Uncle Johns Potato Salad Food

PERFECT POTATO SALAD

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

UNCLE JEFF'S TATER SALAD

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
• Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
• Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.

JOHN'S NEW YORK DELI-STYLE POTATO SALAD RECIPE - (4/5)

Steps:

• Place the potatoes in a big pot of water. Turn up the heat to high! Cook them to perfection in boiling water. Don't over cook (they will be too mushy). Don't under cook. I can't give you an exact time but start checking after 20 minutes. You just need to use your fork and your cooking instincts. Peeling: You can peel them before boiling but it's easier to pull off the skins after cooking. Tip : Let them cool, first! After cooking, drain well and let them cool down. After a spell, chill in the fridge until they are cold. During the cooling off period grate ½ cup of carrots and ¼ cup of minced curly parsley. Take the cool potatoes and slice them thin. (About a quarter of an inch or so) Place sliced potatoes in a giant mixing bowl and add the mayo, white vinegar, sugar, salt, carrots and parley too. Gently mix it up with a big 'ole spoon. Adjust to taste. Chill, may be eaten it within 3 days preparing.

EASY AMISH POTATO SALAD RECIPE (

Steps:

• Bring a large pot of water to a roaring boil over high heat.
• Place quartered and skinned potatoes into the water until tender.
• Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
• Mash the potatoes and then fold in the remaining potatoes.
• Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
• Fold in the chopped celery.
• In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
• Fold the dressing with the potato mixture until everything is combined.
• Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

UNCLE JOHN'S BAKED POTATO SOUP

Steps:

• Bake potatoes until tender.
• Melt butter slowly in pan, blend in flour, making a roux.
• Gradually add milk, stirring constantly, then add salt and pepper to taste.
• Scoop out potatoes and set aside.
• Chop half of the potato peels to use in soup.
• When milk is very hot, whisk in potatoes, onions, and potato peels.
• Whisk well and add sour cream. Heat thoroughly.
• Add cheese a little at a time until all is melted. Serve with crumbled bacon.

UNCLE BILL'S SPECIAL AND FAVORITE POTATO SALAD

Steps:

• Punch a hole in the small end of the eggs using an egg piercer.
• Place eggs in a saucepan and cover with cold water; bring to boil. Reduce heat and simmer for 15 to 20 minutes. When cooked, drain and cover with cold water to cool.
• When cooled,peel, rinse under cold water and set aside.
• In the meantime, scrub potatoes and add to a large saucepan or cooking pot. Cover with cold water and bring to boil. Reduce heat, cover and cook for about 15 minutes just until the potatoes are fork tender. Do not overcook.
• Drain potatoes and let cool slightly.
• When cooled enough to handle, remove any skins using a paring knife and discard.
• Cut potatoes into about 1/2 inch cubes and add to a large mixing bowl.
• Using an egg cutter, cut 4 hard boiled eggs and add to bowl.
• Chop green onions, both green and white parts and add to bowl.
• Dice radishes to about 1/4 inch cubes and add to bowl.
• Dice celery into 1/4 inch cubes and add to bowl.
• Add chopped gherkins to bowl.
• Gently mix the ingredients to blend.
• In a mixing bowl, add Kraft Miracle Whip Mayonnaise, dry mustard, Dijon mustard, salt, pepper, chopped dill weed, sugar, cider vinegar, pickle juice, granulated garlic powder, celery seed and mix well to blend.
• Add mixture to the large bowl and gently mix the ingredients until well mixed and coated.
• The potato salad should be quite moist, not dry and if necessary, add more mayonnaise to suit your taste.
• Transfer potato salad to a nice serving bowl.
• Cut the remaining 2 hard-boiled eggs into quarters and place on the top of the potato salad decoratively.
• Sprinkle over with Hungarian Paprika.
• Place a few sprigs of fresh parsley to decorate.
• Refrigerate potato salad for a least one hour before serving.
• Refrigerate any unused potato salad and it should be used within 3 days.

UNCLE BILL'S SIMPLE POTATO SALAD

Steps:

• In a large cooking pot or a saucepan, add unpeeled potatoes and cover with water.
• Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are just fork tender; DO NOT OVERCOOK.
• Drain and immediately pour cold water over potatoes.
• Drain after sitting for about 2 minutes.
• Peel the skins off and discard.
• When potatoes are cool enough to the touch, cut potatoes into 1/2 inch cubes and place in a large mixing bowl.
• Prepare the vegetables as noted and add to the cubed potatoes.
• Add mayonnaise, sour cream, salt and pepper.
• Mix gently with a large spoon until mixture is blended and well coated.
• Adjust seasonings to taste.
• The potato salad should be quite moist, NOT DRY.
• Add additional sour cream if necessary.
• Transfer potato salad to a bowl.
• Sprinkle with Hungarian paprika and refrigerate for about 1 hour to chill.
• Refrigerate any unused portion.