Unique Potato Salad Food

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

UNIQUE POTATO SALAD

Steps:

• Cook Potatoes in a largge pot of boiling Salted water until jus tender. (Most people let Potatoes boil to long. Remember, they keep cooking after you stop) approximately 10 minutes.
• Drain: transfer back to the large pot.
• Drizzle the pickle juices over potatoes and toss gently. Let cool to room temperature (important).
• Whisk Mayo, Buttermilk, mustard, sugar, and Black pepper in medium bowl to blend.
• Pour over potatoes.
• Add Hard Boiled eggs/chopped, onion/chopped, celery/chopped, and pickles/sliced thinly.
• Toss gently to blend.
• Season to taste with salt.
• Can be made 8 hours ahead.
• CHILL.
• Bring to room temp to serve.
• 6/8 servings
• Bon Appetie 2002.