My Daddys Potato Salad Food

DAD'S POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
• While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
• Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

DAD'S MASHED POTATO SALAD

Steps:

• Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
• Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

BUD'S POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

FATHER'S DAY POTATO SALAD

Steps:

• Remove eyes from potatoes and cup up into desired size chunks.
• Place in a sauce pan and cover with water.
• Bring to boil.
• Cook until soft but do not over cook.
• Drain potatoes and let cool.
• Add Mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish.
• Mix well.
• Chop dill pickles, celery, radishes, olives, parsley and green onions.
• Mix into salad.
• Chill for atleast one hour before serving.

DAD'S POTATO SALAD

Steps:

• Dice peeled potatoes and cook until done.
• Boil eggs (10 minutes of solid boiling) and cut into medium size chunks.
• Dice pickles.
• Mix all ingredients together.
• **Mayo and mustard is approximate. It depends on the size of your potatoes as well as how your preference is. Salt to your preferred taste as well.
• Refrigerate until cold.

BIG DADDY POTATO SALAD

Steps:

• Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
• In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.

MY DADDY'S POTATO SALAD

Steps:

• 1. BOIL POTATOES IN A LARGE POT OF WATER TILL TENDER. DRAIN AND LET COOL. BOIL 6 EGGS IN A COOKING PAN FOR 10 MINUTES. WHEN DONE, QUICKLY POUR OFF WATER AND RUN UNDER REALLY COLD WATER. PEEL AND SET ASIDE.
• 2. WHILE POTATOES ARE COOLING, SLICE CELERY AND CHOP ONIONS. CUT EGGS INTO MEDIUM SIZE PIECES. CUT COOLED POTATOES AND ADD TO A LARGE BOWL WITH EGG, CELERY, ONION & SALT/PEPPER.
• 3. COMBINE IN A MASON JAR MIRACLE WHIP, MUSTARD, VINEGAR AND SUGAR. SHAKE IT UP AND TASTE. IT SHOULD HAVE A SWEET VINEGAR TASTE. POUR OVER POTATO MIXTURE. BLEND WELL. REFRIGERATE TILL READY TO SERVE.
• 4. ****PLEASE NOTE: THE INGREDIENTS...I'M TAKING A GUESS...MAKE THE DRESSING ACCORDING TO YOUR TASTE.