Rich Potato Salad 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.

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.

OLD FASHIONED 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, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

RICHMOND POTATO SALAD

Steps:

• In large bowl, mash egg yolks, incorporate into the mayonnaise. Add mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar. Add onions, celery and potatoes; mix to desired consistency.

RICH POTATO SALAD

Steps:

• 1. Blend together oil, vinegar, salt and pepper; pour over potatoes; toss gently; set aside to cool. Potatoes may be refrigerated at this point.
• 2. When potatoes are cool, add olives and remaining ingredients. Toss gently.
• 3. Refrigerate until ready to serve.

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.