Shorecooks Potato Salad With Mayonnaise Dressing Food

SHORECOOK'S POTATO SALAD WITH MAYONNAISE DRESSING

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
• Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

SHORECOOK'S POTATO SALAD WITH MAYONNAISE DRESSING

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
• Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

SHORECOOK'S POTATO SALAD WITH MAYONNAISE DRESSING

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
• Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

SHORECOOK'S POTATO SALAD WITH MAYONNAISE DRESSING

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
• Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

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.

THE ORIGINAL POTATO SALAD WITH REAL MAYONNAISE

Steps:

• Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
• Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

POTATO SALAD WITH COOKED DRESSING

Steps:

• Mix together and let come to a boil.
• Cook until thick.
• Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.

POTATO SALAD WITH SOUR CREAM

Steps:

• In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

COOKED POTATO OR PASTA SALAD DRESSING

Steps:

• In a medium saucepan mix all ingredients together.
• Bring to a light boil, whisking constantly until thickened (about 2 minutes).
• Remove from heat, cool slightly then whisk in mayo.
• Season with salt and pepper.
• Cool completely before adding to you potato or pasta salad.