How do you make potato salad

DH's recipe for Dill Potato Salad

6 small potatoes, cooked in skins & cooled
1/4 c. cider vinegar
1/2 c. salad oil
2 tsp. seasoned salt
2 tsp. dried dill weed
1 med. onion, sliced thin
1/2 tsp. basil
1/8 tsp. dry mustard

Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings

 

with rutabagas

 

I have the BEST recipe in the whole world! It came from Miracle Whip and is awesome!

ROASTED POTATO SALAD

4 cups quartered unpeeled, small red potatoes
1 cup Miracle Whip
2 cups hard cooked eggs chopped (I don't usually add these)
4 slices of bacon chopped (I just use real bacon bits. Much easier!)
1/4 cup sliced green onions
1/4 tsp. salt
1/4 tsp. pepper

~Heat oven to 425*
~Place potatoes cookie sheet sprayed with no stick cooking spray.
~Bake 30-35 minutes or until potatoes are tender and golden brown, stirring once after 15 min.
~Mix dressing, eggs, bacon, onions, salt and pepper in a large bowl.
~Add potatoes; mix lightly. Serve warm or chilled.
~Makes 6 servings.

I usually triple or quadruple this recipe! Enjoy!

 

German (or anyhow Pennsylvania Dutch) Potato Salad:

8 or so medium potatoes, boiled til tender and cut in 3/4" pieces
1-2 ribs celery, chopped small
1 medium onion (or more), chopped small
1-2 hardboiled eggs, chopped (I omit them, bleccchh)
1-2 Tbsp parsley

4+ strips bacon

2 eggs
1 c sugar (or less)
1/3 tsp dry mustard
salt and pepper
1 c vinegar (can cut half-and-half with water if you're a weenie)


Mix the potatoes (cooled), celery, onion, eggs and parsley together in a very large bowl. Set aside.

Fry bacon til crispy, then remove, leaving about 3 Tbsp of the bacon fat still in the frying pan. Crumble the bacon into small pieces, you will add it later. Leave the baconfat in the fryingpan on med heat.

Vigorously beat the sugar and seasonings into the eggs, then mix the vinegar (or vinegar-water mix, if you're a weenie) til well combined. Pour into fryingpan that has the bacon fat in it, turn heat up to med high, and STIR VERY WELL (scraping the bottom and edges frequently) until it turns opaque and thickens.

Pour over the potato mixture, dump the bacon crumbles in too, and mix gently together with a large spoon. Let cool for AT LEAST 12 HOURS, preferably more like 36, before it really reaches its best flavor. Then eat it real fast before I get to it


Pat

 

Quote:15 minutes.

 

^^ that sounds pretty interesting

I make two tater salads...

6 medium size russet or yukon ..your choice
2 Tbsp. Vidalia or any sweet onion, chopped or minced
1 Tbsp. each Red and Green bell pepper, chopped or minced
1 or more Tbsp. Sweet pickle relish
1/2 cup mayo
1 tsp. mustard ...regular ol' yellow
Dash ..salt, pepper, paprika
2 boiled eggs, peeled and chopped


Wash the potatoes and peel them or leave them be. Chop them into 1 inch pieces or smaller, and boil until tender. You can boil the 2 eggs with them, if you like.

Chop all your other stuff while waiting for the taters, if you haven't prepared them already.

Drain cooked potatoes and put them in a big bowl. Add all the other ingredients and mix well. Chill for an hour or overnight ...or eat it warm, like my DH prefers it.

My Nannie used to add fresh chopped tomato in her salad, but I haven't done that in years. It's up to you!



The second tater salad I make is with new potatoes...

12 or so, small red potatoes
A sprig of fresh tarragon
1/2 cup of fresh spring peas ..the little green ones
2 Tbsp. EV Olive Oil
1 Tbsp. Red wine vinegar or Balsamic ...any flavored vinegar
Dash of salt and pepper

Wash and split your potatoes, and boil them until tender.

Chop the tarragon ..or strip the leaves off and leave them whole. Steam the peas ..or put them in the boiling water near the end of cooking time and just slightly blanch them.

Drain your potatoes and put them in a bowl. Add the other ingredients and serve warm or chilled. You can substitute the herb for another ...dill works well, too.

Enjoy!

 

Century Potato Salad

5 pounds white potatoes, boiled with skins on, cooled, peeled and cubed
2 stalks celery, diced
1 medium onion, diced
1 small bell pepper, diced
5 sweet gherkin pickles, diced
12 hard boiled eggs (reserve 2 for slicing on top
1 jar real mayonnaise (more or less to taste)
salt and pepper to taste

Mix all well. Garnish with sliced boiled egg. Sprinkle with paprika or parsley if desired.

Best if made the day before.