter and allow to cook for one minute.
• Next, stir in the cream (pre-warmed to about 100 degrees F.), TWO tablespoons of the parsley, the onion, and the seasonings.
• When the mix is well-blended, pour it over the sliced potatoes and carefully mix the dressing with the potatoes -- I use a big spatula for this.
• Allow to cool a bit and sprinkle remaining parsley over the top. Refrigerate and serve cold.

ALL-AMERICAN POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
• Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
• Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.