Potato Salad From Pillsbury Kitchens Family Cookbook Food

POTATO SALAD FROM PILLSBURY KITCHENS FAMILY COOKBOOK

Steps:

• While the potatoes and eggs are cooking, in a small bowl mix the mayo, mustard, salt, pepper,and celery seed together. Set aside
• Next chop the onion, celery, and pickle (unless you are using relish). Set aside
• Combine the drained, cooled, (and peeled if you peel them) potatoes,and chopped hard boiled eggs, with the onion, celery and pickle. Mix well
• Add dressing of mayo, mustard, salt, pepper and celery seed. Mix well,
• Chill several hours or over night to marry the flavors.

KRISTINA'S POTATO SALAD

Steps:

• Combine potatoes through peas.
• Combine mayonnaise through horseradish and toss with potatoes mixture.
• Chill.
• If desired, serve on a bed of spinach garnished with olives and lemon wedges.

CLASSIC POTATO SALAD (MAKEOVER)

Steps:

• In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
• In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
• In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
• Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

CLASSIC POTATO SALAD

Steps:

• Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
• As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
• Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
• Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.