Traditional Creamy Potato Salad Food

CLASSIC CREAMY POTATO SALAD

Steps:

• Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
• Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
• Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
• Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
• When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
• Potato salad will keep well, covered, in the fridge for up to 5 days.

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.

CREAMY POTATO SALAD

Steps:

• Cook potatoes in boiling, salted water until tender.
• Drain well.
• Peel and cube potatoes.
• Transfer to a large bowl.
• Add celery, onion, sweet relish and bacon bits.
• Combine mayo, sugar, celery seed, vinegar, mustard, and salt.
• Add mayo mixture to potatoes.
• Toss lightly to coat potato mixture.
• Carefully fold in the chopped eggs.
• Cover and chill thoroughly.
• Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

GRANDMA'S CLASSIC POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

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.

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.