Pattis Potato Salad Food

PATTI LABELLE'S POTATO SALAD

Steps:

• Add the red potatoes and 1 tbsp of sea salt to a large pot. Cover the potatoes completely with water.
• Bring the pot to a boil over high-heat. Once boiling, reduce the heat to medium-low. Cook covered until the potatoes are tender (about 20-25 minutes)
• Drain the potatoes and run cold water over them to cool them down quickly.
• Peel the potatoes and cut them into bite sized chunks
• Add the potatoes and remaining ingredients to a large mixing bowl
• Gently mix until all of the ingredients are incorporated.
• Top with the remaining sliced eggs and a few dashes of paprika.
• Cover and refrigerate for at least 2 hours to give the flavors a chance to meld together.

PATTI'S POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
• Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.

PATTI LABELLE POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. (Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.).

PAT'S POTATO SALAD

Steps:

• In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.

MEAT AND POTATO PATTIES

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

PATTI'S POTATO SALAD

Steps:

• Place potoates in large pot with enough water to cover by an inch.
• Bring to boil over high heat.
• Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
• Pour out most of the water and place the pot in the sink.
• Run cold water over the potatoes for about 2 minutes.
• Drain well.
• Peel the potatoes and cut them into 1/2 inch cubes.
• Place in a large bowl.
• Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
• Sprinkle with celery seed.
• Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
• Season with salt and pepper to taste.
• Transfer to a large serving bowl.
• Slice the 2 remaining hard cooked eggs.
• Arrange the slices on top of the salad and sprinkle with paprika.
• Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
• Note: How to hard cook eggs.
• Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
• Fill with enough cold water to cover by 1 inch.
• Bring to a gentle boil over high heat.
• cook for 30 seconds.
• Remove from the stove and cover tightly.
• Let stand for 15 minutes.
• Pour out most of the water and place the pan in the sink.
• Let cold water run over eggs for about 3 minutes.
• Crack and peel the eggs while still warm.