Potato Salad Tennessee Style Food

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

RESTAURANT-STYLE 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, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.

REALLY GOOD POTATO SALAD!

Steps:

• Whisk all dressing ingredients together in a bowl until well blended.
• In a large bowl, add in the chilled, chopped cooked potatoes, all the chopped eggs, celery, green onions, pickles, bacon, cheddar cheese and green bell pepper; toss to combine.
• Pour the dressing over and mix well to combine.
• Season with salt and pepper.
• Cover and chill for a minimum of 3 hours or longer.
• Delicious!

POTATO SALAD TENNESSEE STYLE

Steps:

• Wash and peel potatoes and cut in half.
• Put in a large pot with a lid and cover with water.
• Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
• Don't cook until mushy!
• While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
• Turn heat down to a simmer for 15 minutes.
• Pour cold water over eggs, peel and cool.
• Cool potatoes, then cut into 1/2 inch cubes.
• Sprinkle with salt and pepper, to taste.
• Lightly toss celery and onions with potatoes.
• Do not make mushy by over mixing.
• Add the dill relish, and toss lightly again.
• In a separate bowl mix mustard and mayonnaise together.
• Lightly stir into potato mixture.
• Chop eggs and toss into mixture.

TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)

Steps:

• Place potatoes and eggs in saucepan of cold, salted water.
• Bring to a simmer.
• Remove eggs with a slotted spoon after 12 minutes and let cool.
• Continue cooking potatoes until tender, about 3 minutes longer.
• Drain potatoes in a colander and let them cool.
• Reserve some scallions and capers for garnish.
• Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
• Peel the cooled eggs and grate them into the bowl.
• Peel cooled potatoes with a paring knife.
• Cut potatoes into chunks and toss with the dressing to coat.
• Season with salt and pepper to taste.
• Garnish with reserved scallions and capers.