Simple Tasty Potato Salad Food

FAST AND EASY POTATO SALAD

Steps:

• Cut the eyes and blemishes off the potatoes. Skin them if you prefer but I think they're delicious and they're definitely more nutritional!
• Rinse the potatoes and place them in the microwave undried.
• Microwave the potatoes (three at a time if you're making a double or triple recipe for the whole family or a potluck) spaced evenly apart on HIGH for THREE MINUTES.
• Chop your green onions. Chop your pickle and eggs if desired.
• Flip the potatoes over (careful, they're hot!) and microwave on HIGH for THREE MINUTES more.
• Mix the mayo, spices, onions, and optional pickle and eggs in a medium-sized bowl.
• Let the potatoes rest in the microwave for a few minutes (they will continue to cook).
• Test the doneness of the potatoes with a knife or fork by piercing into the center of each one. If the knife does not go in smoothly or there is resistance, repeat the microwaving process above in increments of ONE MINUTE.
• Place the cooked potatoes immediately into a bowl of cold water. Let cool for a few minutes.
• Remove the potatoes and cut into bite-sized pieces (usually halves and then eights will do) - careful, they may still be hot inside.
• Mix potatoes with sauce mixture, and enjoy!

SUMMER POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
• Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
• Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
• Dice the red bell pepper, removing the ribs and seeds.
• Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
• In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
• Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
• Sprinkle the potato salad with chopped chives, for garnish.
• Enjoy!

CLASSIC POTATO SALAD RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
• Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
• In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
• While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
• Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
• Enjoy!

SIMPLE, TASTY POTATO SALAD

Steps:

• Boil potatoes, with skins on, until just tender. Drain and let cool.
• When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
• Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
• Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
• Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
• At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.

POTATO SALAD

Steps:

• In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

SIMPLE BUT TASTY POTATO AND PANCETTA SALAD

Steps:

• Steam the new potatoes in their skins. Put aside to cool down.
• While the potatoes cool cook the pancetta until crispy (cook in it's own fat that it releases, no added oil). I use smoked pancetta for a nice flavour but unsmoked is fine. Once crispy add the finely chopped shallots and chives for the last 2 minutes only so they are partly cooked but still with "crunch" not fully softened.
• Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.
• Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season.
• Fold the potato mixture into the mayo and oil and chill until needed.

DELICIOUS POTATO SALAD

Steps:

• Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours.

SUPER SIMPLE POTATO SALAD

Steps:

• Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
• Once potatoes are cooled, peel and coarsely chop.
• In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
• Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
• Add mustard to taste.
• Add Tabasco to taste.
• Chill 30 minutes to overnight.
• Enjoy.

HEARTY POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
• Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
• In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
• Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
• Enjoy!