Nanas Potato Salad Food

CLASSIC POTATO SALAD

Steps:

• Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
• Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
• Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.

NANA'S POTATO SALAD

Steps:

• Combine mayo, salt and pepper in large bowl.
• Add potatoes and scallions; toss to coat. Cover.
• Refrigerate several hours or until chilled.

NANA'S FRUIT SALAD

Steps:

• In a large bowl combine fruit cocktail, mandarin oranges, apples, pears, and pecans.
• In a small mixing bowl, mix cream cheese and lemon juice. Add enough fruit cocktail juice to achieve a smooth and creamy consistency.
• Fold the cream cheese mixture into the fruit mixture and toss. Cover and chill for 1 hour before serving. Prior to serving slice bananas, add to fruit salad and toss again.

NANA'S 7-LAYER SALAD

Steps:

• Mix Cheddar cheese and mayonnaise together in a small bowl.
• Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
• Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

NANA'S POTATO SALAD

Steps:

• Fill a large stock pot half way with water. Peel and dice the potatoes dropping potatoes in the water as you go so they don't start to brown. Bring to a boil (takes about 15 minutes)and boil on medium high heat for about 25 minutes. Don't overcook them.test a piece after it's been boiling for 20 minutes. Not too soft and not too firm.
• Meanwhile, in a small saucepan, put 3 eggs and barely cover with water. Bring to a boil and as soon as they start boiling, turn off the heat and cover. Set timer for 12 minutes. At the end of 12 minutes rinse in cool water and immerse eggs in some ice water. When completely cool, crack gently on wide end and peel. They should be perfect. Chop eggs and set aside.
• In a large bowl, add jar of pimiento's, 1 cup of light sour cream, 1/4 cup pickle relish, 1/8 cup of mayo. Mix well. Spice to taste.
• Gently stir in chopped eggs and potatoes. If you want it more creamy, add equal increments of each ingredient to get the right amount. Serve warm or chilled.
• Nana says: You can also add some sweet pickle juice for more moisture.