Paula Deens Potato Salad Food

OLD-FASHIONED POTATO SALAD

Steps:

• In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 8 minutes or just until tender. Drain well, and let cool completely.
• In a large bowl, whisk together mayonnaise and next 4 ingredients; stir in potatoes, bacon, and all remaining ingredients until well combined. Cover and refrigerate for up to 3 days.

ULTIMATE CREAMY POTATO SALAD

Steps:

• In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.
• In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.
• Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.

PAULA DEEN'S POTATO SALAD

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.

PAULA'S CLASSIC POTATO SALAD

Steps:

• In a large pot of boiling water, cook the potatoes and eggs for about 10 minutes.
• Drain the potatoes and eggs and allow them to cool.
• Peel the eggs and squish them with your hands until they crumble.
• In a small bowl, whisk together 3/4 cup mayonnaise and the vinegar.
• In a large serving bowl, combine the potatoes, eggs, pickle relish, celery, scallions, and parsley; toss with the dressing.
• Season to taste with salt and black pepper.
• Add more mayonnaise if not creamy enough.
• Serve immediately (or chill a few hours, then serve).

WARM SAUSAGE POTATO SALAD- SIMPLE! (PAULA DEEN'S SON BOBBY'S REC

Steps:

• 1. Boil potatoes till fork comes goes through easily, maybe 20-25min?.
• 2.While potatoes are cooking Cut Kielbasa in 1/4 slices.
• 3. Heat frying pan w/ a little cooking Canola Oil and brown Kielbasa, set pan aside when done.
• 4. When potatoes are done put into colander to cool slightly.
• 5. Chop Celery and Green Onions set aside.
• 6. Mince garlic and put in small bowl for sauce.
• 7. Add Sauce ingredients: Olive Oil, Dijon Mustard, Red Wine Vinegar to small bowl with garlic, stir and set aside.
• 8. Chop potatoes w/ skin on into bite size pieces then place in large bowl.
• 9. Salt and Pepper the potatoes how you like them. (I love salt on potatoes!).
• 10. Add, chopped Celery and sliced Green Onions and Sauce to Large bowl.
• 11. last add browned Kielbasa and stir well!
• 12. ENJOY!

POTATO-EGG SALAD

Steps:

• Boil potatoes with skins on for 15 to 20 minutes, or until tender.
• Drain. Pour salad dressing of over warm potatoes. Chill for about 2 hours.
• Mix remaining ingredients and fold into potato mixture. Chill until ready to serve.

THE LADY'S WARM POTATO SALAD - PAULA DEEN

Steps:

• In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender.
• Let the potatoes cool just to the touch and cut into cubes.
• In a large bowl, combine the remaining ingredients.
• Add the potatoes and mix gently.
• Serve at room temperature.