Updated Potato Salad Food

AN UPDATED RED 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, about 20 minutes. Drain and cube potatoes.
• Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.

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.

UPDATED POTATO SALAD

Steps:

• Place potatoes in large saucepan and cover with cold water. (I add a little salt to the cooking water).Bring to a boil. Reduce heat to medium and cook for 5 to 6 minutes, or until potatoes are tender but not soft.
• Meanwhile, whisk together the yogurt, mustard and olive oil in a large bowl. Stir in the red bell pepper, celery and onion.
• Drain the potatoes, rinse under cold water, and drain again. Add potatoes to the yogurt mixture and stir to coat.
• Add salt and pepper to taste. (I add pepper, but generally don't feel it needs salt).
• Serve chilled or slightly warm.