Rev Larkings Worlds Greatest Potato Salad Food

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

WORLD'S BEST POTATO SALAD

Steps:

• Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).
• Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
• Refrigerate for at least a couple of hours, overnight is even better (this is important).
• Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.

WORLD'S BEST ROASTED POTATO SALAD !

Steps:

• Preheat oven to 475°F Scrub potatoes and quarter them (if you are subbing larger potatoes, cut into 1" pieces). Arrange them in a casserole dish and drizzle olive oil over them. Sprinkle cayenne pepper and 1/2 tsp coarse salt.
• Cut off the top of the head of garlic, exposing the cloves, pour tsp of olive oil on top and wrap in foil. Place both the casserole dish and your foil-wrapped garlic in the oven side-by-side and roast for 20-30 minutes (mine were perfect at 25), tossing the potatoes half way through for even cooking. When potatoes are pierced easily by a knife and garlic is soft, they are done.
• Squeeze the roasted garlic cloves out of the head into a medium bowl and mash. Add dill, scallions, sour cream, red wine vinegar and salt. Mix together sauce and add potatoes. Excellent served warm, but can also be refrigerated.

WORLD'S BEST CREAMY POTATO SALAD

Steps:

• Boil potatoes till tender. Drain, peel and dice to desired size. Transfer to a large bowl and toss with the onion, celery, salt and eggs.
• While potatoes are cooking, whisk together the beaten eggs, sugar, cornstarch and salt. Stir in the vinegar, evaporated milk and mustard. Cook over medium heat stirring until thickened (about 10 minutes). Remove from heat and stir in the butter. Refrigerate until cool then stir in the mayo.
• Gently add the dressing to the potato mixture until coated. Chill several hours or overnite.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with fork.
• Drain, cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, a teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan.
• Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently until thickened, about 10 minutes. Remove from the heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

WORLD'S GREATEST POTATO SALAD

Steps:

• Put potatoes in a large pot of salted water; bring to a boil.
• Cook until just tender, 20 to 25 minutes. Drain; let cool.
• Stir together mayonnaise, lemon juice, mustard and dill; season with salt and pepper.
• Peel potatoes; cut into 1 inch chunks.
• Fold into mayonnaise mixture.
• Fold in celery, onion, scallions and eggs (reserving some scallions for garnish).
• Refrigerate, covered, until ready to serve.

MR ED'S WORLD FAMOUS POTATO SALAD

Steps:

• Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
• While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
• In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
• Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
• Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
• Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
• Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.

THE BEST POTATO SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

WORLD'S GREATEST PASTA SALAD

Steps:

• Cook the pasta, don't overcook. Drain and rinse with cool water. Place in the biggest serving bowl you have.
• Chop the onion, red peppers, pickles and cheddar into bite-size pieces. Add to the pasta bowl.
• Combine the mayo, sour cream, vinegar, sugar, pickle juice in a separate bowl. Season to taste.
• Stir dressing in the pasta bowl. Make sure there are no dry spots.
• Chill for at least 3 hours. Can be made the night before.

REV. LARKING'S WORLD'S GREATEST POTATO SALAD

Steps:

• stir.
• eat.