Super Creamy Potato Salad Kid Friendly Quickneasy Food

5 INGREDIENT SUPER SIMPLE POTATO SALAD

Steps:

• Steam the potatoes until bitethrough.
• Drain. Cool rapidly by covering in cold water. When the water warms, replace it with cold water until the water stays cold.
• Meanwhile, fry the bacon until crispy.
• Add the bacon, mayonnaise, parsley and spring onion to the potatoes and mix until well combined.
• Refrigerate until serving.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool.
• Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces.
• In a medium sized bowl, combine mayonnaise, sour cream, sugar, apple cider vinegar, yellow mustard, dried minced onion. Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated.
• Mixture will be very creamy but will soak into the potatoes as it sits.
• Refrigerate for several hours or overnight. Stir before serving and top with hard boiled egg slices and paprika.

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!

CREAMY POTATO SALAD

Steps:

• Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.

SUPER CREAMY POTATO SALAD KID FRIENDLY QUICKNEASY

Steps:

• 1. Clean you work area, don on your apron, wash hands and gather your ingredients.
• 2. Fill a medium sized pot with hot water (or boiled water from the kettle). Wash your potato and place your unpeeled potato into the pot. Heat on high, cover with lid and bring to a boil. Test potato with a skewer. Potato is ready if it is a little firm to push through. If it goes through too easily and breaks the potato, you have cooked it too long. Once cooked, remove potato from boiled water. Place on a tray/plate and let sit in the freezer while you prepare the vegetables.
• 3. Assemble your vegetable ingredients to be cut (celery, capsicum, spring onion or chives) wash, rinse and let drain.
• 4. Fill a small saucepan with cold water and place two eggs into water. Let sit on medium heat (basically you want to boil the eggs for 3-5 minutes depending on your heat setting).
• 5. On your cutting board, cut the Celery, Capsicum, Spring Onion or Chives as directed in the Ingredients list. Put into your mixing bowl. (note - I have chives and spring onions growing in the garden and used 3 sprigs/stalks of the spring onion but either will do)
• 6. Measure your mayonnaise and ranch dressing (I used a light version of the Ranch) and place into your mixing bowl with your vegetable ingredients.
• 7. Check eggs. If they have been boiling for 3-5 minutes, turn off stove and remove from heat. Grab the lid and drain the hot water out the pan (I do it with the eggs still inside) and fill with cold water. Let sit until you are ready for them. Or, skip that and grab a slotted spoon, remove eggs and place on a plate and put into the refrigerator.
• 8. Check on potato. If cool enough to touch, remove skin. Usually it should just peel off using your fingers, but I just use a peeler as it's much easier.
• 9. Dice potato into 1cm cubes and place into mixing bowl with your vegetable mix and dressing mix.
• 10. Remove hard boiled eggs from water/fridge. Peel shell off and rinse. If they are still warm, place them into the fridge/freezer for a few more minutes as they will be easier to cut. Once cooled enough, roughly chop eggs and place into your mixing bowl.
• 11. Mix all ingredients in mixing bowl until well covered. Cover and refrigerate until required.
• 12. Note - this recipe is a small batch and was enough for x5 kids between the ages of 2 years and 8 years hence the potato being cut into 1 cm cube pieces. All 7 (5 kids, 2 adults) of us had a heaped soup spoon each with some to spare and was just enough as an accompaniment to our BBQ. It is a really creamy dressing so if you love your potato salad you could easily add 1 or 2 more medium sized potatoes without having to top up the dressing (mayo/ranch) or vegetable ingredients.

TRADITIONAL CREAMY POTATO SALAD

Steps:

• Boil the potatoes until just tender when poked with a fork, remove and drain.
• Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
• Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
• Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
• Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
• Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
• Cover and refrigerate at least 1 hour.

NEW YORK POTATO SALAD

Steps:

• Cover potatoes with salted water in large pot. Cover and boil gently until potatoes are tender but still hold their shape, about 30 minutes. Drain and cool slightly. Peel and cut into 1-inch pieces. Transfer potato pieces to large bowl.
• Stir vinegar and mustard in medium bowl until mustard dissolves. Mix in mayonnaise, sour cream, sugar and paprika. Add bell peppers and celery. Pour dressing over warm potatoes; toss gently. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish with sliced eggs and chopped parsley. Serve at room temperature.

CREAMY 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, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
• Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

EZ KID'S POTATO SALAD

Steps:

• Whisk together the salad dressing, apple juice, onion flakes, dill, mustard and salt and pepper. Pour over potatoes and toss to coat.