Susans Amazing Potato Salad Food

SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD

Steps:

• Slice potatoes into a large serving bowl.
• Coarsely chop eggs with the potatoes.
• In a small mixing bowl, combine remaining ingredients.
• Pour dressing over potatoes and eggs, stir gently to coat all.
• Serve chilled or at room temperature.

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 BEST AMERICAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
• Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
• Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

SUSAN'S BEST POTATO SALAD

Steps:

• Peel potatoes and cut into 1/2 inch cubes.
• Mix oil, vinegar, salt, sugar and garlic.
• Pour over warm potatoes.
• Refrigerate until cool.
• When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
• Garnish with a few radish slices and green onion sprigs if desired.

DELICIOUS KETO POTATO SALAD

Steps:

• Boil cauliflower for 8 minutes. Drain and set aside. .
• Hard boil 6 eggs. Cool and peel.
• IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
• In another bowl combine all other ingredients listed and mix together.
• Mix both bowls together, but dont over mix.
• Garnish with paprika on top.
• Refrigerate and let salad set for 8 hours before serving.

SUSAN'S DILL PICKLE POTATO SALAD

Steps:

• Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
• Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
• Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
• Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
• DELICIOUS!

SUSAN'S SALAD

Steps:

• Mix Good Seasons Italian Dressing according to package directions, using Colavita Extra Virgin Olive OIl and Colavita Balsamic Vinegar.
• Toss all salad ingredients together with approximately 1/2 cup of mixed dressing.
• You will need to adjust the amount of dressing, according to your taste.
• Serve as a side salad.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

AMAZING POTATO SALAD

Steps:

• In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
• Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
• Drain the eggs and cool under running water.
• When eggs are cool, peel and refrigerate until cold.
• Put the potatoes in a large pot and add water to cover.
• Add 3 tbsps.
• salt and bring to a boil over high heat.
• Cook until potatoes are completely tender but not falling apart,about 25 minutes.
• Drain ad spread out on baking sheet to cool slightly.
• Peel the potatoes while they are still warm, then let cool.
• In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
• Thinly slice the eggs and transfer to a bowl.
• Cut the potatoes into chunks.
• In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
• Season with salt and pepper and transfer to a serving bowl.
• Sprinkle with paprika and chives.
• Note: The potato salad can be refrigerated for up to 1 day.
• Remove from refrigerator 1 hour before serving.
• Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
• Bring to room temperature before assembling.

EXCELLENT AND AMAZING POTATO SALAD

Steps:

• Boil whole unskinned potatoes until tender.
• Let them cool, peel, then chop roughly.
• Mix mustard, miracle whip, salt, and pepper in small bowl.
• Toss potatoes, eggs, onions, pickles, and black olives in a large bowl.
• Cover with dressing mix and coat evenly.
• Refrigerate for atleast 3 hours before serving.