Really Good Simple Fresh Potato Salad No Mustard No Relish Food

HERBED POTATO SALAD

Steps:

• In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
• Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
• In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
• Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
• Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
• Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

WHITE POTATO SALAD (NO MUSTARD)

Steps:

• Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
• Lay out on counter for an hour or so to cool nicely.
• Peel, and cube.
• I usually do this with no recipe, so I have estimated the amounts as closely as possible.
• While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
• In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
• Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
• You may have some mix left over, but don't throw it out.
• After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
• Refrigerate for at least 4 hours before serving.
• It may taste salty until after it's refrigerated a while.
• If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
• Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
• The same applies if you like it sweeter.

WARM MUSTARD POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water.
• Cover and bring to a boil; cook until tender, about 25 minutes.
• Drain thoroughly and cool slightly.
• Meanwhile, combine the remaining ingredients.
• Cut potatoes into chunks; place in a bowl.
• Add the mustard mixture and toss to coat.
• Serve warm.

PENNY'S DELICIOUS NO PICKLE POTATO SALAD

Steps:

• Peel and chop potatoes into bite-sized pieces.
• Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
• Rinse in cold water to chill.
• Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
• In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
• Garnish with egg slices.
• Chill salad (tastes best a day after you make it).
• Before serving, sprinkle with bacon bits and nasturtium blossoms.