Simply Potatoes Mashed Potato Salad Food

DAD'S MASHED POTATO SALAD

Steps:

• Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
• Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

MASHED POTATO SALAD

Steps:

• Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
• Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

SMASHED POTATO SALAD

Steps:

• Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
• Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.

MOM'S MASHED POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

MASHED POTATO SALAD

Steps:

• Peel cut and cook potatoes as for mashed potatoes.
• When done drain well, mash.
• Add relish, chopped onion, celery, salt and pepper.
• In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
• Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
• Fold in eggs.
• Refrigerate overnight.

SIMPLE POTATO SALAD

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely 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, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

INSTANT POTATO SALAD

Steps:

• In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
• Add enough hot water to mixture--about two cups--to mix the ingredients.
• Mixture should be fairly stiff.
• Cover and let stand about five minutes.
• Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
• Mix well and chill three or more hours.
• Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
• NOTE: Cooking time refers primarily to chilling time.

MOM'S MASHED POTATO SALAD

Steps:

• Add onions to liquids for instant potatoes. Cook according to package instructions.
• While potatoes are still warm, add the remaining ingredients. Mix well.
• This dish can be served warm or cold.
• If this is too "whangy" for your taste, cut the vinegar and mustard in half.

SIMPLY POTATOES MASHED POTATO SALAD

Steps:

• cook potatoes as directed on pkg. add Goat cheese stir till melted,set aside to cool.
• dice and cook 1 pound of bacon ( crispy ) cool add to potatoes.
• open and drain corn, add to mixture.
• chop and add 1 bunch of green onions ( note if you really like onions flavor add more).
• add 8 oz. sour cream fold into potatoes.
• add 3/4 Cup mayonnaise, fold into potatoes.
• mix 1/2 cup cheddar cheese into potatoes.
• This salad may be eaten cold or heated.